On days when you need a little something to look forward to, it’s important to wake up to the most charming breakfast possible. In my book, pancakes are one of the foods that will always fulfill the need for this type of breakfast cheer. Throw in fresh summer blueberries, a dollop of raw honey, and a side of crispy bacon, and you’ve got four delicious reasons to race out of bed and to the breakfast table.
This recipe is similar to my favorite almond flour pancake recipe, which I also used to create Cocoa Surprise pancakes, but is also dairy free.
Blueberry Pancakes (Gluten Free, Dairy Free) – Serves 3-4
Prep time: 5 minutes
Cook time: 15 minutes (for 3 batches)
1/2 teaspoon vanilla extract
1 tablespoon + 1 teaspoon water
2 teaspoons honey
1 3/4 cups blanched almond flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
pinch of salt
1+ cup of blueberries
coconut oil for cooking
Heat a cast iron skillet over medium-low heat with a small amount of butter or coconut oil. In a large bowl, whisk eggs, vanilla, water, and honey. Add all dry ingredients except blueberries and stir until evenly combined. Gently fold in blueberries, starting with a cup and adding at will- be generous!
When skillet is warm, pour batter by the scant 1/4 cup to form pancakes. Let cook until the sides begin to solidify and small bubbles appear on the surface. An easy way to check if your pancakes are ready to flip is to pop one of these small bubbles. If it immediately fills itself back in, the pancakes are not ready. If a tiny hole remains where you popped the bubble, flip away. Cook until both sides are golden brown, then remove to a plate and repeat until you have used up all the batter.
Serve with raw honey (my favorite to pair with blueberries) or maple syrup.