Description
Easy delicious Almond Flour Pancakes with fresh huckleberries (or sub your favorite fresh berry) and Maple Syrup. Paleo, grain-free, Gluten-Free.
Ingredients
Units
Scale
- 2 extra large eggs
- 2 Tablespoons olive oil
- 2 tablespoon maple syrup ( or honey)
- 1 tsp vanilla
- 1 tsp orange zest (or lemon zest, optional)
- 1 tsp baking soda
- 1/4 teaspoon salt
- 1 cup almond flour ( use blanched almond flour, not almond meal)
- 1 1/2 cup fresh berries, ( preferably Huckleberries or blueberries) – divided
- 1– 2 tablespoons butter, oil or coconut oil for skillet
- more maple syrup for drizzling
Instructions
- In a medium bowl, whisk eggs, oil, maple syrup, and vanilla.
- Whisk in baking soda, salt then the blanched almond flour.
- Fold in 1/2 cup of the berries and zest ( optional).
- Heat a large cast iron skillet or griddle, with 1 T butter or coconut oil on medium heat. Spoon in 1/4 cupfuls of batter onto the skillet, and cook until edges become golden brown, or bubbles form.
- Flip with a spatula, and turn heat down to med-low– cook until browned on the other side. If insides are still soft, either continue cooking on very low heat, or place in a 350F oven until cooked through.
- Stack pancakes, top with fresh berries and pour a little maple syrup over top.
Notes
Feel free to sub other berries. If using strawberries, slice before adding to the batter.
Nutrition
- Serving Size:
- Calories: 462
- Sugar: 12.7 g
- Sodium: 260.1 mg
- Fat: 36 g
- Saturated Fat: 3.7 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 16.5 g
- Cholesterol: 124 mg
Keywords: almond flour pancakes, paleo pancakes, gluten-free pancakes, almond flour flapjacks,