pancakes

Almond flour, blueberry & banana pancakes

almond flour banana blueberry pancakes

Almond flour is a great substitute for wheat flour in pancakes because it has more nutritional value without the ‘empty calories’ that you’ll find in white-flour pancakes.

Almonds are a pregnancy superfood because they're high in fiber, calcium and Vitamin E. They're also a rich source of plant-based protein. Protein can't be converted and stored as fat in the same way that excess carbohydrates can, so almond flour is a great alternative if you want to prevent accelerated weight gain.

So, if you're feeling like a sweeter option for breakfast or brunch, why not try these almond flour pancakes? We normally like to have a break from the savory breakfasts we have during the week and make these on a lazy Saturday morning 😉

What you need 

1 1/2 cups almond flour

3 eggs

1 cup whole milk

1 tbsp maple syrup

1 tsp vanilla essence

1/2 tsp baking soda

1/4 tsp sea salt

coconut oil or butter* for frying

toppings: 2 bananas (sliced), 1 cup of blueberries, Grade A maple syrup 

What to do

1.  Whisk the milk, eggs, maple syrup and vanilla essence together in a large mixing bowl. 

2.  Gradually mix in the almond flour, baking soda and sea salt. Keep mixing until the mixture is smooth.

3.  In a small fry pan, heat 1 tablespoon of oil or butter over medium-high heat.

4.  Pour 1 scoop of the mixture into the frypan and let it fry for 2-3 minutes. Flip pancake and fry the other side for 2-3 minutes. 

5.  Repeat until you’ve used all the mixture. You should get about 8 pancakes, depending on how big you want them.

6.  Serve your pancakes topped with sliced bananas, blueberries and a drizzle of maple syrup. Enjoy!