Make Ahead

Breakfast for Dinner: Almond Flour, Blueberry Pancakes

March  6, 2013
Author Notes

Pancakes for dinner? Why not! As I eat grain-free, these delicious pancakes taste just like old-fashioned buttermilk pancakes. When I was diagnosed with type 1 diabetes I searched for a tasty pancake, but without the carbs, and finally have come up with this recipe! They are full of protein and flavor and can be ready to eat in just about 10 minutes. With this basic pancakes you could add bananas, chocolate chips, or other fresh fruit. —Caroline Potter

  • Makes 16 pancakes
Ingredients
  • 3/4 cup plain kefir or buttermilk
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups almond flour
  • 1 teaspoon baking soda
  • 2 teaspoons arrowroot powder
  • 1 teaspoon cinnamon
In This Recipe
Directions
  1. Mix kefir or buttermilk, eggs, and vanilla with a hand blender for 1 minute.
  2. In a separate bowl, sift together almond flour, baking soda, and cinnamon.
  3. Combine wet and dry ingredients and mix thoroughly, with hand mixer.
  4. Spoon pancake mix onto a hot, greased griddle.
  5. Add blueberries (5-6 per pancake), flip and serve.
  6. Top with butter, maple syrup, or yogurt.
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