Blueberry Almond Pancakes (Gluten-free, Dairy-free, Vegan*)
This a small recipe designed for making breakfast for one or two people. The recipe can easily be made vegan by using an egg substitute but it is gluten-free and dairy-free (and paleo approved).
PrintBlueberry Almond Pancakes
*Gluten-Free
*Dairy-Free
*Vegan (if you use an egg substitute)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes 1x
- Category: Breakfast
Ingredients
- 1 egg or egg substitute
- 1/2 cup almond milk (unsweetened)
- 1/2 teaspoon vanilla
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon zest
- 1/3 cup blueberries
- 1 teaspoon coconut oil (melted)
Instructions
- Whisk together the egg and the almond milk.
- Gently stir in the rest of the ingredients.
- In a lightly heated griddle or non-stick pan, fry in small 1/3 cup cakes over low to medium heat.
- Allow the cake to become golden brown before turning over and cooking on the other side.
- Serve with maple syrup.