Pancakes! The perfect breakfast food. When I spotted a recipe for almond flour pancakes in one of the paleo cookbooks I picked up, I was eager to try it. Surprisingly, these pancakes are a lot like regular pancakes. Since the batter is made in the food processor, it’s nice and smooth without any noticeable chunks of almond. These pancakes also make a hearty and high-protein breakfast since the recipe calls for four eggs. With the blueberry compote and a few sliced almonds on top, you will be in your pancake happy place. I’m starting to think regular flour is totally superfluous!
Ingredients (makes 6 large pancakes; serves 2):
For the blueberry compote:
1 and 1/2 cups fresh or frozen blueberries (I used frozen)
2 tablespoons water
1 teaspoon honey, or to taste
Pinch of salt
1/4 teaspoon vanilla
For the almond pancakes (adapted from Easy Paleo Diet Recipes):
1 and 1/2 cups almond flour
1/4 cup coconut milk
1/4 cup coconut oil
1 tablespoon honey
1/2 teaspoon vanilla
Pinch of salt
1/2 teaspoon baking soda
Butter or coconut oil for cooking
Sliced almonds, for serving
To make the blueberry compote, place all ingredients in a saucepan. Cook over medium heat, stirring occasionally, until some of the blueberries have collapsed and the liquid is syrupy, 10-15 minutes. Set aside to cool.
To make the pancakes, process all ingredients in a food processor until smooth. Heat the butter or coconut oil in a skillet over medium heat, and add about 1/4 cup of batter. Cook the pancake until the top is covered with bubbles. Flip and cook until golden on the other side. Add a little more butter or oil before cooking the next pancake.
Serve hot with blueberry compote and sliced almonds.
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