Gluten-Free Blackberry Pancakes
Servings
10-12
Ready In:
15-30 minutes
Good For:
Breakfast
About this Recipe
Light, fluffy, and oh so delicious, these Gluten-Free Blackberry Pancakes are packed with juicy blackberries the perfect way to start your day!
INGREDIENTS:
- 2 cups Bob’s Red Mill Almond Flour
- 1 cup Fresh Organic Blackberries
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 4 Eggs
- 1/4 cup Almond Milk
- 1/4 cup Honey
- 1 teaspoon Vanilla Extract
- Coconut Oil, for cooking
- Sliced Almonds, for garnish
Step 1
In a large mixing bowl, combine the almond flour, baking powder, and salt.
Step 2
In a separate bowl, whisk together the eggs, almond milk, honey, and vanilla extract.
Step 3
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to over mix.
Step 4
Gently fold in the blackberries, being careful not to crush them.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly coat with coconut oil.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon.
Step 7
Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes. Flip and cook for an additional 2-3 minutes, or until golden brown.
Step 8
Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Step 9
Serve the pancakes warm, topped with fresh blackberries, a drizzle of honey, and a sprinkle of sliced almonds.
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