Browned-Butter Blueberry Pancakes

Gluten-Free

Cooking Time

30 minutes

Difficulty

Easy

Serves Up To

5

Nutrition Information

Total Fat33g
Cholesterol130mg
Sodium430mg
Potassium
Total Carbohydrate20g
Dietary Fiber6g
Sugars10g
Protein14g

A touch of browned butter enhances the nuttiness of the almond flour in these blueberry studded breakfast cakes. Whipping up the batter in a blender makes prep fast and easy.

Directions

  1. Melt the butter in a small skillet over medium high heat. Cook 5 minutes or until butter turns light brown. Remove from heat and cool slightly. Place the browned butter and the next 6 ingredients, in order, in a blender. Blend until smooth. Transfer to a bowl and stir in blueberries.

  2. Preheat a nonstick skillet over medium-heat. Coat pan with cooking spray. Spoon ¼ cup batter into pan. Cook 1 minute or until edges begin to bubble and bottom is browned. Turn; cook 1 minute or until browned. Remove from pan and keep warm. Repeat with remaining batter.

  3. Top with butter and syrup, if desired.

Ingredients

  • 3 Tbsp. butter
  • ½ cup Almond Breeze Unsweetened Original Almondmilk
  • 3 large eggs
  • 2 cups Blue Diamond Almond Flour
  • 2 Tbsp. sugar
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup blueberries
  • Cooking spray
  • Butter and syrup if desired

Included in this recipe