Browned-Butter Blueberry Pancakes
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.
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.
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.
Top with butter and syrup, if desired.
- 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