Browned-Butter Blueberry Pancakes
Serves Up To:
3 Tbsp. butter
3 large eggs
2 cups Blue Diamond Almond Flour
2 Tbsp. sugar
1 tsp. baking soda
¼ tsp. salt
1 cup blueberries
Butter and syrup if desired
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.
Made with these products:
Almond FlourView Product
Unsweetened Original AlmondmilkView Product
Shelf Stable Unsweetened Original AlmondmilkView Product
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