Browned-Butter Blueberry Pancakes
Cook Time:
30
Minutes
Difficulty:
Easy
Serves Up To:
5
Servings
Nutrition Information
| Total Fat | 33g |
|---|---|
| Cholesterol | 130mg |
| Sodium | 430mg |
| Total Carbohydrates | 20g |
|---|---|
| Dietary Fiber | 6g |
| Sugars | 10g |
| Protein | 14g |
Ingredients
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
Cooking spray
Butter and syrup if desired
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.
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