Blueberry Almond Pancakes
High fiber, lower in carbs, gluten free, no added sugar, and high in protein - these are not your average pancakes! How did we do it? We replaced wheat flour with almond flour, used a mashed banana instead of sugar, and added ground flax seed for extra fiber. Just one of these pancakes will power you through your morning!
-
- Prep time
- 10 min
-
- Cook time
- 25 min
-
- Servings
- 6 Servings
-
- Serving size
-
1 pancake
Ingredients
- eggs
- 2
- 2
- egg whites
- 2
- 2
- light ricotta cheese
- 3/4 cup
- 3/4 cup
- vanilla extract
- 1/2 tsp
- 1/2 tsp
- unsweetened vanilla almond milk
- 1/4 cup
- 1/4 cup
- large ripe banana
- 1
- 1
- lemon (juiced and zested)
- 1
- 1
- almond flour
- 1 cup
- 1 cup
- ground flax seed
- 1/2 cup
- 1/2 cup
- baking powder
- 1 tsp
- 1 tsp
- nonstick cooking spray
- 1
- 1
- blueberries
- 1/2 cup
- 1/2 cup
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Directions
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Add the eggs, egg whites, ricotta cheese, vanilla, almond milk, banana, lemon juice, and lemon zest to a blender. Blend until smooth.
-
In a small bowl, combine the almond flour, ground flax seed, and baking powder. Add the dry mixture to the liquid mixture in the blender and blend until smooth.
-
Coat a nonstick saute pan with cooking spray and place over medium heat. Scoop a scant 1/3 cup of the pancake batter into the pan and top with 4-5 blueberries. Let cook until the edges begin to brown (2-3 minutes); then flip the pancake to continue to cook an additional 2-3 minutes. Remove from the pan and repeat the process for the remaining 5 pancakes.