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BLUEBERRY ALMOND PANCAKES

Aside from the lack of grains, these pancakes are different from the usual in another way: you cover the pan with a lid while they’re cooking to ensure that they cook through in the center!

INGREDIENTS

1) 4 tablespoons butter
2) 2 large eggs
3) ¼ cup almond milk
4) ¼ teaspoon pure vanilla extract
5) ¾ cup almond flour
6) 1 tablespoon flax meal
7) 1 teaspoon baking powder
8) 1 packet stevia powder
9) ¼ teaspoon sea salt
10) ¼ teaspoon allspice (optional)
11) ¾ cup blueberries, frozen or fresh
12) Butter, to cook the pancakes

HOW TO MAKE BLUEBERRY ALMOND PANCAKES

Here are the step-by-step instructions for preparing blueberry almond pancakes,,,ready in just 4 simple steps!

1
In a small bowl, whisk the butter, eggs, almond milk, and vanilla. Whisk in the flour, flax meal, baking powder, stevia, salt, and allspice until well blended. Fold in the blueberries.
2
Heat a nonstick skillet over medium heat. It’s ready to use when a few drops of water dance across the surface. Melt a pat of butter in the pan. Drop scant ¼ cupfuls of batter into the skillet, spreading out into thin circles (they’ll puff up).
3
Cover the pan with a lid and cook 1 to 2 minutes until air bubbles appear on top and batter looks a little dry..
4
Flip, and cook until cooked through and golden underneath, about 2 minutes more. Serve hot.
NUTRITION FACTS

CALORIES
114

FAT
10

 PROTEIN
3.9

CARBS
3.9

FIBER
1.4

NET CARBS 
2.5 

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