Description
As soon as I laid eyes on this pancake recipe by Hanna Göransson, I was in love. Beautiful and delicious looking, so healthy and simple…and paleo!
Ingredients
- Pancakes
- 45–50 g / 0.09 – 0.1 lbs (½ cup) almond flour
- 1 pinch of pure vanilla seeds
- 1 pinch of salt
- 1 teaspoon organic honey or pure maple syrup
- 1/2 teaspoon baking powder
- 1 room temperature egg
- 75 g, 0.16 lbs (1/3 cup) milk of choice
- 35–40 g / 0.07 to 0.08 lbs (2 ½ tablespoons) blueberries
- Blueberry Cream
- 2 tablespoon of full fat coconut milk
- 1/2 tablespoon organic honey or pure maple syrup
- 1 pinch of pure vanilla seeds
- 10–15 g / 0.02 to 0.03 lbs (2–3 teaspoons) blueberries
Instructions
- Mix all dry ingredients in a bowl.
- Add the eggs, milk and blueberries to the dry ingredients and whisk into a nice batter.
- Take note: different types of almond flour absorb different amounts of liquid. The batter should be thick but you should be able to stir it – add more almond flour if it is too runny.
- Fry your pancakes on medium heat until they are golden brown on both sides.
- Stir together the blueberry cream ingredients.
- Top pancakes with blueberry cream.
- Enjoy!
