1 tablespoon coconut oil, plus more for cooking pancakes and almonds
2 large eggs
½ cup fresh blueberries, plus more for garnish
⅓ cup chopped almonds
Maple syrup (optional)
Instructions
Preheat oven to 200 degrees; have a baking sheet ready to keep cooked pancakes warm in the oven.
Mix the dry ingredients (almond flour, baking powder and salt) in a small bowl.
Mix the wet ingredients (milk, honey, coconut oil, and egg) in a large bowl. Whisk until combined.
Slowly add the dry ingredients into the wet ingredients, mixing gently until ingredients are just combined. Don't over mix.
Gently stir in the blueberries.
Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with coconut oil; carefully rub skillet with oiled paper towel.
Pour ¼ cup batter into the skillet. You should be able to fit 3-4 pancakes in a large skillet.
Cook for 3-4 minutes or until pancakes are firm enough to flip. Flip carefully with a thin spatula, and cook until browned on the underside, one minute more (gluten-free pancakes are more fragile than regular wheat flour pancakes so be extra careful with the flip).
Transfer cooked pancakes to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more coconut oil and remaining batter. (You'll have 10-12 pancakes.)
Add one final teaspoon of coconut oil to the skillet. Add the chopped almonds and cook, stirring frequently, for 2-3 minutes, or until fragrant and lightly toasted.
Serve pancakes warm and top with more blueberries, toasted almonds, and maple syrup, if desired.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/gluten-free-almond-and-blueberry-pancakes/