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Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves: 2 portions

460 kcal per portion

Ingredients

• 1 cup almond flour
• 2 raw eggs
• 1 Tbsp. honey
• 1/4 cup chopped blueberries
• 1/3 cup almond milk
• 1/4 tsp. vanilla extract
• Butter, for greasing the pan
• Additional honey, for topping

Directions

1. In a mixing bowl, combine all ingredients.
2. Stir until smooth.
3. Melt a small amount of butter in a pan.
4. Pour pancake batter into pan, creating small or large round circles.
5. Cook pancakes over medium heat for 5-7 minutes until golden brown.
6. Flip pancake and cook other side until golden brown.
7. Repeat process until all of the batter is cooked.
8. Serve pancakes warm with additional honey drizzled over top.

Tips and tricks

• This recipe can be stored in the refrigerator for 5-7 days or frozen for up to two months.
• Blueberries can be substituted with other fresh fruits such as bananas, strawberries, etc.
• Almond milk can be substituted with other milks such as coconut or cashew.
• Homemade yogurt can be added to the pancake batter for a creamier, softer pancake.

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