Almond flour: 100g (1 cup), Eggs: 100g (2 large), Almond milk (unsweetened): 60ml (1/4 cup), Blueberries (fresh): 75g (1/2 cup), Vanilla extract: 5ml (1 tsp), Baking powder: 4g (1 tsp), Cinnamon: 2g (1 tsp), Salt: (pinch), Coconut oil: 10ml (2 tsp, for cooking), Sliced almonds: 15g (1 tbsp), Greek yogurt (low-fat): 30g (2 tbsp), Honey: 10g (2 tsp, optional)
1. In a bowl, whisk together 100g almond flour, 4g baking powder, 2g cinnamon, and 1g salt. 2. In a separate bowl, mix 100g eggs, 60ml almond milk, and 5ml vanilla extract. 3. Add dry ingredients to wet ingredients and mix until just combined. 4. Gently fold in 50g of the blueberries. 5. Heat a non-stick pan over medium heat and add a small amount of coconut oil. 6. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. 7. Flip and cook for another 1-2 minutes until golden brown. 8. Serve topped with remaining 25g blueberries, 15g sliced almonds, 30g Greek yogurt, and 10g honey (if using).
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