How to Make Blueberry Almond Pancakes
High fiber, lower in carbs, gluten free, no added sugar, and high in protein – these are not your average pancakes! How did we do it? We replaced wheat flour with almond flour, used a mashed banana instead of sugar, and added ground flax seed for extra fiber. Just one of these pancakes will power you through your morning!
10 min prep time
25 min cook time
6servings
1 pancake
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Step-By-Step Instructions:
- Add the eggs, egg whites, ricotta cheese, vanilla, almond milk, banana, lemon juice, and lemon zest to a blender. Blend until smooth.
- In a small bowl, combine the almond flour, ground flax seed, and baking powder. Add the dry mixture to the liquid mixture in the blender and blend until smooth.
- Coat a nonstick saute pan with cooking spray and place over medium heat. Scoop a scant 1/3 cup of the pancake batter into the pan and top with 4-5 blueberries. Let cook until the edges begin to brown (2-3 minutes); then flip the pancake to continue to cook an additional 2-3 minutes. Remove from the pan and repeat the process for the remaining 5 pancakes.
Nutrition facts
6 Servings
-
Serving Size
1 pancake
-
Amount per serving
Calories
240
- % Daily value*
-
Total Fat
16g
21%-
Saturated Fat
2.6g
13% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
70mg
23% -
Sodium
200mg
9% -
Total Carbohydrate
16g
6%-
Dietary Fiber
6g
21% -
Total Sugars
6g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
13g
-
Potassium
380mg
8%
Ingredients
eggs
2
egg whites
2
light ricotta cheese
3/4 cup
vanilla extract
1/2 tsp
unsweetened vanilla almond milk
1/4 cup
large ripe banana
1
lemon (juiced and zested)
1
almond flour
1 cup
ground flax seed
1/2 cup
baking powder
1 tsp
nonstick cooking spray
1
blueberries
1/2 cup