Recipe: Grain-Free Baked Blueberry Pancakes

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Baked Blueberry Pancakes
{gluten/dairy/soy/corn/potato/egg/coconut/refined-sugar free}

Adapted from The Urban Poser’s Almond Flour Pancakes.

If you’ve read my post about how to make baked pancakes, then you know that I love to eat pancakes but hate to make them. So I decided to adapt a recipe to fit my allergies, then bake it instead of cooking it on the stove. These pancakes are so good! And, it’s a great recipe for Mother’s Day brunch.

Ingredients:
3 cups almond flour
3/4 cup arrowroot powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk of choice
1/4 cup thick liquid sweetener (honey, agave, or maple syrup)
2 teaspoons alcohol-free vanilla extract
1/2 cup blueberries – I used frozen ones

Making It:

  1. Preheat oven to 425 degrees.
  2. Line and 8×11 baking dish with parchment paper, or grease it with oil of choice.
  3. Mix the dry ingredients, then add in the wet ingredients.
  4. Bake for about 20-25 minutes.

Trackbacks

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