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