- Prep:
- 10 min
- Cook:
- 10 min
- Serves:
- Makes 8 pancakes
Ingredients
- 1 cup (100g) whole almond meal
- ¼ cup (30g) coconut flour
- ½ cup (125ml) milk of choice (we used almond milk)
- 3 large eggs
- 2 tsp Queen Finest Madagascar Pure Vanilla Extract
- 2 tsp baking powder (gluten free)
- Oil or butter, to grease
- Queen Sugar Free Blueberry Maple Flavoured Syrup, to serve
- Fresh blueberries, to serve
Method
-
Step 1
In a medium bowl whisk together almond flour, coconut flour, eggs, almond milk, vanilla extract, baking powder.
-
Step 2
Spoon 1/4 cup of batter onto greased non-stick pan over a low-medium heat. Pancake will be ready to flip once bubble appear and do not close in on themselves.
-
Step 3
Top with blueberries and a drizzle of Sugar Free Blueberry Maple Flavoured Syrup to serve.
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