Almond Flour Blueberry Pancakes

Make a large batch of these pancakes, and store in the fridge for quick snacks or breakfast.

Blueberry Pancakes
 Courtesy Image

These five-ingredient pancakes are made with chia seeds and almond flour, and contain only 11g of carbs per serving. Top with nonfat plain Greek yogurt or cottage cheese to add additional protein.

Nutrition (per serving)

Calories: 278; total fat: 22g; saturated fat: 2g; protein: 8g; carbohydrates: 11g; sugar: 4g; fiber: 6g; sodium: 0.3mg

Recipe and photo by Christy Brissette, M.Sc., R.D. of 80 Twenty Nutrition.

Prep time

10 min.

Cook time

10 min.

  • 3 Tbsp chia seeds or ground flax seeds
  • ¾ cup frozen blueberries
  • 1½ cups almond flour
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 Tbsp avocado oil, coconut oil or butter

In a small bowl, mix the chia or ground flax with ½ cup water. Put in the fridge, and let stand for 10 minutes.

Meanwhile, defrost the blueberries in a small pot over medium-low heat. Save any water that comes out.

In a medium-size bowl, combine the almond flour with all of the other ingredients. The batter should be the perfect pancake texture. If it's too thick or dry, add a little splash of water or almond milk.

Heat 1 tsp of the oil or butter over medium heat. Using an 1/8 cup measuring cup, scoop some of the batter into the pan, leaving space in-between each mound to flatten the pancakes. They will be too sticky to press down flat right away.

Let the pancakes cook for a minute or so until they develop some firmness on the bottom. Then you can press down into a flatter shape.

Once browned on one side (about 3 minutes), flip and cook for another 3 minutes or until brown on both sides.

Continue with remaining oil and batter.

Serve with your favorite toppings and enjoy.