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RECIPE
11 INGREDIENTS4 STEPS20MIN

Gluten-Free Blueberry-Almond Pancakes

4.6
11 Ratings
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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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These paleo, gluten-free blueberry pancakes are fluffy and studded with vanilla bean specks. Made with almond flour, they're also low carb.
20MIN
Total Time

Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2/3 cup
Almond Milk
2/3 cup
Rice Flour
1 cup
Almond Flour
1 tsp
Baking Powder
1/4 tsp
to taste

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Nutrition Per Serving

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CALORIES
756
FAT
43.0 g
PROTEIN
25.8 g
CARBS
71.0 g

Cooking Instructions

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Step 1
In a medium bowl, whisk together the Egg (2), Vanilla Extract (1 teaspoon), Almond Milk (2/3 cup). Then fold in the white Rice Flour (2/3 cup), Almond Flour (1 cup), Baking Powder (1 teaspoon), Granulated Sugar (1 tablespoon), and Salt (1/4 teaspoon). Mix until just combined.
Step 2
Set a large non-stick or cast iron skillet over medium heat. Melt a small pat of Butter (to taste) and add about a quarter cup of batter to the pan for each pancake. I could fit 2-3 pancakes in mine.
Step 3
Add some Fresh Blueberries (4 ounce) to the top of the pancakes and Slivered Almonds (1/4 cup). Cook until you see some bubbles on the top and the bottom is golden, about 2 minutes. Flip and cook on the second side. Repeat with the remaining pancakes.
Step 4
Serve the pancakes immediately in a stack, alternating the blueberries side face up/down, with maple syrup and additional butter on the side.

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Nutrition Per Serving
Calories
756
% Daily Value*
Fat
43.0 g
55%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
71.0 g
26%
Fiber
9.6 g
34%
Sugars
14.8 g
--
Protein
25.8 g
52%
Sodium
636.9 mg
28%
Vitamin D
1.8 µg
9%
Calcium
448.4 mg
34%
Iron
3.9 mg
22%
Potassium
126.2 mg
3%
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