Almond Blueberry Pancakes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup milk
  • 1 cup ground flaxseed
  • ½ cup ground almonds
  • 2 tablespoon vegetable oil
  • 4 eggs, separated
  • pinch of salt
  • 1 tablespoon butter
  • 1 cup blueberries
  • to serve: ground cinnamon, yogurt, and slivered toasted almonds; additional blueberries or sliced banana (optional)
Directions
  1. Mix together the milk, flaxseed, almonds, vegetable oil, and egg yolks in a bowl.
  2. In a separate bowl, add the salt and egg whites and whisk until you get soft peaks. Fold them into the batter in 2 stages, trying to keep as much air in as possible.
  3. Heat a nonstick skillet or pancake pan over medium–high heat and swipe with the butter. Dollop in 3 tablespoons of the batter and scatter a tablespoon of the blueberries over the top. Cook until you can lift the bottom of the pancake and it is brown, 3 to 4 minutes. Use a large spatula to gently flip the pancake over, then cook the other side for 1 to 2 minutes. Keep it warm in a low oven while you make the remaining pancakes.
  4. Serve the pancakes with the cinnamon, yogurt, slivered almonds, more blueberries, or slices of banana, if you like.