Name: Almond flour pancakes with blueberries
Total time: 20 min
Yield: 4 servings
Ingredients: 1½ cups (143 g) finely ground blanched almonds, spooned and leveled; 1⅛ tsp baking powder (5.2 g); ¼ tsp salt (1.5 g); ½ tsp ground cinnamon (1.3 g); 2 large eggs; 2 large egg whites (66 g); 1 tsp vanilla extract (4.2 g); ⅓ cup water; 1 tsp olive oil, wiped on the pan (4.5 g); 2 cups (296 g) blueberries, for the top

Ingredients

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1½ cups finely ground blanched almonds, spooned and leveled
1⅛ tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
2 large eggs
2 large egg whites
1 tsp vanilla extract
⅓ cup water
1 tsp olive oil, wiped on the pan
2 cups blueberries, for the top

Method

Nutrition

Estimated

Per serving of 2 pancakes with ½ cup blueberries · serving size 1 of 4

Calories311

Total fat	22.5 g
Saturated fat	2.4 g
Sodium	319 mg
Total carbohydrate	18.4 g
Dietary fiber	5.5 g
Total sugars	9.4 g
Protein	13.1 g

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