Blueberry-Nut Pancakes (no flour)

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 439.3
  • Total Fat: 35.8 g
  • Cholesterol: 149.0 mg
  • Sodium: 140.4 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 17.6 g

View full nutritional breakdown of Blueberry-Nut Pancakes (no flour) calories by ingredient


Introduction

a delicious way to add a little protein to your day.
freeze any extra cakes and have them "eggo" style in the toaster oven on a quick morning. a delicious way to add a little protein to your day.
freeze any extra cakes and have them "eggo" style in the toaster oven on a quick morning.
Number of Servings: 15

Ingredients

    6 cups almonds
    12 eggs
    3/4 cup of whole milk (try buttermilk too)
    1/2 tsp salt
    1 tbsp vanilla extract
    2-4 tbsp honey
    3-6 tsp cinnamon
    frozen blueberries
    coconut oil for cooking

Directions

Process almonds in a food processor until they will no longer break down. Add salt. In a large bowl fold in remaining ingredients until smooth. Melt coconut oil in a skillet and pour pancakes as usual. Before flipping: place 3-5 blueberries on the pancake. Flip when most of the pancake is cooked through but before the other side is too brown. (Edges will be firm. If you are having trouble with this, your skillet most likely too hot.) Cook the other side. (This won't take as long.) Slather them in butter and drizzle with the good stuff- enjoy!
makes about 30 4-inch pancakes. serving size, 2 pancakes

Number of Servings: 15

Recipe submitted by SparkPeople user FIT-MISS.