Blueberry Pancakes with Almond Flour

I love these pancakes! Almost too much! I usually drizzle agave syrup thinly on top and serve with sliced ​​banana and more blueberries. Depending on what you serve them with, this is real LCHF food, in which case, you can use stevia as sweetening and serve without the banana – and with coconut cream or melted ghee.

Recipe (serves 2)

2 eggs
1 deciliter of almond milk
2 deciliters of almond flour
1 tsp baking powder
1 tsp vanilla sugar (or vanilla powder + stevia)
1 pinch of ground cardamom
A hand full of fresh blueberries
Coconut oil for frying

Beat the eggs with half of the almond milk. Mix all dry ingredients and add to the egg mixture. Add as much extra almond milk as needed to get a good consistency. Add the blueberries. Fry on low heat in plenty of coconut oil. You turn them when the pancakes starts to show bubbles in the middle.

Et voila!

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