Pancakes have been in existence for thousands of years. Our prehistoric ancestors may have even consumed them. Scientists examined starch grains on grinding tools about 30,000 years old and found people used these tools to produce flour from cattails and ferns during the Stone Age. It suggested that the flour be combined with water and cooked on a hot, greased rock to create a flat cake similar to a pancake.
Whether you call them flapjacks or pancakes, no breakfast or brunch is complete without a stack of Blueberry Buttermilk Pancakes. Our blueberry pancake batter is made from almond flour, coconut flour, baking powder, stevia, eggs, buttermilk, and a pinch of cinnamon. It is then cooked in a greased skillet until golden brown, then topped with fresh blueberries, mint, maple syrup, and sugar-free powdered sugar to create the perfect stack of pancakes ready for eating.
Note: Nutrition Facts calculated for Pancake only with Fresh Blueberries and Canola Oil (No Toppings).
How do you make the perfect blueberry buttermilk pancakes?
What does buttermilk do to pancakes?
Why does buttermilk make pancakes fluffy?
- 1 1/2 cups Almond Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 tablespoons Stevia
- 2 Eggs large
- 1 1/2 cups Buttermilk
- 2 teaspoons Vanilla Extract
- 3 tablespoons Melted Coconut Oil
- 1 cup Fresh or Frozen Blueberries
- 4 tablespoons Canola Oil or Melted Butter
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