Blueberry Nutella Almond Flour Pancakes
A simple recipe and not too expensive. The flavor of blueberries and hazelnut butter when combined is unbeatable! Most ingredients found in this recipe can be substituted with other products.
Ingredients
- 3 whole eggs
- ⅔ cup whole or 2% milk or heavy cream
- 1 tbsp sugar
- ¼ tsp salt
- 4 tsp gluten-free baking powder
- 2 cups almond flour must be blanched and finely ground
- Cooking spray or unsalted butter for the pan
- ⅓ to ½ cup Nutella or any other hazelnut butter
- ⅓ to ½ cup fresh blueberries
Instructions
- Whisk together all dry ingredients (sugar, salt, flour, baking powder) in a medium bowl. Make sure it is smooth, without any lumps.
- In another bowl, whisk together the Nutella, eggs, blueberries, and milk together into a fine mixture. If you are having trouble mixing everything, try adding a touch of melted unsalted butter in the center. This will help warm the mixture and make it easier to move around.
- Pour the wet mixture in the bowl with dry ingredients and combine everything with a whisk. Alternatively, you can use an electric mixer to make it as smooth as possible.
- (Optional) Pour the entire batter into a large measuring cup. This will make it easier to portion pancake sizes on the skillet.
- Preheat a griddle pan or skillet on medium low heat.
- When ready, lightly grease the pan with your cooking spray or unsalted butter. Pour some batter and form a circle no more than 6 inches in diameter in the pan’s center.
- When the bottom appears cooked and golden-brown, flip the pancake with a spatula. When both sides are thoroughly cooked and the edges appear crispy, remove it and place it on a dish.
- Repeat steps 6-7 until the batter is completely gone, then turn off the stove.
- Serve stacked with any syrups or toppings of your choice.