Vegan Almond Flour Pancakes with Raspberries and Blueberries

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Vegan Almond Flour Pancakes with Raspberries and Blueberries Recipe

These vegan almond flour pancakes are a tasty and nutritious breakfast option. They're filling and nutritious, thanks to ingredients like almond flour, flaxseed, and fresh berries. They're also simple to make and can be customized with your favorite toppings.

Ingredients

• 1/4 teaspoon salt
• 1/2 cup blueberries
• 2 tablespoons ground flaxseed
• 1 cup almond flour
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/2 cup almond milk
• 1 teaspoon baking powder
• 1/2 cup raspberries

Time Needed

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Instructions

• In a large mixing bowl, combine almond flour, flaxseed, baking powder, and salt.
• Whisk together almond milk, maple syrup, and vanilla extract in a separate bowl.
• Stir the wet ingredients into the dry ingredients until thoroughly combined.
• Incorporate the raspberries and blueberries.
• Melt butter in a nonstick skillet over medium heat.
• Scoop the batter into the skillet with a 1/4 cup measuring cup.
• Cook for about 2-3 minutes per side, or until golden brown.
• Re-stir the batter, adding more oil to the skillet as needed.
• If desired, top the pancakes with additional berries and maple syrup.

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