Almond flour pancakes with blueberries

Ingredients

0 of 10 out on the counter

• 1½ cups finely ground blanched almonds, spooned and leveled
• 1⅛ tsp baking powder
• ¼ tsp salt
• ½ tsp ground cinnamon
• 2 large eggs
• 2 large egg whites
• 1 tsp vanilla extract
• ⅓ cup water
• 1 tsp olive oil, wiped on the pan
• 2 cups blueberries, for the top

All set! Everything is out. Time to bake.

Method

1. 1Whisk the ground almonds, baking powder, salt and cinnamon in a medium bowl until no lumps of baking powder are left.
2. 2In a small bowl, whisk the eggs, egg whites, vanilla and water until smooth. Pour them into the dry bowl and stir just until combined. The batter is thick; let it sit 5 minutes while the pan heats.
3. 3Warm a nonstick skillet over medium-low heat. Wipe the olive oil over it with a paper towel.
4. 4Drop the batter by scant ¼ cupfuls, about 4 to a pan, and spread each into a round about 3 inches across and ½ inch thick. Keep them small; larger ones tear when flipped.
5. 5Cook 2 to 3 minutes, until the edges look set and the underside is golden. Flip with a wide spatula and cook 2 minutes more, until the center springs back when pressed. A thermometer in the middle of a pancake reads 160 °F. If the outside browns before the middle sets, turn the heat to low.
6. 6Make 8 pancakes in all. Serve 2 per person with a half cup of blueberries on each plate.