Blueberries & Raspberries pancakes

Ingredients

• 0.25 cups (1.34 oz / 38g) fresh blueberries
• 0.25 cups (1.06 oz / 30g) fresh raspberries
• 0.5 tbsp (0.14 oz / 4g) chopped raw almonds
• 0.5 cups (4.23 oz / 120ml) unsweetened almond milk
• 8.82 oz (250g) fine-blanched almond flour
• 2.0 units (approx. 2.1 oz / 60g) large egg whites
• 1.0 tbsp (0.5 oz / 14g) organic coconut oil (for the skillet)
• 0.5 tsp (0.1 oz / 3g) fine sea salt

Directions

1. In a medium glass mixing bowl, whisk together the 0.5 cups (120ml) almond milk and the 8.82 oz (250g) almond flour until a thick, consistent paste forms.
2. Gently stir in the 2.0 egg whites and 0.5 tsp (3g) salt into the flour mixture, ensuring the batter is smooth and well-incorporated.
3. Carefully fold in the 0.25 cups (38g) blueberries, 0.25 cups (30g) raspberries, and 0.5 tbsp (4g) chopped almonds using a spatula so the berries don't burst.
4. Place a large non-stick skillet over low heat and add 1.0 tbsp (14g) coconut oil, allowing it to melt and coat the surface evenly.
5. Scoop the batter onto the skillet to form 3-inch pancakes; cook for 3-4 minutes per side or until golden brown and firm to the touch.
6. Serve immediately while warm, perhaps with a drizzle of sugar-free syrup to keep these as your favorite low-carb pancakes.

Nutritional Information (Per Serving)

Based on 4 servings.

• Calories: 430 kcal
• Total Carbohydrates: 15g
• Net Carbohydrates: 8g
• Protein: 14.5g
• Fat: 35g

Pro Tips for Perfect Blueberries & Raspberries Pancakes

• Patience is a Virtue (Low Heat Only): Almond flour contains a high oil content and no gluten, meaning it browns—and burns—much faster than wheat flour. Keep your skillet on low to medium-low heat to ensure the middle cooks through before the outside turns too dark.
• The "Rest" Period: Let your batter sit for about 5 minutes after mixing. This allows the almond flour to fully hydrate with the almond milk and egg whites, resulting in a sturdier pancake that won't fall apart when flipped.
• Don't Over-Mix the Berries: To prevent your batter from turning a muddy purple color, gently "fold" the berries in at the very end. If you’re using frozen berries, don’t thaw them first; add them directly to the batter cold to prevent bleeding.
• Size Matters: Since these are grain-free, they don't have the same structural integrity as traditional flapjacks. Keep your pancakes on the smaller side (about 3 inches in diameter) to make them much easier to flip without breaking.

Frequently Asked Questions (FAQ)

Can I use frozen berries in these Blueberries & Raspberries pancakes? Yes, you can! If using frozen fruit, do not defrost them beforehand, as this will release excess moisture and make the batter runny. Simply fold them in frozen and add an extra minute to the cooking time to ensure they heat through.

Are these pancakes keto-friendly and gluten-free? Absolutely. By using almond flour and egg whites, this recipe is naturally gluten-free and grain-free. With only 8g of net carbs per serving, these fit perfectly into a ketogenic or low-carb lifestyle.

What is the best way to store and reheat almond flour pancakes? You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, avoid the microwave if possible as it can make them soggy; instead, pop them in a toaster oven or back onto a dry skillet on low heat to restore their texture.

Can I substitute the egg whites for a vegan alternative? While you can use a "flax egg" (ground flaxseed mixed with water), the pancakes will be much more fragile. The egg whites in this recipe provide the necessary protein structure that replaces gluten, so a vegan version may result in a "mushier" interior.