Almond Flour Pancake with Blueberries
This clever little pancake rounds off your morning beautifully. Almond flour and oat bran make a satisfying, lower-carb base, while fresh blueberries add a fruity finish on top. It comes together in minutes and you can switch things up with whatever fruit is in season. Perfect for anyone who wants a fuss-free, mindful start to the day.
Ingredients
- 2 eggs
- 30 g almond flour
- 1 tbsp oat bran
- 100 ml milk
- 1 pinch salt
- 100 g blueberries or other fruit, swap for any fresh fruit you like
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 1 Serving |
|---|---|---|
| Calories | 370 kcal | 370 kcal |
| Carbohydrates | 20 g | 20 g |
| Protein | 20 g | 20 g |
| Fat | 22 g | 22 g |
| Fibre | 5 g | 5 g |
| of which sugar | 9 g | 9 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Whisk the eggs, milk, almond flour, oat bran and salt together in a bowl until you have a smooth, even batter.
- Heat a frying pan over medium-high heat and pour in the batter.
- Cook the pancake until golden brown on both sides.
- Slide the pancake onto a plate, top with the blueberries or your chosen fresh fruit and enjoy.
Cooked it? Tell us how it turned out.
Did you like it? Rate this recipe
Nutrition facts per serving (estimate)
| Calories | 370 kcal |
|---|---|
| Carbohydrates | 20 g |
| Protein | 20 g |
| Fat | 22 g |
| Fibre | 5 g |
| of which sugar | 9 g |
Frequently asked questions
Can I swap the almond flour for another flour?
Almond flour keeps this pancake lower in carbs. You can use another low-carb flour such as coconut flour, but you'll need to adjust the amount and the liquid to get the right consistency.
Which fruit works well with this pancake?
Blueberries are the classic choice, but strawberries, raspberries or thin apple slices all make a lovely topping too.
Is this pancake lower in carbs?
Yes. Using almond flour and oat bran instead of regular wheat flour keeps the carbohydrate content lower than a traditional pancake.
Comments
No comments yet. Be the first to write one!
Thanks for your comment! We will review it and publish it shortly.