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
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.
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.
