Almond Flour Pancakes with Berry Compote
Fluffy almond flour pancakes served with a homemade berry compote. A delicious and naturally gluten-free breakfast.
15m prep + 15m cook4 servings
Contains dairyContains eggContains nutsWHEAT-free
300 cal|12g protein|35g carbs|15g fat|5g fiber
Ingredients
- 1 cup Almond flour
- 2 large Eggs
- 1/2 cup Milk (dairy or dairy-free)
- 1 tsp Baking powder
- 2 tbsp Maple syrup
- 1/2 tsp Vanilla extract
- 2 cups Mixed berries (fresh or frozen)
- 1 tbsp Lemon juice
Instructions
- 1In a bowl, whisk together almond flour, eggs, milk, baking powder, maple syrup, and vanilla extract.
- 2Heat a lightly oiled griddle or skillet over medium heat.
- 3Pour 1/4 cup of batter onto the hot griddle for each pancake.
- 4Cook for 2-3 minutes per side, or until golden brown.
- 5While the pancakes are cooking, prepare the berry compote. Combine mixed berries and lemon juice in a saucepan.
- 6Cook over medium heat for 5-7 minutes, or until the berries are softened and the sauce has thickened.
- 7Serve the almond flour pancakes with the berry compote.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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