Pancakes with an egg is one of my favorite breakfasts. Regular pancakes aren't blood sugar friendly, so I make myself healthier pancakes. Sundays are my pancake day, so I alternate this recipe with coconut flour pancakes. This is a good small batch recipe for one person.
1 TBS coconut oil or butter
1/4 cup almond flour
2 TBS ground flaxseed
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 cup milk of choice
1 egg
1/2 tsp vanilla extract
3 TBS blueberries, optional
Add the coconut oil or butter to a skillet and preheat on low.
In a small bowl, add together the almond flour, ground flaxseed, baking soda, cinnamon. Add the milk, egg, vanilla and blueberries, if using. Stir and add the batter to the skillet. Turn the heat to medium low.
Cook for a few minutes until the batter starts to set. Flip and cook another few minutes until browned.
I like to serve this with butter spread on top, maple syrup, additional blueberries and an egg on the side.
More Breakfast Recipes
1 TBS coconut oil or butter
1/4 cup almond flour
2 TBS ground flaxseed
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 cup milk of choice
1 egg
1/2 tsp vanilla extract
3 TBS blueberries, optional
Add the coconut oil or butter to a skillet and preheat on low.
In a small bowl, add together the almond flour, ground flaxseed, baking soda, cinnamon. Add the milk, egg, vanilla and blueberries, if using. Stir and add the batter to the skillet. Turn the heat to medium low.
Cook for a few minutes until the batter starts to set. Flip and cook another few minutes until browned.
I like to serve this with butter spread on top, maple syrup, additional blueberries and an egg on the side.
More Breakfast Recipes
Comments