Serves: 4
Serving size: 3 (3-inch) pancakes plus 1 tablespoon syrup
Calories per serving: 394
Now that you are at Phase 2, you can have a bit more flour in your diet, though not white flour. My take on blueberry pancakes will be a great weekend treat. I have added fresh lemon zest, because it lifts the flavor. Many of the nutrients and much of the flavor in a lemon are in the peel.
To speed up the pancake-making process, you can purchase gluten-free pancake mix, which contains no white or wheat flour. If you don’t want the added sugar from the honey in the syrup, you can top your pancakes with nonfat yogurt or fresh fruit. Always remember you can make your food your own and modify recipes to suit your taste. If you are not a fan of blueberries, then swap them out for your favorite fruit, such as strawberries or apples dusted with cinnamon.
1⅓ cups almond flour
1 tablespoon baking powder
½ teaspoon sea salt
1 large egg
¾ cup unsweetened almond milk
1 tablespoon sugar
2 tablespoons olive oil
2 teaspoons lemon zest
1 teaspoon fresh lemon juice
½ cup fresh blueberries
Nonstick cooking spray
1 cup raw honey
½ teaspoon grated fresh ginger
Make the pancakes: Combine the flour, baking powder, and salt. In another bowl, beat the egg until frothy. Mix in the almond milk, sugar, olive oil, lemon zest, and lemon juice until the ingredients are blended. Mix in the combined dry ingredients until they are completely incorporated.
Gently stir in the blueberries.
Heat a griddle over medium high heat. Spray the griddle with nonstick cooking spray. For each pancake, pour 3 to 4 tablespoons of batter onto the griddle and cook until puffed and dry around the edges. Flip and cook the other side until golden brown.
Make the syrup: In a saucepot, combine the honey, grated ginger, and 1 tablespoon water and whisk thoroughly. Cook for 10 minutes over low heat until slightly warm.
Drizzle the syrup over hot and ready-to-go pancakes.