Blueberry Almond Flour flapjacks (recipe)

Healthy breakfast sorted

Are you looking for a breakfast that is healthy, delicious, low in carbs, gluten-free, grain-free and refined sugar-free? Well then look no further! I got this amazing recipe from The Big man’s world blog. He makes amazing healthy desserts. So I thought I would try this and I am sold! I doubled the recipe and I made 10 flapjacks. (Here in South Africa we call these small round things flapjacks and pancakes are the large flat crêpe-like ones. It’s just a terminology thing!)

I really like this recipe because it is grain-free. Almond flour keeps you full for longer which is great if you are on the run a lot or need a breakfast that will sustain you for a longer time. The added blueberries mean you are getting your dose of fruit and antioxidants as well. Arman has a vegan option for these on his blog which you can check out if you want to substitute the eggs. This recipe is also dairy free as I used almond milk.

Pan Temperature

The first thing I recommd is getting the temperature of your pan just perfect. This is important, as if it is too cold or too hot, you will end up with a mess that you will have to scrape off and start over. A waste of ingredients! How to get the temperature right (applies for pancakes/crêpes/tortillas/wraps):

  • First start by heating up your pan on high with nothing on it (do not grease it) for 2 minutes. Time it.
  • Then turn your pan down to medium-high. Add about 1/4 -1/2 tsp teaspoon of oil and with a paper towel, smear this around the bottom and sides of the pan. (this will remove most of the oil, you just want a residue on the bottom)
  • now you can add your batter

Onto the Recipe…

Blueberry Almond flour flapjacks

  • Servings: 8-10
  • Difficulty: easy
  • Rating: ******
  • Print

Healthy Breakfast option!

Ingredients

*112g Almond flour

*30g coconut flour

*2 tsp cinnamon

*1.5 tsp baking powder

*2-4 tbsp erythritol

*6 eggs

*1/2 cup almond milk (125ml)

*1/2 cup blueberries


Directions

1. In a food processor, add all the ingredients except the blueberries and blitz until well mixed.

2. Pour the batter into a bowl and then stir in the blueberries.

3. Heat up the pan as described above

4. Add 1/4 cup of the batter to the pan. If you have a small pan you can probably fit 2 or 3 portions in at a time. For a larger pan, you could fit 4 at a time. As soon as you are finished adding the batter, put the lid on and time 3minutes.

5. Flip the flapjacks and cook for about 30 seconds.

6. Remove from the pan and cook the remainder of the flapjacks the same way

7. Serve with whipped cream (if you can have) or extra fresh blueberries. I added my homemade blueberry compote to the cream! Sliced bananas with a sprinkle of cinnamon will also go nicely

For the original recipe, substitutions and nutritional value please see Arman’s post

Published by Bonnie

Hello. My name is Bonnie. Welcome to my page. I have been an avid baker for about 20 years. Of those years, seven have been gluten-free baking. I discovered I had a chronic intolerance to gluten and began experimenting with converting my all time favorite recipes into gluten-free ones. I also have developed my own recipe repertoire. I am married and have two children. My husband and son are not gluten intolerant but my daughter is. She has also been the motivation for persevering in creating recipes we both can enjoy. My journey has taught me so much and I know many others can benefit from my experience. My hope is that you will find something you can order that you have missed and longed for being gluten intolerant or celiac. Or perhaps you just want a healthier option as I also offer alternatives to some of my orders such as sugar free, grain free and low carb. I share my experience and story in more detail on my Instagram page. (@bonniesGFbakery) Please feel free to follow me there. Located in Somerset West, Western cape, South Africa. I deliver to the Helderberg basin area which includes Somerset West, Gordans Bay and Strand.

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