Ingredients

  • ⅔ cup milk
  • 2 large eggs
  • 1 ripe banana
  • 1 ½ cups almond flour
  • ⅓ cup ground flax seed
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp butter
  • 1 cup plain low-fat yogurt
  • ¾ cup fresh or frozen (thawed) blueberries

Directions

  1. Place milk, eggs, banana, almond flour, flax, cinnamon, baking powder and salt in a blender container and blend until smooth. If too thick, add additional milk.
  2. Heat a skillet over medium heat. Add butter to skillet and melt. Pour 1/3 cup batter for each pancake into pan and cook for 2 minutes per side, or until golden.
  3. To make the topping, place yogurt and blueberries in a blender and blend together.
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