I’ve wanted to find the perfect combination for gluten-free pancakes for years, and I finally did! These almond flour pancakes have almond butter in them, too, reminding your taste buds of the nostalgic peanut butter and jelly sandwich.

It’s hard to create similar consistency and familiarity when you aren’t using conventional ingredients but I nailed it. Try these soon and enjoy!

Almond Flour Almond Butter Pancakes and Blueberry Syrup

• 1 medium banana, peeled
• 1 cup almond flour
• 3 whole eggs
• 1 tsp vanilla
• 1 tsp cinnamon
• 2 tablespoons almond butter
• 1/4 teaspoon baking soda
• pinch of salt
• 2 tablespoons coconut oil

Add banana to a medium-sized bowl and smash it. Mix in the remaining ingredients excluding the coconut oil.

Into a skillet on medium heat add 1 tablespoon coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the second tablespoon of oil for the rest of the pancake batches.

Almond Butter and Blueberry Syrup Topping

• 1 cup blueberries (berries of choice)
• 1/2 lemon, juiced
• 1 tablespoon coconut sugar
• 2 tablespoons almond butter

Cook together the berries, lemon juice, and coconut sugar in a small sauce pan at medium heat for about 2o minutes.

Top each pancake with a spread of almond butter and a drizzle of blueberry syrup.

Like this recipe? Check out my other books, and watch for more to come!

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