Single-Serve Almond Flour Blueberry Pancakes with Easy Blueberry Syrup

Print

SINGLE SERVE ALMOND FLOUR BLUEBERRY PANCAKES with EASY BLUEBERRY SYRUP

Want the perfect sized treat for any morning? These (gluten-free) Single-Serve Almond Flour Blueberry Pancakes with Easy Blueberry Syrup will hit the spot.

Course Breakfast, Mornin' Eats

Cuisine American

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 1 serving

Author Brewing Happiness

Ingredients

• 1/2 cup almond flour not almond meal
• 1 tablespoon flaxseed meal
• 1 tablespoon potato starch (sub corn starch)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• pinch of salt
• 1/4 cup unsweetened non dairy milk
• 1 egg
• 1 tablespoon maple syrup
• 1/2 tablespoon coconut oil, melted + 1/2 tablespoon for cooking
• 1/4 teaspoon vanilla extract
• 1/4 cup frozen highbush blueberries

for the Easy Blueberry Syrup:

• 1/4 cup maple syrup
• 1/4 cup frozen highbush blueberries

Instructions

1. In a small bowl combine your almond flour, flaxseed meal, potato starch, baking powder, baking soda, cinnamon and salt. Stir until well combined.
2. Add in your non dairy milk, egg, maple syrup, melted coconut oil and vanilla extract. Stir until the batter is smooth and combined. Then stir in your frozen highbush blueberries.
3. Heat a large pan or cooktop over medium heat. Add 1/2 tablespoon of coconut oil to the pan or cooktop, and allow it to melt and coat the surface. Pour your batter into 4 small pancake shapes on your cooktop. Cook for 4-5 minutes on the first side, flip and cook for another 2 minutes on the second side. Take off the heat and plate.
4. Add your Easy Blueberry Syrup ingredients to a small bowl and heat in the microwave (or you can do this in a pot over the stove) on high heat for 1 minute. After 1 minute, take the syrup mixture out, and use a fork to mash the blueberries.
5. Drizzle your syrup over your pancakes and EAT UP.

Recipe Notes

*Frozen highbush blueberries are just your regular ole’ grocery store blueberries you eat all the time and won’t say “wild blueberries” on the package.

This is the final installment of a three part blueberry-tastic recipe series made in partnership with the US Highbush Blueberry Council. You can check out the first two recipes, a Blueberry Mint Matcha Latte and these Blueberry Almond Overnight Oats by clicking the links!

 I’ve talked a little bit about my battle with emotional overeating which still flares up every once in a while. I’ve talked a little bit about my struggle with disordered eating and restriction. (Read about it here and here.) But I haven’t gone into much detail about the time in my life post restriction, where I dove head first into compulsive overeating. It usually came in binges. And it was rough. It was brutal. It was usually in secret and it left me with buckets of self loathing.

This is when I started to cling to and punish myself with single-serve meals. Single serve desserts. Anything that I “couldn’t” overeat. (Although, sometimes I just ended up buying multiple and eating a few.) “Single serve” was a phrase that I both clung to as protection from myself, and used as a punishment against myself. It became a dirty word, layered with self distain.

And then I learned about Intuitive Eating , I found out how to manage and deal with my food issues. I found out that without a restrictive mindset, I didn’t need to fear overeating. (They were inextricably linked for me.) And I also found that I didn’t need to protect myself from food by eating single serve meals, that often didn’t even fill me up.

So now there are moments when the words single serve trigger some sort of sadness in me, because what even is a single serving? If every body is different and needs different things, who defines what is enough or too much? I just can’t get down with that sometimes.

But there are other moments when I get to have a quiet morning at home and all I want is a few pancakes. I want to give myself something delicious and healthy, but I know if I eat a million I’ll feel sick. So out of kindness to myself I make a single serving. And usually I fill them with frozen highbush blueberries (cause blueberry pancakes are THE BEST).

These are the moments when I feel so thankful. Because my struggle lead me to an appreciation for the single serve moments. They taught me how to treat myself kindly. They taught me what it meant to relish in the small, simple moments. They taught me to be thankful for what I have. They taught me that more isn’t always better. They lead me back to myself.

So I hope that these single serve pancakes serve as a way for you to treat yourself kindly. They are, after all, gluten-free (aka. health-ier) and loaded with those good-good bluebs. So sit back, and remind yourself that there are no limits here. Then dive into some pancakes. xoxo