Photo Credit: courtesy Blue Diamond

Browned-Butter Blueberry Pancakes


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How this works

Browned-Butter Blueberry Pancakes

Cook Time: 30 minutes
Course: Breakfast
Keyword: almond flour, blue diamond, blueberry, browned-butter, butter, pancakes
Servings: 5


  • 3 Tbsp butter
  • 1/2 cup Almond Breeze Unsweetened Original Almond Milk
  • 3 large eggs
  • 2 cups Blue Diamond Almond Flour
  • 2 Tbsp sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries
  • Cooking spray
  • Butter and syrup if desired


  • Melt the butter in a small skillet over medium high heat. Cook 5 minutes or until butter turns light brown. Remove from heat and cool slightly. Place the browned butter and the next 6 ingredients, in order, in a blender. Blend until smooth. Transfer to a bowl and stir in blueberries. 
  • Preheat a nonstick skillet over medium-heat. Coat pan with cooking spray. Spoon 1/4 cup batter into pan. Cook 1 minute or until edges begin to bubble and bottom is browned. Turn; cook 1 minute or until browned. Remove from pan and keep warm. Repeat with remaining batter. 
  • Top with butter and syrup, if desired.


Carbohydrates: 20g | Protein: 14g | Fat: 33g | Cholesterol: 130mg | Sodium: 430mg | Fiber: 6g | Sugar: 10g
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