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Gluten-Free Almond Blueberry Pancakes

Name: Gluten-Free Almond Blueberry Pancakes
Prep time: 10 min
Total time: 20 min
Cuisine: Breakfast
Ingredients: 2 large eggs; 2 tablespoons 2% reduced fat buttermilk; 1 teaspoon vanilla extract; ¼ teaspoon almond extract; ⅔ cup almond flour; 1 tablespoon Splenda® Stevia Granulated Sweetener; 1 teaspoon baking powder; Pinch of salt; ½ cup frozen blueberries; Recommended Sugar-Free Syrup:; Splenda® Multi-Use Syrup

Makes 6 pancakes Calories 100 Prep Time 10 minutes Total Time 20 minutes Made with Splenda® Stevia Sweetener

Ingredients

2 large eggs

2 tablespoons 2% reduced fat buttermilk

1 teaspoon vanilla extract

¼ teaspoon almond extract

⅔ cup almond flour

1 tablespoon Splenda® Stevia Granulated Sweetener

1 teaspoon baking powder

Pinch of salt

½ cup frozen blueberries

Recommended Sugar-Free Syrup:

Splenda® Multi-Use Syrup

Nutrition Info Per Serving

Serving Size: 1 pancake

Calories	100
Total Fat	7g
Saturated Fat	1g
Cholesterol	70mg
Sodium	180mg
Total Carbs	5g
Dietary Fiber	2g
Sugars	2g
Added Sugars	0g
Protein	5g

Instructions

In a bowl, whisk eggs to blend. Add buttermilk and extracts and whisk to blend.
Add almond flour, Splenda Stevia Sweetener, baking powder, and salt; mix just until moistened.
Preheat a skillet or griddle; lightly oil surface.
Spoon 2–3 tablespoons batter onto skillet; when batter spreads, scatter blueberries on top.
Cook on medium heat until bubbles form on the surface, about 2 minutes. Flip and cook until golden brown on both sides.