1. Combine almond butter and eggs in a food processor or blender until smooth, about 30 seconds.
2. Preheat a non-stick griddle or skillet over medium heat and coat with cooking spray. Pour 1/4 cup of the batter in a slow steam onto the pan (do 2 at a time) and dot with blueberries. Cook for 1 minute per side, or until fluffy and golden brown. Transfer to a platter and repeat the process until all pancakes are made.
3. To serve, top pancakes with more fresh blueberries and a drizzle of maple syrup.
Serves 6
All you need:
1/2 cup almond butter
8 eggs
1-1/2 cups blueberries, plus more for serving
Non-stick cooking spray
Pure maple syrup, for serving
All you do:
1. Combine almond butter and eggs in a food processor or blender until smooth, about 30 seconds.
2. Preheat a non-stick griddle or skillet over medium heat and coat with cooking spray. Pour 1/4 cup of the batter in a slow steam onto the pan (do 2 at a time) and dot with blueberries. Cook for 1 minute per side, or until fluffy and golden brown. Transfer to a platter and repeat the process until all pancakes are made.
3. To serve, top pancakes with more fresh blueberries and a drizzle of maple syrup.