Prep Time

10 Minutes

Cook Time

10 Minutes



For many people, Sunday morning just isn’t complete without a hearty stack of pancakes. Satisfy your sweet tooth with these gluten-free, low-carb flapjacks topped with a dollop of almond butter.


  • 2 cups almond flour
  • 4 eggs
  • ¼ cup coconut oil, melted
  • ½ cup unsweetened almond milk
  • 1 teaspoon baking soda
  • Erythritol or stevia, to taste
  • ½ cup small blueberries
  • ¼ cup ghee


  1. Mix all the ingredients, except blueberries, in a large bowl until smooth. Stir in blueberries. Set aside.
  2. Heat a large skillet over medium heat. Add 1 tablespoon of the ghee and swirl the pan to melt. Pour about ⅛ cup of the batter into the pan for each pancake. Flip when the edges are set. Cook an additional 1-2 minutes or until the second side is golden. Repeat with the remaining batter, using the remaining ghee as needed.