Nectarine Pancakes with Blueberry-Maple Sauce
Active Time: 25-30 minutes / Cook Time: 15-20 minutes / Total Time: 25-30 minutes
Makes 2 servings (2-3 pancakes each)
- 1/2 cup blueberries
- 1/4 cup maple syrup
- 1/2 tablespoon ground chia OR flax seed
- 1 1/2 tablespoons water
- 1 cup + 5 tablespoons almond flour
- 3/4 teaspoon baking powder
- 1 1/2 tablespoons tapioca flour
- pinch fine sea salt
- 1 egg, lightly beaten
- 3/4 teaspoon pure vanilla extract
- 1/2 cup plus 1 tablespoon almond milk
- 1 nectarine, halved, pitted, and cut into thin slices
- 1 tablespoon ghee, divided
- In a small saucepan over low heat, combine blueberries and maple syrup. Let cook while you make the pancakes.
- In a small bowl, whisk together the chia or flax seeds and water. Set aside to thicken.
- In a large bowl, whisk together almond flour, baking powder, tapioca flour, and sea salt.
- In a large measuring cup or small bowl, whisk together egg, vanilla extract, and almond milk. Whisk in chia/flax mixture.
- Pour egg mixture into flour mixture and mix until fully combined.
- Heat 1/2 tablespoon ghee in a large skillet over medium heat. When it bubbles lightly, scoop 1/4 cup batter per pancake into skillet. Quickly add two or three slices of nectarine on top of each pancake. (Add any leftover nectarine slices to the blueberry syrup.) Cook until little bubbles form and pop on the surface of the pancake, 3-4 minutes. Flip (Carefully—these are more fragile than wheat flour pancakes!) and cook until done, about 1 minute. Repeat with remaining ghee and batter.
- Very gently mash about 1/4 of the blueberries into the maple syrup. Serve pancakes with syrup.