Blueberry Almond Pancakes

Name: Blueberry Almond Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 Portionen
Ingredients: 200 g Blueberries (frozen); 25 g Coconut blossom sugar; 60 g Ground almonds; 0.5 tsp Baking powder; 1 Prise(n) Salt; 2 piece Eggs (size S); 60 g Cream cheese; 2 tbsp Butter

Cake

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

20 Min

This Thermomix® recipe for Blueberry Almond Pancakes is ready in 35 min and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These blueberry almond pancakes are an absolute highlight for a relaxed breakfast or a delicious brunch! I love how the sweet, slightly tart blueberries harmonize perfectly with the nutty aroma of the almonds. The ground almonds and cream cheese make the pancakes particularly juicy and fluffy. And best of all: they are also low carb and gluten-free! The preparation is super easy and quick, ideal if things have to be a bit faster in the morning again. A great recipe that is always well received by me!

Ingredients (8 ingredients)

200 g Blueberries (frozen)
25 g Coconut blossom sugar
60 g Ground almonds
0.5 tsp Baking powder
1 Prise(n) Salt
2 piece Eggs (size S)
60 g Cream cheese
2 tbsp Butter

Preparation (3 steps)

Prepare blueberry compote

Thermomix® Setting

15 min/212°F/Speed 1 100

Put 200 g frozen blueberries and 10 g coconut blossom sugar into the mixing bowl and simmer for 15 min./100°C/speed 1 without the measuring cup. Then transfer and set aside.

900

Prepare dough

Thermomix® Setting

20 sec/Speed 4

Put 60 g ground almonds, 0.5 tsp baking powder, 1 pinch of salt, 2 eggs, 60 g cream cheese and 15 g coconut blossom sugar into the mixing bowl and mix for 20 sec./speed 4. Then let the dough swell in the mixing bowl for 15 minutes.