Go Back
+ servings
Print Recipe
No ratings yet

Almond Blueberry Pancakes with Chocolate Ganache

These gourmet pancakes are perfect for a special brunch or even a dessert and are made with clean and nutritious ingredients.
Course: Breakfast, Dessert
Cuisine: Universal
Keyword: Kid-Friendly, Vegetarian
Servings: 6 people
Calories: 369kcal



  • 1/2 cup white whole-wheat flour
  • 1/2 cup almond flour make your own by grinding 3/4 cups almonds in the blender until reduced to a powder and measuring out 1/2 cup
  • 1 teaspoon baking powder
  • 3/4 cup almond milk or dairy milk or coconut milk from a carton
  • 1 tablespoon coconut sugar honey or maple syrup for substitute
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon coconut oil or butter (plus more for greasing the pan)

Toppings (Optional)

Optional Chocolate Ganache

  • 7 ounces dark chocolate coarsely chopped
  • 2 tablespoons chocolate liqueur or white chocolate liqueur (such as Godiva) or Irish Cream (such as Bailey's Irish Cream) if none are available Kahlua or Frangelico would work
  • 1/4 cup water


  • Mix the flours, baking powder, milk, salt, 1 teaspoon butter, egg, and sweetener in a bowl. Mix until smooth. Let it rest for at least half an hour in the refrigerator.
  • If making chocolate ganache: In a bain-marie or water bath, melt the chocolate with 1/4 cup water. When the chocolate has completely melted, add the liqueur. Let the alcohol evaporate, about 3 minutes, before turning off the fire. Set aside.
  • Warm-up a medium skillet. Rub a bit of coconut oil or butter so that the pancakes won't stick. Ladle some of the pancake mixture on the skillet then immediately drop some blueberries on the pancake. When the pancake starts to move easily on the skillet, cook the other side. Repeat until mixture is finished.
  • To make smaller round shapes, use a cookie cutter with a 3-inch diameter. One pancake can yield 4 smaller pancakes.

Optional Toppings:

  • Pile 3 small pancakes alternating with the chocolate ganache.
  • Pour the chocolate ganache on top then garnish with blueberries (and strawberries if you have) and fresh mint leaves, if using. Sprinkle with icing sugar, if using.
  • Best when served warm.


Serving: 3pancakes with chocolate ganache and blueberries | Calories: 369kcal | Carbohydrates: 59g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 153mg | Fiber: 2g | Sugar: 31g |
SmartPoints (Freestyle): 16
SmartPoints (Freestyle): 16