These keto low-carb blueberry pancakes are so easy to whip up that you can sit back and relax, this delicious brunch will basically take care of itself. Keto Low-Carb Blueberry Pancakes – You must try this recipe.
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INGREDIENTS:
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1-2 tbsp granulated sweetener of choice
- 3 large eggs
- 1/4 cup milk of choice
- 1/4 cup blueberries Fresh or thawed frozen ones work best
INSTRUCTIONS:
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In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains.
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Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
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Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
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Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.
NOTES
To keep it sugar free, use a monk fruit sweetened maple syrup. To keep it 100% refined sugar free, use maple syrup or agave nectar.
Keto Low-Carb Blueberry Pancakes can be frozen for up to 2 months.
NUTRITION
Serving: 1serving | Calories: 132kcal | Carbohydrates: 4.1g | Protein: 7g | Fat: 7g | Fiber: 2g | Vitamin A: 2%| Vitamin C: 2% | Calcium: 1% | Iron: 2%
Recipe: Arman
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