Keto Low-Carb Blueberry Pancakes

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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
  

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INSTRUCTIONS:

• In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains.
• 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.
• 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.

• Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.

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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