Hey everyone! I hope you’re having a great week so far. I found a recipe for low-carb and keto friendly blueberry pancakes and decided to give them a try! I made a small change to the recipe which originally called for Stevia and I replaced it for erythritol. So I will include both in the recipe and you can use your preference.
Low-Carb Blueberry Pancakes
Ingredients:
-1/2 cup almond flour
-2 tsp coconut flour
-2-4 tbsp erythritol (Swerve) or 2/16 of a tsp of Stevia
-1/2 tsp cinnamon
-1/2 tsp baking powder
-1 pinch of salt
-2 eggs
-2 tbsp of coconut oil
-2 tbsp almond milk
-30-50 grams of blueberries (however much you like)
Instructions:
Combine all of your dry ingredients into a blender and shake to mix them together.
Add the wet ingredients and blend well.
Heat up some coconut oil in a pan and allow for it to become very hot.
Pour half of the batter into the hot pan.
Add blueberries to the top of the pancake and allow to cook until bubbles form along the edge of the pancake. This should only be a minute or two due to the high heat.
Flip and allow to cook for another 30-60 seconds.
Do this with the other half of the batter.
Enjoy!
Don't forget to turn off the stove!
Try it out and leave a comment below of what you think!