Low carb blueberry pancakes

Low Carb Blueberry Pancakes

Ingredients

• 1 cup of Almond Flour
• 1/4 cup of Coconut Flour
• 1/2 teaspoon of Baking Powder
• 2 tablespoons of Erythritol
• 4 large Eggs
• 1/4 cup of unsweetened Almond Milk
• 1/2 cup of fresh Blueberries
• Butter for frying

Instructions

1. In a large bowl, combine the almond flour, coconut flour, baking powder, and erythritol.
2. In another bowl, whisk the eggs and almond milk together.
3. Gradually add the dry ingredients into the wet ingredients, stirring until a batter forms.
4. Gently fold in the blueberries.
5. Heat a non-stick pan over medium heat and add a small amount of butter.
6. Pour 1/4 cup of batter onto the pan for each pancake.
7. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. Repeat with the remaining batter.
9. Serve warm with your favorite Keto-friendly syrup.

Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Nutritional Information

• Calories: 210
• Fat: 16g
• Protein: 9g
• Carbs: 8g
• Fiber: 4g
• Net Carbs: 4g

Recipes (external)

• Diet Doctor recipes on Low carb blueberry pancakes
• Allrecipes Low carb blueberry pancakes
• Ruled.me recipes on Low carb blueberry pancakes
• Food.com recipes on Low carb blueberry pancakes
• Pinterest recipes on Low carb blueberry pancakes
• You Tube recipes on Low carb blueberry pancakes

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