Description
Delicious, super yummy and fluffy Keto blueberry pancakes that are low carb and also gluten free. Try to resist them!
Ingredients
Scale
- 4 Jumbo eggs
- ½ Cup Unsweetened Almond Milk
- 2 Tbsp Vanilla Extract
- ½ tsp Salt
- 1 Cup Finely Ground Almond Flour
- ¼ Cup Coconut Flour
- 1 tsp Baking Powder
- 1/2 cup Blueberries
- Butter or Oil to coat fry pan
Instructions
- In a bowl combine together the eggs, vanilla, salt and milk. Whisk.
- Add almond flour, coconut flour and baking powder and whisk until all the lumps are gone and batter is smooth.
- Put your butter or oil in a non stick fry pan
- Pour batter into a small measuring cup and then pour batter into pan for desired size of each pancake
- Add about 6 blueberries to each pancake
- Cook about 2-3 min on each side until golden brown
Notes
4.4 NET Carbs per serving
Do not mix the blueberries into the batter. Instead add them to each pancake as they are cooking.
Do not cook on high heat or they will burn.
If you don’t have almond milk or are allergic to nuts, you can use heavy cream instead.
- Prep Time: 10 minutes
- Cook Time: 3 minutes per pancake
- Category: Breakfast
- Cuisine: American