Blueberry Keto Pancakes

We put a twist on one of our favorite recipes from our first cookbook Keto Made Easy. These Diner Style Keto Pancakes aren’t thin and eggy, don’t fall apart and definitely don’t taste low carb. I always got pancakes when I went to the diner with my family as a child and these pancakes take me back every time!

Blueberry Keto Pancakes

Ingredients:

□ 1/4 cup butter, melted

□ 1 tsp vanilla extract

□ 15 drops liquid stevia

□ 6 large eggs

□ 3/4 cup nut milk (almond, coconut or macadamia will all work)

□ 6 tbsp coconut flour

□ 1/4 cup golden flaxseed meal

□ 1/4 tsp pink himalayan salt

□ 1 tsp baking powder

□ 1/3 cup fresh blueberries

US Customary - Metric

Instructions:

  1. Combine the butter, vanilla extract, stevia, eggs and nut milk into a  medium bowl and combine using a whisk until the thoroughly mixed.
  2. In a large bowl combine the coconut flour, flax seed meal, salt and baking powder and combine using a spoon.
  3. Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.
  4. Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil.
  5. Once the batter has thickened fold in the blueberries.
  6. When the skillet is heated, using a 1/4 measuring cup add the batter to the skillet. Cook on first side for 3-5 minutes and then flip and cook for an additional 30 seconds. This recipe will yield 8 medium pancakes. Work in batches until all the batter has been used.
  7. Serve immediately with desired toppings, such as sugar free syrup or additional blueberries.
  8. Best stored in a zip top bag or air tight container in the fridge up to 1 week.



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