Keto Blueberry Almond Flour Pancakes
These fluffy and delicious pancakes are perfect for a low-carb, high-fat breakfast. Made with almond flour and fresh blueberries, they are a healthy and satisfying way to start your day.
Nutrition Per Serving
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup fresh blueberries
- 2 tbsp butter or coconut oil, for cooking
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the eggs and then whisk in the almond milk and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the blueberries.
- Heat a non-stick skillet over medium heat and add the butter or coconut oil.
- Using a 1/4 cup measure, scoop the batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
- Repeat with the remaining batter, adding more butter or oil as needed.
- Serve hot with your favorite keto-friendly toppings.
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