KETO BLUEBERRY PANCAKES

EASY

INGREDIENTS

– 4 large Eggs – 4 oz Cream Cheese – 1 ⅓ cup Almond Flour  – 3 tablespoons Erythritol – 2 teaspoons Vanilla Essence – 1 teaspoon Baking Powder  – ½ cup Blueberries

Combine Ingredients

Add all the ingredients into a blender, except the blueberries.

1

Blend

Blend on high speed until creamy and smooth. Pour the batter into a mixing bowl

2

Add Blueberry

Add the blueberries. Let the batter rest for 3 minutes.

3

Heat Pan

Heat a non-stick pancake griddle or crepe pan under medium heat. Rub the surface of the pan with a piece of absorbent paper covered with a teaspoon of coconut oil or butter.

4

Pour Batter

Pour 2 tablespoons of batter per pancake. Not more, or it won't be easy to flip them without breaking especially if you use heavy fresh blueberries.

5

Flip Pancake

Cook until you see bubbles forming on the surface and the sides start to dry. Now flip on the other side and keep cooking for few more minutes until golden brown.

6

Serve

Serve with sugar-free monk fruit syrup or butter.

7

NET CARBS FAT PROTEIN

2.2 grams

4.9 grams

3 grams

SERVINGS

TIME

Serving: 1 Pancake Makes: 16 Pancakes

Prep: 2 Minutes Cook: 3 Minutes

KETO BLUEBERRY PANCAKES

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