Treat the incredible mom in your life to a stack of Low Carb Blueberry Pancakes this Mother’s Day. Utilizing almond flour for a fluffy texture, these pancakes are studded with fresh blueberries for bursts of sweetness in every bite. Complemented with sugar-free maple syrup, they offer the comfort of traditional pancakes without the carb load, perfect for a leisurely and indulgent breakfast in bed.
Low Carb Blueberry Pancakes
Recipe By Ketology
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Cooking Time
20 min
Difficulty
Easy
Serves
3
Calories
250
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk (adjust as needed for batter consistency)
- 2 tablespoons erythritol or preferred keto-friendly sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- Pinch of salt
- Butter or coconut oil for frying
- Sugar-free maple syrup for serving
Instructions
- 1. In a large bowl, combine almond flour, erythritol, baking powder, and a pinch of salt.
- 2. Whisk in the eggs, almond milk, and vanilla extract until the batter is smooth. Adjust the amount of almond milk to achieve the desired pancake batter consistency.
- 3. Gently fold the fresh blueberries into the batter, ensuring they're evenly distributed.
- 4. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil. Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- 5. Serve the pancakes warm with a drizzle of sugar-free maple syrup.
- 6. Present these delightful Low-Carb Blueberry Pancakes to your mom with her favorite morning beverage for a Mother's Day breakfast that will make her feel loved and cherished.
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