Servings: 1
-
size: serving (2 pancakes)
Ingredients:
- 1/4 cup - Coconut Flour
- 1 cup - Almond Flour
- 1/2 tsp - Baking Soda
- 2 tbs - Icing Sugar Replacement
- 1/8 tsp - Coarse Salt
- 3 large - Raw Egg
- 1/4 cup - Sour Cream
- 1/2 cup - Coconut Milk Unsweetened
- 1 tsp - Vanilla Extract
- 1/2 cup - Blueberries
Nutritional values:
info_outlineper 1 serving
- Calories: 300 Kcal
- Proteins: 12.10 g
- Fats: 22.50 g
- Total carbs: 18.00 g
- Fiber: 6.00 g
- Net carbs: 7.40 g
Blueberry Pancakes
Preparation: 32 min
Combine the dry ingredients together with a whisk.
Add in the liquid ingredients and whisk until smooth.
Heat a large nonstick skillet over medium-high heat. Spray it with nonstick cooking spray.
Spoon pancake batter into the skillet and turn the heat down slightly. Top each pancake with a few blueberries (about 3 each). Cook for 2-3 minutes on the first side or until small bubbles start to form and the bottom of the pancake is nicely browned.
Carefully flip the pancake and cook for another minute. Repeat with the remaining batter.
You should yield 8-9 pancakes (approximately 2 pancakes per person).
lowcarb breakfast dessert snack
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