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Keto Low-Carb Blueberry Pancakes

These keto low-carb blueberry pancakes are so easy to whip up that you can sit back and relax, this delicious brunch will basically take care of itself. Keto Low-Carb Blueberry Pancakes – You must try this recipe.

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INGREDIENTS:

  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1-2 tbsp granulated sweetener of choice
  • 3 large eggs
  • 1/4 cup milk of choice
  • 1/4 cup blueberries Fresh or thawed frozen ones work best

INSTRUCTIONS:

  • In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains.
  • Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
  • Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
  • Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.


NOTES

To keep it sugar free, use a monk fruit sweetened maple syrup. To keep it 100% refined sugar free, use maple syrup or agave nectar.

Keto Low-Carb Blueberry Pancakes can be frozen for up to 2 months.


NUTRITION

Serving: 1serving | Calories: 132kcal | Carbohydrates: 4.1g | Protein: 7g | Fat: 7g | Fiber: 2g | Vitamin A: 2%Vitamin C: 2% | Calcium: 1% | Iron: 2%


Recipe: Arman


 

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Keto Low-Carb Blueberry Pancakes

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1 Comments

  1. OMG WORST PANCAKES EVER. Hard to cook, one side looks fine but when you flip them the other side is full of holes. Totally disintegrate when being served. Broke into such tiny pieces that they were difficult to keep on the fork. When butter and syrup were added to the top they went mushy and tasted like baby pablum. Most of them went in the bin. Will not make these again.

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