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Low Carb Blueberry Pancakes
These pancakes are just like the real deal! Studded with sweet and tart blueberries, these pancakes will be a winner.
How to Make It
Step 1
Combine the dry ingredients together with a whisk.
Step 2
Add in the liquid ingredients and whisk until smooth.
Step 3
Heat a large nonstick skillet over medium-high heat. Spray it with nonstick cooking spray.
Step 4
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.
Step 5
Carefully flip the pancake and cook for another minute. Repeat with the remaining batter.
Step 6
You should yield 8-9 pancakes (approximately 2 pancakes per person).
Ingredients
- Coconut Flour – ¼ cup
- Almond Flour – 1 cup
- Baking Soda – ½ teaspoon
- The Ultimate Icing Sugar Replacement by Swerve – 2 tablespoon
- Coarse Kosher Salt by Morton – ⅛ tsp
- Raw Egg – 3 large
- Sour Cream – ¼ cup
- Original Coconut Milk Unsweetened By Silk – ½ cup
- Vanilla Extract – 1 teaspoon
- Blueberries – ½ cup
