Description
The fluffiest, most pillowy, blueberry pancakes are now keto and paleo-friendly! Made with nutrient-packed ingredients to start your day off right!
Ingredients
- 2 Eggs, Brought To Room Temperature
- ½ cups Almond Flour
- 2 Tablespoons Coconut Flour
- 1 Tablespoon Swerve (Or Sweetener Of Choice)
- ½ teaspoons Baking Powder
- ¼ teaspoons Salt
- 2 teaspoons Coconut Oil, Melted
- ½ teaspoons Vanilla Extract
- ¼ cups Almond Milk
- ¼ cups Blueberries
Preparation
Remove eggs from the fridge to let them come to room temperature. Set aside.
In a small bowl, mix almond flour, coconut flour, Swerve, baking powder and salt. Set aside.
In a medium bowl, whisk eggs until well beaten. Whisk in melted coconut oil and vanilla extract. Add dry ingredients to wet ingredients and mix until well combined. Add almond milk and mix again until no lumps remain. Stir in blueberries.
Let the batter rest for 5 minutes while you heat a nonstick pan over medium-high heat. Add a bit of butter or coconut oil to the pan. Once pan is heated, use 1/4 cup measuring cup to scoop the batter onto the pan in even pancakes.
Cook until you see the edges beginning to firm slightly, about 7 minutes. Flip and cook another 2–3 minutes until pancakes are fluffy and cooked all the way through.
Serve with more blueberries and some coconut whipped cream!
