Description
Deliciously fluffy pancake recipe made with blueberries and coconut, perfect for a keto diet.
Ingredients
Scale
- 1 cup almond flour
- ¼ cup unsweetened shredded coconut
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ½ cup unsweetened almond milk
- ½ cup fresh blueberries
- 2 tablespoons coconut oil, melted
Instructions
- In a mixing bowl, combine almond flour, shredded coconut, and baking powder.
- In another bowl, whisk the eggs, vanilla extract, and almond milk together.
- Combine the wet and dry ingredients.
- Fold in blueberries gently to avoid breaking them.
- Heat a skillet over medium heat and add melted coconut oil.
- Pour ¼ cup of the batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with additional blueberries or syrup if desired.
Notes
- For extra flavor, add a pinch of cinnamon to the batter.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg