Description
Delicious and easy Keto Scrambled Blueberry Pancakes recipe perfect for a low-carb diet.
Ingredients
Scale
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 2 tablespoons erythritol or your preferred keto sweetener
- 2 tablespoons butter or coconut oil for cooking
Instructions
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and erythritol until well blended.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and add the butter or coconut oil.
- Once melted, pour in the pancake batter, using a spatula to scramble the mixture gently as it cooks.
- Cook for about 3-4 minutes, or until the pancakes are golden brown, flipping occasionally to ensure even cooking.
- Remove from heat and serve warm. You can top with additional blueberries or a dollop of whipped cream if desired.
Notes
- For added flavor, consider mixing in a teaspoon of cinnamon or a tablespoon of chopped nuts into the batter.
- You can also substitute the blueberries with raspberries or chopped strawberries for a different berry flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg