Keto Blueberry Pancakes

Keto Blueberry Pancakes

from sweetashoney.co
5 min

These Keto Blueberry Pancakes are easy fluffy almond flour pancakes with only 2.4 grams of net carbs.

Ingredients

  • 4 large Eggs
  • 4 oz Cream Cheese
  • 1 1/3 cup Almond Flour ((5.1 oz))
  • 3 tablespoons Crystal Sweetener (or 1/4 teaspoon stevia drops )
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Baking Powder (or 1/2 teaspoon baking soda)
  • 1/2 cup Blueberries (or frozen * see note (2.8 oz))

Directions

  1. 1

    Add all the ingredients into a blender, except the blueberries.

  2. 2

    Blend on high speed until creamy and smooth. If some batter sticks to the bottom or sides of the jug, stop the blender, and use a spatula to unstick the batter on the sides/bottom. Blend again for a few more seconds.

  3. 3

    Pour the batter into a mixing bowl and stir the blueberries. Let the batter rest for 3 minutes.

  4. 4

    Heat a non-stick pancake griddle or crepe pan under medium heat. Rub the surface of the pan with a piece of absorbent paper covered with a teaspoon of coconut oil or butter

  5. 5

    Pour 2 tablespoons of batter per pancake (not more), or it won't be easy to flip them without breaking, especially if you use heavy fresh blueberries.

  6. 6

    Cook gently, about 2-3 minutes, or until you see bubbles forming on the surface and the sides start to dry. Now flip on the other side and keep cooking for a few more minutes until golden brown.

  7. 7

    Serve with sugar-free monk fruit syrup or butter.

  8. 8

    Store in the fridge for up to 3 days in an airtight container. Rewarm in a pan, microwave, or toaster.