Ingredients
Scale
Almond Flour 1 cup
Eggs 2 large
Unsweetened Almond Milk 1/2 cup
Erythritol 1/4 cup
Baking Powder 1 teaspoon
Cinnamon 1/2 teaspoon
Butter 2 tablespoons (unsalted)
Fresh Blueberries 1 cup
Lemon Juice 1 tablespoon
Instructions
Preheat oven to 375°F (190°C)
In a bowl, whisk eggs, almond milk, erythritol, baking powder, and cinnamon
Fold in almond flour until smooth
Heat butter in a skillet, pour 1/4 cup batter per pancake
Cook 2-3 minutes per side until golden
Meanwhile, cook blueberries with lemon juice in a saucepan 5-7 minutes until softened
Spoon sauce over pancakes and serve warm
Notes
For coconut flour alternative: Use 1/3 cup and add 1-2 tablespoons more milk
Vanilla extract can enhance flavor
Refrigerate leftovers for 3 days
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast & Snacks
- Method: Pancake
- Cuisine: American
- Diet: Low-carb, Gluten-free, Vegetarian
Nutrition
- Serving Size: 1 serving (1/4 batch)
- Calories: 220
- Sugar: 4g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg