Description
Fluffy Blueberry Coconut Keto Pancakes for a Delicious Breakfast!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- Butter or coconut oil for cooking
Instructions
- In a large mixing bowl, combine the almond flour, shredded coconut, salt, and baking powder. Mix well to ensure even distribution of dry ingredients.
- In a separate bowl, whisk together the eggs, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil.
- Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
- Flip the pancakes and cook for an additional 2-3 minutes until golden brown.
- Remove from the skillet and keep warm while you repeat with the remaining batter.
Notes
- For added flavor, try mixing in a teaspoon of cinnamon or a tablespoon of sugar-free chocolate chips.
- Serve with a dollop of whipped cream or sugar-free syrup for a delicious topping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg