Low-carb blueberry pancakes
These low-carb blueberry pancakes are so easy to whip up that you can sit back and relax, this delicious brunch will basically take care of itself. Serve with whipped cream and enjoy with the whole family!
USMetric
servingservings
Ingredients
- 6 6 eggeggs
- 4 oz. 110 g cream cheese
- 3 oz. 75 g melted butter
- 2⁄3 cup 150 ml (75 g) almond flour
- 2⁄3 cup 150 ml (75 g) oat fiber
- 2 tsp 2 tsp (10 g) baking powder
- ½ ½ lemon, the zest
- 1 pinch 1 pinch salt (optional)
- 3 oz. 75 g fresh blueberries
Instructions
- In a bowl, whisk together eggs, cream cheese and melted butter.
- Mix the rest of the ingredients separately, except blueberries, and then pour into the egg mixture. Combine well until you get a smooth batter. Let rest for a few minutes.
- Fry the pancakes over medium heat in a small nonstick pan or cast-iron pan. Use around ⅓ cup (0.75 dl) batter per pancake.
- Fry for a few minutes and gently add some blueberries, without pressing them down too hard. Flip and fry for a few more minutes.
- Serve with whipped cream or browned butter.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
Psyllium will act completely differently in baked goods. You can try using 1/2 the amount of coconut flour, but it will affect texture and carb count.
--Kristin
You can try using 1/2 the amount of coconut flour, but it will affect texture and carb count.
--Kristin
Oat bran and oat fiber are completely different. Oat fiber is the pulverized outer hull, it's not part of the grain itself at all. It's 100% completely insoluble. Since it's not digested it will not affect blood sugar.
--Kristin
Cassava flour is extremely high carb. For baking some people see good results using sesame seed flour in place of almond flour. A 1:1 ratio should work!
--Kristin