April 27th, 2024
Recipes
Low Carb Blueberry Pancakes
Valentina P
- Difficulty
•
- Time 15"
Extra fluffy pancakes bursting with blueberries! Made with almond flour, coconut flour, sour cream, and eggs. Low-carb and paleo option.
How To MakeDiet Type: Plant-based
Shopping List
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 5 eggs
- 33333333/100000000 cup non-dairy sour cream or yogurt (we use Kite Hill)
- 1/4 cup non-dairy milk
- 2 tablespoons granulated sweetener of choice
- 1 teaspoon baking powder
- 1 heaping cup fresh blueberries
- vegan butter or coconut oil, for frying
Instructions
- Step 1: Stir together the almond flour, coconut flour, sugar, and baking powder.
- Step 2: In a separate bowl, whisk together the eggs, sour cream, and milk. Add the wet to the dry ingredients and stir just until no lumps remain without over-mixing the batter.
- Step 3: Let the batter sit for 5 minutes. It will be thick.
- Step 4: Heat a nonstick pan over medium heat. Melt a dab of butter or coconut oil in the pan and swirl to coat the pan.
- Step 5: Pour about 1/3 cup of batter into the pan and spread it flat-ish with a spoon (the batter will be quite thick). Sprinkle some blueberries on top. Cook until the edges start to firm up. Flip and cook for another 1 to 2 minutes until the pancakes are super fluffy and cooked through. Note: These pancakes won't get bubbles on them as they cook, so it's important to keep an eye on them to prevent burning.
- Serve: Enjoy with your favorite toppings!
Recipe Notes
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What you should eat next
Low Carb Blueberry Pancakes
PT15M 1 cup blanched almond flour 1/4 cup coconut flour 5 eggs 33333333/100000000 cup non-dairy sour cream or yogurt (we use Kite Hill) 1/4 cup non-dairy milk 2 tablespoons granulated sweetener of choice 1 teaspoon baking powder 1 heaping cup fresh blueberries vegan butter or coconut oil, for frying Gluten Free Paleo Low-Carb 8 Servings
Ingredients:
