Keto Almond Flour Pancakes with Blueberries

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Keto Almond Flour Pancakes with Blueberries Recipe

Keto Almond Flour Pancakes with Blueberries are a tasty and low-carb breakfast option. These fluffy, filling pancakes are made with almond flour and coconut flour and are high in healthy fats. Add fresh blueberries for a burst of sweetness and antioxidants.

Ingredients

• 1 cup almond flour
• 1/4 cup blueberries
• Three large eggs
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup almond milk
• 2 tbsp coconut flour
• 2 tablespoons melted butter

Time Needed

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Instructions

• In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt.
• Whisk in the eggs, almond milk, and melted butter until well combined.
• Melt butter in a nonstick skillet over medium heat.
• When the skillet is hot, add 1/4 cup of the batter.
• Cook the blueberries on top of the pancake until the edges begin to dry and the bottom is golden brown.
• Cook until the other side of the pancake is golden brown.
• Repeat with the rest of the batter.
• Serve immediately with your preferred keto-friendly syrup or topping.

Keto Accessories

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