These mini keto coconut flour pancakes are not only delicious but also low in carbs, making them a perfect breakfast or snack option for those following a ketogenic lifestyle. The addition of blueberries adds a burst of flavor and antioxidants.
Ingredients:
- 3 tbsp coconut flour
- 2 large eggs
- 2 tbsp unsweetened almond milk
- 1 tbsp erythritol or preferred keto-friendly sweetener
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- 1/4 cup blueberries fresh or frozen
- Coconut oil or butter for cooking
Instructions:
Coconut flour, eggs, almond milk, erythritol, baking powder, and vanilla extract should all be mixed together in a bowl until a smooth batter forms
Add the blueberries to the batter slowly
For a nonstick skillet or griddle, heat it over medium heat and add a little butter or coconut oil to coat it
Make little pancakes by dropping dollops of batter onto the pan
Cook for two to three minutes, or until bubbles appear on top
Flip and cook for one to two more minutes, or until golden brown and fully cooked
Do again with the rest of the batter
Serve warm with extra blueberries, keto-friendly syrup, or whipped cream if you like
Enjoy your tasty blueberry keto pancakes made with coconut flour
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