These paleo, gluten-free blueberry pancakes are fluffy and studded with vanilla bean specks. Made with almond flour, they're also low carb.
SERVINGS 5 servings (4 mini pancakes each)
Net carbs per serving (4 mini pancakes): 4g
INGREDIENTS
1 cup Almond flour
2 tbsp Erythritol *
1 tsp Gluten-free baking powder
1/8 tsp Sea salt
1/4 cup Unsweetened almond milk
3 large Eggs
1 tsp Vanilla extract
1 medium Vanilla bean (seeds scraped)
1/2 cup Blueberries
INSTRUCTIONS
Whisk all ingredients, except blueberries, together in a bowl until smooth. Fold in the blueberries.
Preheat an oiled pan on the stove at medium-low heat. Drop tablespoons of the batter onto the hot pan (or 1/4 cup at a time if you prefer larger pancakes). Cover and cook about 1.5-2 minutes, until bubbles start to form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the rest of the batter.
NOTES
Nutrition Facts
Amount Per Serving
Calories 185 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 3g
Protein 9g 18%
Vitamin A 4%
Vitamin C 2%
Calcium 9%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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