The fluffiest, fluffiest blueberry pancakes are now keto and paleo! Made with nutrient-dense ingredients to start your day off right!
- 2 Eggs, brought to room temperature
- ½ cups Almond powder
- 2 tablespoons Coconut Flour
- 1 tbsp Swerve (or sweetener of choice)
- ½ teaspoon baking powder
- ¼ teaspoons Salt
- 2 teaspoons Coconut oil, melted
- ½ teaspoon Vanilla extract
- ¼ cups Almond milk
- ¼ cups blueberries
Take the eggs out of the fridge to let them come to room temperature. Put aside.
In a small bowl, combine the almond flour, coconut flour, Swerve, baking powder and salt. Put aside.
In a medium bowl, whisk eggs until well beaten. Stir in melted coconut oil and vanilla extract. Add the dry ingredients to the wet ingredients and mix until well combined. Add the almond milk and mix again until no lumps remain. Stir in blueberries.
Let the batter rest for 5 minutes while you heat a nonstick skillet over medium-high heat. Add a little butter or coconut oil to the pan. Once the pan is heated, use a 1/4 cup measuring cup to pour the batter over the pan in even pancakes.
Cook until you see the edges begin to firm up slightly, about 7 minutes. Flip and cook another 2 to 3 minutes until the pancakes are soft and cooked through.
Serve with more blueberries and coconut whipped cream!