Cooking Keto with Kristie

Low Carb Blueberry Pancakes

Simply Perfect Low Carb Blueberry Pancakes

6 ounces heavy cream
2 tablespoons apple cider vinegar
½ cup almond flour
½ cup minus 2 tablespoons oat fiber
1/3 cup Whey protein isolate, vanilla or unflavored
¼ tsp salt
½ tsp baking powder
½ tsp baking soda
½ tsp glucomannan (or xanthan gum)
1/3 cup granulated sweetener (Sukrin :1 is what I used)
4 drops liquid sweetener (stevia or pure sucralose)
3 eggs, beaten
2 tablespoons melted butter
1/2 tsp Blueberry extract
1 tsp Vanilla extract
½ cup of fresh blueberries
Ghee or coconut oil for frying pancakes

Mix apple cider vinegar into the heavy cream and set aside. Mix dry ingredients and blend well. Add eggs, melted butter, heavy cream and vinegar mixture, and extracts. Blend gently without overmixing. Heat skillet to medium heat. Add some ghee to the pan. Ladle or scoop batter into the skillet. Keep pancakes no larger than 3 to 4 inches in diameter in order to easily flip them. This recipe made 16 pancakes that my family devoured. Not counting the erythritol or the insoluble oat fiber, these pancakes are roughly 1 carb each.

Don’t want the blueberries? That’s OK we also have a recipe for regular pancakes on the site.

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