Ingredients:
1/2 cup almond flour
2 tablespoons coconut flour
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
2 tablespoons Lakanto Classic Monkfruit Sweetener (or other granulated sweetener)
3 large organic eggs
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup fresh blueberries
Method:
Add all of the ingredients, except for the blueberries, to a blender container. Blend on high speed until a well blended smooth batter is created. Pour the batter into a bowl and set aside for 10 minutes.
Lightly grease a non-stick skillet. (I use coconut oil spray) Heat over a low-medium heat. Pour 1/4 batter into the pan. Sprinkle a few blueberries over the batter. Cover the pan for 3 minutes. After the 3 minutes, when the edges are set and slightly golden, flip the pancake and cook for 30 to 60 seconds. Repeat with the remaining batter and berries. Serve immediately, or cool completely before refrigerating or freezing. Makes eight 4 inch pancakes.
Notes:
These pancakes are so simple to make and quite tasty!
They can be frozen for up to 2 months. Reheat in a toaster oven or quickly in a skillet.
Nutritional info per pancake: 108.4 calories ~ 9 grams fat ~
2.5 grams net carbs ~ 2.1 grams protein
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