Keto Blueberry Coconut Pancakes
Fluffy, low-carb pancakes made with coconut flour, eggs, and coconut milk, studded with fresh blueberries and lightly sweetened with monk fruit.
In a bowl, whisk together 30 grams of coconut flour, 2 eggs, 100 ml of coconut milk, 1 tablespoon of monk fruit sweetener, and 0.5 teaspoon of baking powder until smooth. Gently fold in 50 grams of fresh blueberries. Heat a non-stick pan over medium heat, pour small portions of the batter, and cook until bubbles form on the surface. Flip and cook until golden brown. Serve warm.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Monk Fruit Sweetener - 1 tbsp
- Blueberries - 50 grams
- Eggs - 2 pieces
- Coconut Flour - 30 grams
- Baking Powder - 0.5 tsp
- Coconut Milk - 100 ml
Direcciones
Paso 1
In a bowl, combine coconut flour, eggs, coconut milk, monk fruit sweetener, and baking powder; whisk until smooth.
Paso 2
Fold in the blueberries gently.
Paso 3
Heat a non-stick pan over medium heat and pour in small amounts of the batter.
Paso 4
Cook until bubbles form, then flip and cook until golden.
Paso 5
Serve warm with your favorite keto topping if desired.
Notas del cocinero
For extra flavor, serve with a pat of butter or a drizzle of sugar-free syrup.