Keto Almond Flour Pancakes with Blueberry Compote
Fluffy almond flour pancakes topped with a warm blueberry compote, perfect for a keto brunch.
In a bowl, whisk together 100g almond flour, 1 egg, 120ml almond milk, 1 tsp baking powder, a pinch of salt, and 1 tsp stevia (optional). Gently fold in 50g blueberries. Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Spoon small rounds of batter and cook until bubbles form on the surface; flip and cook until golden brown. Meanwhile, in a small saucepan, simmer additional blueberries with 1 tbsp lemon juice until slightly thickened to form a compote. Serve the pancakes warm, drizzled with the blueberry compote.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Stevia - 1 tsp
- Almond Milk - 120 ml
- Lemon Juice - 1 tbsp
- Almond Flour - 100 grams
- Blueberries - 50 grams
- Eggs - 1 piece
- Olive Oil - 1 tbsp
- Baking Powder - 1 tsp
Direcciones
Paso 1
Whisk together almond flour, egg, almond milk, baking powder, salt, and stevia.
Paso 2
Fold in blueberries.
Paso 3
Heat olive oil in a skillet over medium heat.
Paso 4
Spoon batter to form pancakes; cook 2-3 minutes per side until golden.
Paso 5
Simmer extra blueberries with lemon juice to make a compote.
Paso 6
Serve pancakes warm with compote drizzled on top.
Notas del cocinero
Adjust the sweetener and lemon juice to taste.