Blueberry Pancakes - Keto, Low Carb & Gluten Free
Light and fluffy pancakes with fresh sweet blueberries serve with a pat of butter on top!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, swerve, vanilla and the heavy cream. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
In a separate bowl, mix the almond flour, oat fiber, baking powder and salt. Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter. Place 4-5 blueberries on top of each pancake, gently pressing them into the batter.
Cook them on low heat with a lid on for a few minutes on each side, this is key! Once you start them start to puff up, tiny bubbles will form and the bottoms will start browning, it's time to flip them! Serve and enjoy!
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
Calories: 228kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Fiber: 2g | Sugar: 3g