Servings: 4-6

Blueberry Pancakes (Almond)

Ingredients:

• 1 cup almond flour

• ½ tablespoon avocado oil 

• 3 eggs room temp 

• 1 tablespoon vanilla extract

• ½ teaspoon baking powder

• 2 tablespoon sweetener 

• pinch of salt

• ¼ cup of fresh blueberries 

• 4 tablespoon butter, melted

• 2 to 4 tablespoons almond milk

Blueberry Pancakes (Coconut)

Ingredients:

• ½ cup coconut flour

• 2 teaspoon baking powder

• 4 eggs

• ¼ cups of blueberries 

• ½ cup almond milk

• 3 Tablespoon sweetener 

• 1 tablespoon vanilla

• 3 tablespoon of butter

Directions:

1. Mix wet to dry ingredients in a bowl.

2. Let batter rest 5 minutes before cooking.

3. Set a griddle (or nonstick skillet) to MED LOW heat.

4.  Use a measuring cup or ice cream scoop. 

5. Cook on each side for 2 to 3 minutes or until golden brown 

6. Can cover with top to help steam coconut pancakes. 

7. Serve and enjoy with your favorite sugar free syrup!

Nutrition:

Nutrition per serving (Almond):

• 3g Net Carbs 

• 3g Fiber

• 6g Total Carbs 

• 12g Protein

• 32g Fat 

• 364 Calories

Nutrition per serving (Coconut):

• 4g Total

• 5g Fiber 

• 9g Total Carbs 

• 8g Protein 

• 16g Fat 

• 215 Calories

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