Preparation time: 10 minutes
Cooking time: 5–10 minutes
Serving: 4
Ingredients:
• 1 cup almond flour
• 4 large eggs
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ cup sugar substitute
• ½ teaspoon baking soda
• 1 teaspoon cream of tartar
• ¼ cup full-fat, plain yogurt
• ½ cup fresh blueberries
• Additional coconut oil to grease the pan
Directions:
1. Whisk the eggs until frothy. Mix together the almond flour, sugar substitute, baking soda, and cream of tartar until well combined.
2. Stir the vanilla extract and the melted coconut oil into the eggs. Add the dry ingredients to the wet and mix well. Drizzle with water if the mixture seems too thick (it should be a bit thicker than regular pancake batter).
3. Grease a large skillet with about a teaspoon of coconut oil and spoon or ladle 2–3 small pancakes for every serving. Cook on medium-low for about 5 minutes until the pancake starts to firm up. Flip and cook the other side for about a minute.
4. Remove from skillet, keep it warm with foil and repeat with remaining pancake batter. Top each serving of pancakes with yogurt and berries. Serve and enjoy!
Nutrition:
9g Carbohydrates
12g Protein
33g Total Fat
368 Calories
