Ingredients
Wet Ingredients
- 2 large eggs
- 3 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- Butter or coconut oil to grease the pan
- 2 tbsp Keto maple syrup, optional
Dry Ingredients
- 2/3 cup almond flour
- 1 tsp Erythritol
- 1 tsp baking powder
Fruit
- 1/4 cup fresh blueberries
Instructions
- Whisk Wet Ingredients: In a medium bowl, combine the 2 large eggs and 3 tablespoons of unsweetened almond milk. Whisk vigorously for 2 minutes until the mixture is well blended and slightly frothy.
- Combine Dry Ingredients: Add 2/3 cup almond flour, 1 teaspoon Erythritol, 1 teaspoon baking powder, and 1 teaspoon vanilla extract to the egg mixture. Stir thoroughly until all ingredients are well combined into a smooth batter.
- Fold in Blueberries: Gently fold 1/4 cup fresh blueberries into the pancake batter. Allow the batter to rest for 5 minutes to let the baking powder activate and the flavors meld.
- Heat and Grease Skillet: Place a skillet over medium heat and lightly grease it with butter or coconut oil to prevent sticking and add flavor.
- Cook Pancakes: Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute until golden brown and cooked through.
- Repeat and Serve: Repeat the cooking process with the remaining batter. Serve the pancakes immediately, topped with additional fresh blueberries and optional keto maple syrup.
Notes
- Letting the batter rest allows the almond flour to absorb the liquids and results in fluffier pancakes.
- Use fresh blueberries to avoid added sugars; frozen can be used but thaw and drain excess moisture first.
- Cooking on medium heat prevents burning and ensures even cooking throughout.
- For a dairy-free version, use coconut oil to grease the pan and avoid butter.
- Each pancake has approximately 3 net carbs, making it keto-friendly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Carb
