It’s been said that the most important meal of the day is breakfast. Mainly because after not eating for several hours, a good breakfast gets your metabolism going to give you energy to start the day. If you’re tired of the traditional eggs and bacon or ham, a great pancake breakfast will give you great variety to breakfast. I’ve got a great blueberry coconut pancake recipe that’s keto friendly.
3 large eggs, whisked
1 cup full-fat coconut milk
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 cup almond flour
1/2 cup ground flaxseed
1 tsp baking powder
1/4 tsp salt
Powered stevia or splenda to taste
1/3 cup fresh blueberries
In a blender or medium bowl mix the eggs, coconut milk, almond milk and vanilla together. Blend until smooth.
In another mixing bowl, whisk together the remaining dry ingredients except for the blueberries. Add the dry ingredients to the liquid mixture and blend until smooth.
Preheat a nonstick skillet over medium-high heat. Spoon the batter in the skillet and sprinkle about 4-5 over each pancake.
Cook the pancakes until browned underneath. Flip the pancakes carefully over to cook on the other side. The almond flour can make the pancakes fall apart while flipping. Continue the process until you used all the batter and the blueberries and put them on a a plate.
Nutritional Information: 320 Calories per serving. Serves 4, 26g Fat, 10g protein, 5.5g net carbs. Enjoy.