Antoinette's Vegan Blueberry Pancakes (Keto Friendly)


Servings 5 pancakes


Ingredients


  • 4 Chia Egg or Flaxseed Egg (See notes on how to make)

  • ⅓ unsweetened Almond Milk or cup full-fat coconut milk

  • 2 Tbsp. melted vegan butter or coconut oil, melted (Also need to use for cooking)

  • 1 Tbsp. monk fruit sweetener or coconut sugar)

  • ⅓ cup coconut flour

  • ½ tsp baking powder

  • ¼ tsp sea salt

  • 1/2 tsp cinnamon (optional)


Optional

Any fruit of your choice.

½ banana, sliced

cup blueberries



Notes:

Flaxseed Egg. 1 egg= 1 Tbsp. ground flaxseed+ 3 Tbsp. water

Chia Egg. 1 egg= 1 Tbsp. chia seeds+ 3 Tbsp. water

Applesauce. 1 egg= ¼ cup applesauce


Let the flaxseed egg or chia egg stand for 10-15 minutes to thicken then add to pancake mix.



Directions


  1. In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon, and sea salt.

  2. Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.

  3. Divide the pancakes onto plates and top with almond butter and almonds.


Enjoy!


Your Clean Eating Nutritionist

Antoinette Ouattara, MPH,MS


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