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

⅓ 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