Heavenly Blueberry Pancakes Recipe

Macros per serving: 132 Calories, 7g Fat, 7g Protein, 4.1g Carbohydrates, 2g Fiber

Ingredients: (makes 3 servings)

1/2 cup almond flour
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp baking powder
1-2 tbsp granulated sweetener of choice
3 large eggs
1/4 cup milk of choice
1/4 cup blueberries Fresh or thawed, frozen ones

Directions:

1. Combine all ingredients, minus the blueberries, in a blender and mix at high speed until they form a thick batter.

2. Pour the batter in a large mixing bowl and fold-in the blueberries. Let the batter rest for 5-10 minutes, allowing it to thicken. If you find that the batter is too thick, add a little milk of your choice until you reach your desired consistency.

3. Heat a large, non-stick pan over low-medium heat, making sure that the pan is greased to prevent the batter from sticking to the bottom. Once the pan is hot, pour ¼ cup portions of the batter onto the pan and cover to allow the top of the batter to start cooking. Check pancakes after 2 minutes to see if edges start turning golden and form tiny bubbles, signaling that it is ready to flip over. Repeat procedure until batter is used up.

4. Serve pancakes hot, or, cool completely before refrigerating or freezing for use some other time.