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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 2 Tablespoons Coconut Flour
- 1/2 teaspoons Baking Powder
- 3 Eggs
- 2 Tablespoons Butter, Melted
- 1 pinch Salt
- 1/2 Tablespoons Pyre Sweetner Or Swerve
- 20 Blueberries
Method
- Mix coconut flour and baking powder in a large bowl. Add eggs and mix. Finally, mix in butter, salt, and sweetener. Set aside.
- Place a large nonstick skillet over medium heat and spray with cooking spray. Using an ice cream scoop or a 1/4 cup measuring cup, scoop batter into the skillet. Drop 5 blueberries onto each pancake. Continue to cook until pancakes are ready to flip. They are ready when the edges firm up and are no longer glossy.
- Cook for about 30 seconds more after flipping.
- Serve with butter and homemade sugar-free syrup if desired.
- For 2 pancakes: 253 calories, 19.7g fat, 8g carbs, 3.1g fiber, 10.7g protein
