In a quaint cottage nestled among the rolling hills of a countryside blooming with wildflowers, there lived a baker named Sophie. Known for her innovative recipes that bridged the gap between indulgence and health, Sophie had recently embarked on a ketogenic lifestyle. Her mornings were incomplete without pancakes, a comfort food that reminded her of sunny days and laughter. Determined not to forsake her beloved breakfast, Sophie set out to create Completely Keto Pancakes that would not only satisfy her cravings but also align with her dietary choices.
After experimenting with various ingredients, Sophie crafted the perfect recipe using blanched almond flour for a fluffy texture, heavy whipping cream for richness, and Swerve Granular for a hint of sweetness without the carbs. To these, she added fresh blueberries, picked from the bushes that hugged her cottage, infusing each pancake with bursts of tangy sweetness. A drizzle of Lakanto syrup and a sprinkle of fine pink Himalayan salt brought everything together, creating a dish that was a true celebration of keto-friendly decadence.
Sophie’s Completely Keto Pancakes with Fresh Blueberries quickly became a morning ritual, a testament to her belief that with a little creativity, even the most restrictive diets could embrace the joy of eating. Her pancakes were more than just a meal; they were a reminder of the simple pleasures in life, shared with friends and family over a table filled with love, laughter, and delicious food that nourished both body and soul.
Completely Keto Pancakes With Fresh Blueberries
- 4 Large eggs
- 1/4 Cup Blueberries
- 4 Tsp Swerve Granular
- 6 Oz blanched almond flour
- 4 Oz heavy whipping cream
- 1/8 Tsp Fine Pink Himalayan Salt
- 1/4 Tsp Vanilla extract
- 1/2 Tsp baking powder
- 2 Tbs butter for the pan
- 1/2 pint fresh blueberries
- 1/4 cup Lakanto Syrup (drizzled )
- Mash blueberries in a small bowl using a spatula
- In a separate small bowl beat the egg whites until peaks begin to form and set aside
- In a medium sized bowl mix all other ingredients with the egg yolks
- Combine blueberries, egg whites and pancake mixture & mix together by folding gently
- Heat skillet with butter
- Pour in batter according to the size pancake you would like
- Allow to cook on the first side until it looks golden on the bottom and then flip over and do the same
- Serve with Lakanto syrup and a handful of fresh blueberries on top
This pancake recipe calls for 4 servings by making either 1 regular pancake or a few small appetizer size pancakes which is easier to make in the pan when pouring the batter
