Ingredients
- 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
Instructions
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Mash blueberries in a small bowl using a spatula
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In a separate small bowl beat the egg whites until peaks begin to form and set aside
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In a medium sized bowl mix all other ingredients with the egg yolks
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Combine blueberries, egg whites and pancake mixture & mix together by folding gently
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Heat skillet with butter
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Pour in batter according to the size pancake you would like
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Allow to cook on the first side until it looks golden on the bottom and then flip over and do the same
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Serve with Lakanto syrup and a handful of fresh blueberries on top
Recipe Notes
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
