These sugar free, gluten free, keto-friendly pancakes are perfect for a healthy weekend breakfast. Drizzle with our Blueberry Sugar Free Maple Flavoured Syrup and enjoy 100% guilt free!

Prep:
10 min
Cook:
10 min
Serves:
Makes 8 pancakes

Ingredients

  1. 1 cup (100g) whole almond meal
  2. ¼ cup (30g) coconut flour
  3. ½ cup (125ml) milk of choice (we used almond milk)
  4. 3 large eggs
  5. 2 tsp Queen Finest Madagascar Pure Vanilla Extract
  6. 2 tsp baking powder (gluten free)
  7. Oil or butter, to grease
  8. Queen Sugar Free Blueberry Maple Flavoured Syrup, to serve
  9. Fresh blueberries, to serve

Method

  1. Step 1

    In a medium bowl whisk together almond flour, coconut flour, eggs, almond milk, vanilla extract, baking powder.

  2. Step 2

    Spoon 1/4 cup of batter onto greased non-stick pan over a low-medium heat. Pancake will be ready to flip once bubble appear and do not close in on themselves.

  3. Step 3

    Top with blueberries and a drizzle of Sugar Free Blueberry Maple Flavoured Syrup to serve.

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