This deep dish keto blueberry pancake will be your new year's favorite healthy breakfast! Made easily and full of juicy blueberries. Oregon Blueberry Growers sponsored this post.
Ingredient
– ½ cup almond flour– ⅓ cup unflavored whey protein powder– 1 tablespoon coconut flour– 1 teaspoon baking powder– ¼ teaspoon salt– 3 large eggs – ⅓ cup heavy whipping cream– ⅓ cup Swerve Sweetener– ½ teaspoon vanilla extract– 2 tablespoon butter– ¾ cup frozen Oregon blueberrie
Direction
1
Heat the oven to 400F. Mix almond flour, protein powder, coconut flour, baking powder, and salt in a medium bowl.
2
Blend eggs, cream, sweetener, and vanilla in a blender or food processor. Blend dry ingredients until smooth.
3
Put butter in a 10-inch oven-proof skillet to melt in the last few minutes of preheating.
4
After removing the pan from the oven, pour the batter into the center. Put ½ cup of blueberries on top.
5
Return the skillet to the oven for 15–20 minutes until lightly puffed and golden brown. Remove and add remaining blueberries.
6
Serve after 10 minutes of cooling. Sprinkle powdered sweetener or your favourite sugar-free syrup on top.