Ingredients (makes ~8 pancakes)
1 cup almond flour
2 tbsp coconut flour
2 tbsp erythritol or monk fruit sweetener
1 tsp baking powder
Pinch of salt
3 large eggs
½ cup unsweetened almond milk (or coconut milk)
2 tbsp melted butter (or coconut oil)
1 tsp vanilla extract
½ cup fresh or frozen blueberries
Instructions
Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt.
Mix wet ingredients: In another bowl, beat eggs, then add almond milk, melted butter, and vanilla.
Combine: Stir wet mixture into dry until smooth and thick (let batter rest 5 minutes to thicken).
Cook pancakes: Heat a non-stick skillet with a little butter. Scoop ~¼ cup batter for each pancake, gently spreading into a round or square. Drop blueberries on top before flipping.
Flip carefully: Cook 2–3 minutes per side until golden brown and fluffy.
Serve: Stack with butter, keto syrup, or extra blueberries.
Macros (per pancake, ~8 total):Calories: ~110
Net Carbs: ~3g
Protein: ~5g
Fat: ~9g
Chef & Food Blogger at menuatthetable.com
Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.
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