Low Carb Pancakes with Blueberry Compote

Low Carb Pancakes with Blueberry Compote

Made With


Step 1
For the Pancakes:
Step 2
In a large bowl, whisk together the wet ingredients.
Step 3
In a separate bowl, combine the dry ingredients and mix until evenly combined.
Step 4
Add the dry ingredients to the wet mixture and whisk until smooth.
Step 5
Grease a large saucepan and place on medium heat. Wait until the pan is hot before spooning the pancake mixture in 2-3 tbsp serving sizes. The pancakes expand, so do not overcrowd the pan! Cook for 3-4 minutes per side or until golden brown.
Step 6
For the Berry Compote:
Step 7
While that mixture sits, place all sauce ingredients in a small saucepan and bring to a boil and then simmer for five minutes. Remove from heat and set aside.
Step 8
Step 9
Stack the pancakes, drizzle with berry compote, dark chocolate and coconut whipped
For the Pancakes:
4 eggs
6 tablespoons melted butter
6 tablespoons heavy cream
1 teaspoon vanilla extract
6 tbsp almond milk
½ cup coconut flour
5 tablespoons almond flour
1 scoop Love Good Fats Vanilla Shake Mix
Pinch of sea salt
1½ teaspoons gluten-free baking powder
1 teaspoon ground cinnamon
Optional: 2 teaspoons Stevia
Butter or coconut oil to grease the pan
For the Sauce:
2 cups fresh blueberries
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1 tbsp chia seeds
Pinch of nutmeg

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