These keto pancakes with berries are soft, fluffy and so easy to make perfect for your next low carb breakfast or brunch. They are made with almond flour and are completely grain-free, sugar-free, gluten-free, and paleo-friendly.
Mix all ingredients (except berries) together in a blender.
Let batter sit for about 15 minutes.
Place a large non-stick skillet over medium heat (about 325-350 degrees F) and spray with cooking spray. Using an ice cream scoop or a 1/4 cup measuring cup to scoop the batter into the skillet.
Drop berries onto each pancake. Continue to cook until the pancakes are ready to flip. They are ready when the edges firm up and are no longer glossy. Cook for about 30 seconds more after flipping.
Per Serving (1 pancake): Calories 71; Total Fat 5.6g; Sodium 133mg; Potassium 12mg; Total Carbohydrates 2.1g; Dietary Fiber 1g; Sugars 0.3g; Protein 2.9g; Net Carbs 1.1g;[bs_icon name="glyphicon glyphicon-heart"] Tip: Berries out of season? Use frozen or swap out Lily’s sugar-free chocolate chips. When blueberries are plentiful in the summer, freeze them in small baggies to add to muffins and pancakes in the winter. No need to thaw them.