One of my favorite Sweat Nation clients has gone keto! In other words, she's cutting her carbs down real low. She wants to fit in some cool articles of clothing and is trying to get there quickly, So I told her I'd help keep her on track.
She asked me "Flip? what can I do for a little something sweet just to get the feeling?" With that I give you Keto blueberry Pancakes.
Who doesn't want light, fluffy pancakes? Meet this Sweat Nation keto blueberry pancake recipe, "you're welcome, don't mention it." These almond flour pancakes keep you feeling like breakfast is still the king meal of the day. These are low carb, gluten-free, and over-the-top tasty.
These remind me of sweet cream pancakes that most of us know and love so much, but when you want to optimize health, performance and mental health it's best to keep things lower on carbs and gluten consistently.
The trick to making these pancakes light and fluffy is egg whites! You’ll start by separating the eggs; the yolks will be mixed with the dry ingredients, the whites will be beaten to soft peaks in their own bowl. The egg whites are slowly incorporated into the pancake batter by folding the ingredients together with a spatula. You’ll notice that the batter doesn’t look like your typical thick pancake batter. It’s airy and light, just like the beaten egg whites. This is the secret to fluffy pancakes! We throw in a few blueberries to give it some antioxidant power.
Give this recipe a try and let us know what you think of your healthier pancake experience.
Here's What You Need...
2 eggs large, separated
2 oz grass fed or coconut heavy whipping cream
2 tsp blueberries
pinch sea salt
2 oz almond flour finely ground
1/2 tsp cinnamon
1/4 tsp baking powder gluten free
1 tsp unsalted butter
In a large mixing bowl, combine the egg yolks, whipping cream, blueberries, cinnamon and salt until the mixture is smooth.
In a small mixing bowl, combine almond flour with baking powder; whisk it into the creamy egg mixture until uniform in appearance.
Using an electric mixer, beat the egg whites in a separate bowl until soft peaks form.
Fold the egg whites into the batter.
Melt butter in a large non-stick frying pan over medium heat, then wipe with a paper towel to evenly distribute the butter for cooking.
Spoon in the batter to make your pancakes; use about 2 tablespoons (30ml) per pancake. Cook for 3 minutes, or until lightly browned, and then gently flip each pancake and cook for an additional 2 minutes on the other side. Take care not to agitate the pancake before it's ready to flip or disaster will ensue.