1/4cupavocado oilor any neutral tasting oil that is liquid at room temperature
4oz.approximately 1 cup fresh blueberries
4teaspoonsmonk fruit sweetener
pinchof kosher salt
1/2teaspoonpure vanilla extract
To Serve [optional]:
ketogenic maple syrup
4sprigs of fresh mint
In a bowl mix all dry ingredients together, in a separate bowl mix all wet ingredients together minus blueberries and ghee. Mix the wet into the dry until smooth and fold in blueberries, let sit for 5 minutes.
While the batter is sitting, in a bowl add all ingredients for whipped cream and using a hand mixer or a stand mixer fitted with a whisk attachment, whip until stiff peaks form about 3-4 minutes. Cover tightly and place in fridge until pancakes are finished.
Heat a large non-stick skillet over medium-low heat with 1 tablespoon of ghee. Drop batter in hot skillet and form into a circle. Cover with top and cook for 2 minutes on each site. Repeat process with the rest of batter until finished.
To serve 2 pancakes with a dollop of whipped cream and a sprig of mint – ketogenic syrup optional.
This recipe has been adapted from wholesomeyum.comFor your pancake batter, you can use any milk of your choice.As the batter sits it may become too thick, if so, add 1 tablespoon of milk at a time to avoid over pouring.Pre-chill your hand-mixer beaters/whisk and bowl in the refrigerator before you make your whipped cream.Ingredient measurements for whipped cream have been reduced to match the serving size of the pancake recipe (2 tablespoons per serving). This recipe can easily be doubled or tripled. If you can scale the recipe, refrigerate in an airtight container for up to 48 hours.Calories 437, Total Carbs 12g, Net Carbs 7g, Fiber 5g, Sugar 3g, Protein 10g, Fat 39g
Serving: 2g | Calories: 437kcal | Fat: 39g
*Nutrition information is a rough estimate.
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