High-Protein Blueberry Pancakes, Low-Carb with Sukrin Almond Flour
Make these yummy pancakes for breakfast, courtesy of the fantastic Paleo blog, Paleo with Mrs P. Use Sukrin Gold instead of the honey, if you like.
Into a deep bowl place the vanilla seeds, almond flour and eggs and whisk. It will be quite a thick mixture, so add a little milk at a time until you have a cake batter like consistency
Over high heat place 2 tsp coconut oil in to a frying pan and allow to melt
Always do a tester pancake! The first one is generally not the most successful so don’t be perturbed!
Use one tablespoon of mixture per pancake and drop in to the pan, immediately spread in to a circular shape and drop some blueberries (and a sprinkle of cinnamon if you like) in to the mixture.
Allow it to cook for 3 minutes, then using a spatula gently flip the pancake and cook the other side for a further 1-2 minutes until golden brown
Serve straight away with raw honey and more fresh fruit
3 Large eggs
1 cup Almond milk
1/2 cup Blueberries (Frozen or fresh)
1/2 length of a fresh vanilla pod seeds (or 1/4 tsp of vanilla essence)
1 1/2 cups Sukrin Almond Flour
2tsp Coconut Oil
2-3tsp Raw Honey (for serving)
Sprinkle of cinnamon (optional)