From the Sugar Happy Kitchen: Keto Pancakes with Fresh Blueberries and Syrup

Two of my favorite breakfast growing up are pancakes and waffles. Did you know that pancakes date back 5300 years to the Romans and Greeks? It was not until the 19th century that the description of pancake became standard in the Americas. Waffles were brought to America by the Dutch colonist in 1600s. No wonder we can find these two traditional morning meals on most breakfast menus.

 

My new keto diet inspires me to look for alternatives recipes for foods that I crave. You can imagine my delight when I discovered the Quest Nutritional Multi-Purpose Protein Powder to use for my homemade pancakes.

 

This recipe makes two servings, 1/2 cup of alternative low glycemic syrup with 6.25 net carbs per serving.

 

Ingredients

1 ½ Quest Nutritional Multi-Purpose Protein Powder

3 Teaspoons of Swerve granular alternative sweetener

1.75 Teaspoon of double acting baking powder

1 Teaspoon salt

1 Egg

1 Cup unsweetened coconut milk

3 Tablespoons of melted coconut oil

14 Fresh blueberries

4 Tablespoons of Madhava organic agave five low glycemic sweeteners

 

 

Instructions:

Mix flour, aking powder and salt

Mix Swerve granular sugar with 3 tablespoons of melted coconut oil. Let to cool then whisk one raw egg in

Combine the wet ingredients with the dry ingredients and add coconut milk

Heat 1/2 tablespoon of coconut oil in a pan on medium heat

scoop 4 ladles of batter into the pan and repeat again

After the pancake browns, turn over and press down on the pancake to make it flatter

 

To Serve

Place cooked pancakes on a plate

Heat Madhava organic agave five low glycemic sweeteners then pour on pancakes

Add fresh blueberries to pancakes

 

Nutrition Facts:

Serving Size 2

434.1 Calorie, Total Fat 43.66g, Sodium 1673.59mg, Total Carbohydrates 6.64 2g, Fiber 0.39g, Total Sugar 3.21g, Protein 2.88g

 

 

 

 

 

 

 

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