INGREDIENTS
1 Cup Almond Flour
1 Teaspoon Baking Powder
4 Pasture Raised Eggs
4 Tablespoons Full-fat Coconut Milk
2 Teaspoons Vanilla
1 Tablespoon Grass-fed Butter
32 Drops of Liquid Monk Fruit Sweetener
1 Cup Frozen Wild Blueberries
½ Tablespoon Coconut Oil
Coconut Oil for Frying
ASSEMBLY
- In a small sauce pan on low heat, add coconut oil, 16 drops of monk fruit, and butter.
- When the butter is melted, add the blueberries. Cook on low until pancakes are ready.
- In a medium sized mixing bowl combine almond flour, baking powder, eggs, coconut milk, 16 drops of monk fruit, and vanilla.
- Mix ingredients on low with an electric mixer until there are no lumps.
- Heat a frying pan on medium low heat and melt ½ teaspoon of coconut oil.
- Place ¼ of the batter onto the pan and heat until all edges of the pancake are golden brown and allow you to flip.
MAKES 4 PANCAKES
6 Net Carbs per Pancake
HEALTH BENEFITS
Blueberries: AKA “Brain-Berries” are known for their antioxidant and anti-inflammatory properties, both of which improve our cognitive function, motor skills and memory.
Coconut Flour: Is a low glycemic food and does not spike blood sugar levels. Coconut Flour also helps with healthy digestion.
Pasture Raised Eggs: They boost cognitive function and help neural processing within the brain. Twice as many omega 3 fatty acids and three times more vitamin E than caged chicken eggs.
Coconut Milk: High in calories and saturated fats called medium-chain triglycerides that reduce appetite, increase metabolism and helps the loss of belly fat.
Monk Fruit Sweetener: Is an extract derived from dried monk fruit that is up to 250 times sweeter than table sugar, has zero calories and carbs and does not raise blood glucose levels.