Very filling breakfast at 424 calories & 7.4g net carbs.
Sub heavy cream or buttermilk for the kefir.
High in biotin and choline.
You can use buttermilk or heavy pouring cream in place of the kefir. You can also make these with raspberries or strawberries.
3 large eggs
¼ cup unsalted butter, melted (2oz/60g)
¼ cup milk kefir (heavy cream/buttermilk)
¼ cup coconut flour
½ tsp vanilla extract
½ tsp baking powder
2oz (55g ) blueberry (fresh/frozen)
While this recipe only calls for 1 tbsp of Erythritol you may choose to add more if you like your pancakes sweeter. Or leave out the sweetener altogether as the blueberries will give some natural sweetness to the pancakes.
Make sure to use unsalted butter.
Makes 2 servings
1 In a bowl whisk together 3 eggs, ¼ cup of melted butter, ¼ cup of kefir and ½ tsp vanilla.
2 Add ¼ cup of coconut flour, ½ tsp baking powder and 1 tbsp Erythritol. Whish together well.
3 Leave to sit for 10-20 minutes for the coconut flour to absorb liquid.
4 Add 2 oz (55g) of frozen blueberries and gently fold to mix.
5 Preheat a nonstick pan and add 1 tbsp of butter.
6 Make 5-6 pancakes and fry on a gentle heat before flipping. They are finished when firm and cooked in the middle.