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Ingredients for Syrup

1 cup frozen mixed berries

¼ cup Swerve granular sweetener

1/3 cup water

Ingredients for Pancakes

4 eggs

¼ cup almond milk

½ c coconut flour

1 tbsp. Swerve granular sweetener

Pinch salt

1 tsp vanilla extract

Instructions

1. Start by preparing the mixed berry syrup. Add 1 cup of frozen mixed berries to a sauce pan with water and Swerve. Bring to a boil on high heat.

2. Once boiling, reduce the heat to medium and allow to simmer for 20 mins, or until the berries are broken down and the mixture coats the back of a spoon.

3. Once the desired consistency is reached, turn off the heat and leave to cool. The syrup will thicken as it cools.

4. As the syrup is simmering, start on the pancake batter. Whisk together the eggs, almond milk, and vanilla.

5. Add the Swerve, coconut flour and salt and mix to combine. The batter will be a thick consistency similar to cornbread.

6. Heat a skillet on medium heat and spray with nonstick cooking spray.

7. Pour batter into pan in desired size. Since batter is thick, you may need to use a spatula to spread out pancakes to desired thickness.

8. Cook on one side until edges start to pull away from the pan. Pancakes will not bubble when ready to be flipped like regular pancakes.

9. Once edges pull away from pan, flip and cook the other side for 3-4 mins.

10. Remove cooked pancakes from pan, buttering each one as soon as they come out of the pan.

11. Top with cooled mixed berry syrup.

Perfect Keto Pancakes with Mixed Berry Syrup

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