Low-Carb Blueberry Pancakes

Keep pancakes small, turn gently. A non-stick pan is best, with plenty of butter in the pan. For best results, drop 4-6 blueberries onto pancake while it cooks on the pan. Recipe makes about 8-9 pancakes. Per 3 pancakes: 181 cal, 8 g. carbs, 9.3 g protein, 6.4 net carbs

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Step 1

In med. bowl whisk egg. Add greek yogurt and melted butter. Stir to blend. Add almond flour, baking soda, baking powder and salt. (My greek yogurt was sweetened with stevia, so I did not add sweetener.) Heat non-stick pan over med-high heat and add 1 tbsp of butter, swirl to coat pan. Drop 2 Tbsp of batter for each pancake, batter will be thick. Smooth out to a circle with back of spoon. Drop blueberries onto pancake and allow to cook for a few mins, until golden brown. Flip pancake gently, you may need another spatula to help guide as you flip. Cook until golden on other side. Serve with butter and sugar-free syrup, or eat as is!