Low carb blueberry pancakes revisited

Last updated on April 12th, 2017

I made — and enjoyed — these almond/ coconut flour blueberry pancakes for breakfast today, attempting to improve the recipe I posted a couple months ago.

The basic ingredients remained the same: two tablespoons of coconut flour, six tablespoons of almond flour, and two whole eggs. I used vanilla and cinnamon as before, and of course some fresh blueberries. However, this time I used four tablespoons of water (a quarter-cup) instead of just two tablespoons, and I also added Stevia to the recipe. Specifically, I put one packet of Stevia Exract in the Raw to the batter, and then sprinkled an additional packet over the buttered tops of the finished pancakes. Each packet has the sweetness of two teaspoons of sugar. (I have no affiliation with the Stevia Exract in the Raw company, and am not endorsing that brand in particular; in truth, it’s the only granulated stevia product that I have tried. I have read criticisms of the brand because it contains dextrose, a corn-based carbohydrate, and therefore is not really “in the raw.” If you have your own favorite brand of stevia, please let me know in a comment.)

Those two small changes — more water to make thinner cakes and granulated stevia to add sweetness — considerably improved my enjoyment of the recipe.

My only regret is that I ate the entire batch (four medium-sized pancakes). I’m thinking now that the perfect breakfast would’ve been two pancakes, two strips of bacon, and a fried egg over-easy. Then I could have save two pancakes to heat up for another breakfast (or lunch).

I haven’t written much about alternative sweeteners (sugar substitutes) such as stevia because I seldom use them. The sweetness in my diet comes from blueberries, strawberries, and dark chocolate (90% cocoa) in limited amounts. I don’t crave sugar-sweetened baked goods, so I have a low-motivation to use sugar-substitutes on a daily basis. But stevia works well in these low carb blueberry pancakes!

Low Carb Blueberry Pancakes (Revised) — makes four medium-sized pancakes

Ingredients

2 tablespoons organic coconut flour
6 tablespoons almond flour/ meal
2 large eggs
2 packets of Stevia Extract in the Raw (or equivalent product)
1 teaspoon ground cinnamon
4 tablespoons water (a quarter-cup)
2 teaspoons vanilla
2 tablespoons butter (or more if you want to up the fat content)
a quarter-cup of fresh blueberries

Preparation

Mix the flours together in a bowl.
Add the eggs, vanilla, cinnamon, and one-packet of stevia.
Whisk it all together.
Whisk in one tablespoon of water at a time until the batter reaches the consistency (thickness) that you prefer.
Stir in blueberries.
Melt a tablespoon of butter in a pan over medium heat.
Drop in batter to form four pancakes.
Cook, flip, and cook some more — until a nice golden brown.
Butter the tops of pancakes; sprinkle on the second packet of stevia.

Figuring a proper serving to be half the recipe (two pancakes), each serving would provide approximately