Low-Carb Blackberry Fruit Pancake Recipe

Blackberry goodness enveloped by coconut, almonds and lemon? Yes, please! These pancakes are filled with flavor – and an extra shot of protein too. They’re incredibly simple to make, so they’re perfect for a quick breakfast or – let’s not kid ourselves – a lightly sweet and whimsical dinner.

I was wandering the produce section of my local grocery store recently and craving fruit. I initially turned to the blueberries, but they were both anemic and wallet-busting. Then I checked out the strawberries, but it was the same situation. And then (metaphorically) the skies cleared, and a golden light shone on these blackberries. The typical grocery store music suddenly sounded like a Mardi Gras celebration. Oh, yes. Come to Mama, blackberries.

low carb pancakes blackberry breakfast recipe

Easy Low Carb Blackberry Fruit Pancake Recipe

These berries were plump, perfectly ripe, and insanely underpriced for such a bright vision on a cold and dreary spring day.

And stellar fruit deserves a fantastic recipe. Which is how I came up with the idea of throwing these on the griddle.

Although they’re low-carb, I did drizzle them with a tad bit of fresh maple syrup. Because, c’mon. Sometimes we all need a little extra magic in our lives. If you love blackberries you have to see this raspberry cake recipe 

Low-Carb Blackberry Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Blackberry goodness enveloped by coconut, almonds and lemon? Yes, please! These pancakes are filled with flavor – and an extra shot of protein too. They’re incredibly simple to make, so they’re perfect for a quick breakfast or – let’s not kid ourselves – a lightly sweet and whimsical dinner.

I was wandering the produce section of my local grocery store recently and craving fruit. I initially turned to the blueberries, but they were both anemic and wallet-busting. Then I checked out the strawberries, but it was the same situation. And then (metaphorically) the skies cleared, and a golden light shone on these blackberries. The typical grocery store music suddenly sounded like a Mardi Gras celebration. Oh, yes. Come to Mama, blackberries.

These berries were plump, perfectly ripe, and insanely underpriced for such a bright vision on a cold and dreary spring day.

And stellar fruit deserves a fantastic recipe. Which is how I came up with the idea of throwing these on the griddle.

Although they’re low-carb, I did drizzle them with a tad bit of fresh maple syrup. Because, c’mon. Sometimes we all need a little extra magic in our lives. 

Course: Breakfast
Cuisine: American
Servings: 2
Ingredients
  • 1 cup finely ground almond flour
  • 1/4 cup coconut flour
  • 3 tablespoons Swerve sweetener
  • 1 scoop vanilla protein powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 5 large organic eggs
  • 1/3 cup almond milk
  • 1/4 cup roughly chopped blackberries + whole berries to garnish
  • 1 tablespoon lemon zest, divided
  • 1 tablespoon unsalted butter, divided
  • 1 tablespoon organic maple syrup (optional)
Instructions

  1. Preheat griddle to medium high heat.

    In a large bowl, whisk together almond flour, coconut flour, Swerve, protein powder, baking powder, and salt. Add eggs and milk. Stir well.


    Gently fold in the berries, and 2 teaspoons of lemon zest.

    Grease the griddle with a teaspoon of the butter. Drop the batter onto the griddle by the ¼-cup full. Smooth out with an offset spatula. Cook for 2 minutes, flip, and cook for an additional 2 minutes.

    Top pancakes with whole berries, remaining butter, lemon zest, and maple syrup if using.

    Serve immediately.

    (Photos by Launie Kettler)  

See also: Unbake healthy Paleo brownie recipes 

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If you enjoyed reading this fruit pancake recipe, see also our best 50 low-carb pancake recipes  for more options.

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