Print

Low-Carb Blackberry Pancakes

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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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)