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.
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.
(Photos by Launie Kettler)