✅ Makes ~8 pancakes
✅ Low-carb, high-protein, and indulgent without the guilt
Ingredients
- 1 cup almond flour – 8 points
- 2 tbsp coconut flour – 0 points
- 2 tbsp erythritol or monk fruit sweetener – 0 points
- 1 tsp baking powder – 0 points
- Pinch of salt – 0 points
- 3 large eggs – 0 points
- ½ cup unsweetened almond milk – 0 points
- 1 tsp vanilla extract – 0 points
- ½ cup fresh or frozen blueberries – 0 points
- Optional: 1 tsp melted butter per pancake (or cooking spray) – 1 point
Instructions
- Mix dry ingredients: Whisk almond flour, coconut flour, sweetener, baking powder, and salt.
- Mix wet ingredients: Beat eggs, then add almond milk and vanilla.
- Combine: Stir wet into dry until smooth. Let rest 5 minutes to thicken.
- Cook pancakes: Heat a non-stick skillet with cooking spray or 1 tsp butter. Scoop ~¼ cup batter for each pancake. Top with blueberries before flipping.
- Flip carefully: Cook 2–3 min per side until golden and fluffy.
- Serve: Stack with a spray of butter, sugar-free syrup, or extra blueberries.
✨ WW Points: ~2 points per pancake (without butter), ~3 points with 1 tsp butter each
