Low-Carb Silver Dollar Pancakes with Blueberry Syrup

Watch the heat when cooking these. You’ll need to keep the heat much lower than you would for traditional pancakes made with flour. Use an egg replacer if you prefer vegan.

Serves 4

• 1 c almond flour, blanched

• 1⁄2 c coconut flour

• 2 T Allulose (optional)

• 1 T baking powder (look for aluminum-free gluten-free)

• 1⁄4 t kosher salt

• 1⁄2 c coconut milk (or other unsweetened nut milk of your choice)

• 4 eggs

• 5 T avocado oil

• 2 t vanilla extract

Blueberry Syrup

• 1 c blueberries, fresh or frozen

• 1⁄4 c Allulose

• Pinch salt

Make the syrup by combining ingredients in a small saucepan over medium heat. Stir and cook just until the sweetener melts and some syrup starts to form from the juices, about 5 minutes. Don’t cook so long that the blueberries break down completely. Turn off heat.

Combine all pancakes ingredients in a large bowl and whisk well to form a smooth batter. If the batter is too thick, add a little more coconut milk.

Heat a skillet over medium heat and add 1 teaspoon avocado oil. For silver dollar size pancakes, dollop 2 tablespoons of batter onto the hot pan. Lower the heat to medium-low. This batter will brown much faster than traditional pancake batter. Keep the heat low. Cook about 3-4 minutes per side. Serve with butter and blueberry syrup.