Low Carb Sugar-free Pancakes with Blueberry Compote
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1/4C Arrowhead Mills organic coconut flour (by M54708) 1/4 tsp Baking Powder 1 Tbsp Splenda 4 large Egg, fresh, whole, raw 3 tbsp Carrington Farms Organic Coconut Oil (melted) (additional coconut oil for cooking)1/4C Cream, Land O Lakes Heavy Whipping Cream (I used Prairie Farms) (1/4 liquid cup, this measurement wasn't an option listed for this item)1/4 tsp Salt Compote:1C Blueberries, fresh 1Tbsp Splenda
Mix all ingredients for pancakes, cook in coconut oil.
Add blueberries and Splenda to small saucepan, add just enough water to prevent sticking and burning. May add more water if it's too thick for your preference.
Serving Size: Makes 8-10 3-4" pancakes
Add blueberries and Splenda to small saucepan, add just enough water to prevent sticking and burning. May add more water if it's too thick for your preference.
Serving Size: Makes 8-10 3-4" pancakes
Nutritional Info Amount Per Serving
- Calories: 135.0
- Total Fat: 10.7 g
- Cholesterol: 103.0 mg
- Sodium: 129.5 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.8 g
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