Low Carb Blueberry Dutch Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 7.0 g
  • Cholesterol: 186.0 mg
  • Sodium: 864.5 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.0 g

View full nutritional breakdown of Low Carb Blueberry Dutch Pancakes calories by ingredient
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modified from http://grace2882.wordpress.com/
modified from http://grace2882.wordpress.com/

Number of Servings: 4


    1/2 tsp Celtic sea salt
    5 Tbls coconut flour
    1 tsp baking soda
    1 tsp baking powder
    1/4 cup splenda
    4 eggs
    1/2 cup eggbeaters
    1 cup coconut milk or vanilla almond milk
    2/3 cup fresh blueberries


Preheat oven to 425 degrees. Grease the bottom and sides of a 9 x 13 glass baking pan (or 2 pie pans…for circle shapes) with butter or coconut oil (I used Pam). Whisk all the dry ingredients together and add in the eggs, splenda and coconut milk, whisk until batter is well smooth. Pour into greased pan. Sprinkle Blueberries on top of batter. Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately. Serves 4.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user QUILTNUTTY.

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