low carb blender pancakes w/ berry butter

Because some days you want a scrumptious breakfast but also want to be a bit more mindful of your carb load for the day – ta dah! These come together in NO time and you can swap out the berries for whatever your favorite is or what you have on hand. Another tasty recipe in a series we did with our friends over at Bacon’s Heir using their Pork Panko!

Be sure to whirl this mixture around for several minutes to ensure those nuts get completely pulverized – they make the batter super creamy. You can certainly swap out the Pili Hunter pili nuts and use a macadamia nut or another low carb nut, but pili nuts are our FAV! And hey, if you aren’t concerned with carbs, use cashews instead, they also work dreamily!

We definitely suggest making a double batch so you can freeze a few for another morning (or brinner) when you really just want a quick meal with little effort!

This batter can be used to make waffles too – we prefer the fluffy round variety, but waffle how you wanna waffle! And that berry butter can be used on more than just pancakes and waffles, try it on some toast or even roasted meats…trust us, it’s magical!

Enjoy!

low carb blender pancakes w/ berry butter

  • Servings: 12-13 pancakes
  • Difficulty: easy
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recipe description here



Credit: backporchpaleo.com

Ingredients

    berry butter
  • 3 tablespoons softened butter/ghee
  • 2 tablespoons raspberries
  • pancakes
  • 3 eggs, room temperature
  • 1 cup unsweetened almond milk
  • 2 tablespoons MCT coconut oil
  • 1 teaspoon stevia glycerite
  • 1 cup raw Pili Hunters pili nuts
  • ½ cup Bacon’s Heir Pork Panko
  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon Redmond Real Salt

Directions

  1. Add butter/ghee and berries to a small bowl, press berries into butter until broken up with a fork and stir to combine. If using strawberries, cut into dice before mixing into butter/ghee. Set aside.
  2. Begin preheating griddle. Add pancake ingredients to a high powered blender in the order listed. Blend until pili nuts (or other low carb nut) are completely pulverized and batter is smooth and creamy.
  3. Once griddle is ready, pour batter by a scant ¼ cup onto cook top, cook until bottom is golden brown and small bubbles begin to pop. Flip and cook until second side is browned. Repeat with remaining batter. You should get 12-13 pancakes.
  4. Serve with berry butter while warm and maybe even a small drizzle of real maple syrup!

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