first class keto diner style pancakes with whipped blueberry butter vest

keto diner style pancakes with whipped blueberry butter

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Healthy And Diet

KETO DINER-STYLE PANCAKES WITH WHIPPED BLUEBERRY BUTTER

"The blueberry butter takes these keto pancakes to another level."

Ingredients

  • 1⁄2cup grass-fed salted butter, room temperature
  • 1⁄4cup fresh blueberries

  • FOR THE DINER-STYLE PANCAKES

  • 3⁄4cup superfine almond flour
  • 1teaspoon cream of tartar
  • 1 1⁄2teaspoons stevia (powder)
  • 1⁄2teaspoon baking soda
  • 1⁄2teaspoon kosher salt
  • 1⁄8teaspoon ground nutmeg
  • 4large eggs
  • 1⁄4cup melted salted butter (plus extra for the pan)
  • 1vanilla bean, seeds scraped to remove
  • 6ounces fresh blueberries

Direction

  1. o make the whipped blueberry butter: Chop the blueberries up into small pieces. Add the blueberries and the room temperature butter to a bowl. Use a hand blender to whip the butter until the blueberries are thoroughly combined and the butter becomes fluffy, about 4-5 minutes. The mixture will at first seem like the blueberries won’t incorporate into the butter but keep whipping, it will become a fluffy butter. It is best if you hold the butter at room temperature while you make your pancakes and then serve immediately. If you refrigerate the butter, make sure to bring it back to room temperature and then whip it again to fully incorporate the blueberries again.
  2. To make the diner style pancakes: In a large bowl whisk together the almond flour, cream of tartar, stevia extract, baking soda, salt and ground nutmeg. Set aside.
  3. In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
  4. Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
  5. Add 1/4 cup of batter to the preheated pan and cook for 2 minutes until the bottom is light golden brown and bubbles are just coming to the surface of the pancake. Sprinkle a quarter of the blueberries onto the pancake and cook an addition 1-2 minutes. Flip the pancake and cook an additional 2-3 minutes or until golden brown on the other side and cooked through. Repeat with the remaining batter. Serve immediately with the whipped blueberry butter.