Ready in about: 40 minutes | Serves: 6
Ingredients
Pancakes:
2 cups almond flour 1 tsp salt
2 tsp swerve
1 tsp baking soda
2 tsp low carb baking powder 1 ½ cups almond milk
1 tsp almond extract 2 large eggs
¼ cup olive oil
1 tsp raspberry extract Whole raspberries to garnish
Blackberry Sauce:
3 cups fresh blackberries
½ cup swerve
½ cup water + 1 tbsp water
½ tsp arrowroot starch A pinch of salt
A squirt of lemon juice
Directions
In a bowl, mix the almond flour, salt, swerve, baking soda, and baking powder with a whisk, and set aside.
In another bowl, whisk the almond milk, almond extract, eggs, olive oil, and raspberry extract together. Then, pour the egg mixture into the almond flour mixture and continue whisking until smooth.
Put the mixture in the fridge to set for 5 minutes while you preheat the griddle pan over medium heat on a stovetop.
Once heated, remove the batter from the refrigerator and pour 1 soup spoonful of batter into the griddle pan. Cook it on one side for 2 minutes, flip the pancake, and cook the other side for 2 minutes.
Transfer the pancake to a plate and repeat the cooking process until the batter is exhausted.
The blackberry sauce:
Pour the blackberries and half cup of water into a saucepan and bring the berries to boil over medium heat, for about 8 minutes.
Then, lower the heat and simmer the berries for 5 minutes so that they are soft and exuding juice.
Pour in the sugar at this point, stir, and continue cooking for 5 minutes.
Next, stir in the salt and lemon juice, and while they cook, mix the arrowroot starch with the remaining water; pour the mixture into the berries.
Stir and continue cooking the sauce to thicken to your desire. Turn off the heat after and let it cool.
Finally, plate the pancakes one on another and generously drizzle the blackberry sauce over them, garnish with the whole raspberries, and serve for breakfast.
Nutritional info per serving: Calories 425, Fat 34.1g, Net Carbs 4.8g, Protein 9.8g