Keto Diner-Style Pancakes With Whipped Blueberry Butter

Name: Keto Diner-Style Pancakes With Whipped Blueberry Butter
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 Pancakes, 2 serving(s)
Ingredients: 1/2 cup grass-fed salted butter, room temperature; 1/4 cup fresh blueberries; 3/4 cup superfine almond flour; 1 teaspoon cream of tartar; 1 1/2 teaspoons stevia (powder); 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/8 teaspoon ground nutmeg; 4 large eggs; 1/4 cup melted salted butter (plus extra for the pan); 1 vanilla bean, seeds scraped to remove; 6 ounces fresh blueberries

Submitted by Natasha Feldman

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

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Ready In:: 45mins
Ingredients:: 12
Yields:: 4 Pancakes
Serves:: 2

ingredients

For the whipped blueberry butter
¹⁄₂ cup grass-fed salted butter, room temperature
¹⁄₄ cup fresh blueberries
For the diner-style pancakes
³⁄₄ cup superfine almond flour
1 teaspoon cream of tartar
1 ¹⁄₂ teaspoons stevia (powder)
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon kosher salt
¹⁄₈ teaspoon ground nutmeg
4 large eggs
¹⁄₄ cup melted salted butter (plus extra for the pan)
1 vanilla bean, seeds scraped to remove
6 ounces fresh blueberries

directions

To 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.
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.
In a medium bowl whisk together the eggs, melted butter, and vanilla bean seeds. Whisk the wet ingredients into the dry until just combined.
Heat a non-stick skillet over medium heat. Add a small amount of butter to the pan and let melt completely.
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.
Nutrition Info Per Serving.
Calories: 528.
Total Fat: 50 grams.
Saturated Fat: 24 grams.
Total Carbohydrate: 13 grams.
Sugars: 6 grams.
Protein: 12 grams.
Sodium: 800 milligrams.
Cholesterol: 277 milligrams.
Fiber: 4 gram.
Net Carbs: 9 grams.

Questions & Replies

Perhaps the recipe should specify that the stevia sweetener should be a powdered one, one that looks like granulated sugar. It is obvious to me, because it's to be whisked together with the dry ingredients. To me "extract" implies a liquid. In fact, i currently have liquid and powdered on hand, and only the liquid has the word extract on the label.

C W.1341
And can I use vanilla extract instead of vanilla bean if I don’t have them

Carol H.
Can you use a different sweetener

Carol H.