Sugarfree blueberry pancakes

Ingredients

• 200 g Almond flour
• 200 g Blueberries
• 2 pcs Eggs
• 250 ml Low-fat coconut milk
• 200 g Low-fat plain Greek yogurt
• 2 tbsp Stevia powder
• 1 tbsp Coconut oil
• 1 tsp Baking soda
• 140 g Oat flour

Method

1. Sift the almond flour, sweetener, baking soda, and salt into a large mixing bowl.
2. In a separate bowl, lightly whisk the eggs.
3. Add the coconut milk and yoghurt, half of the melted coconut oil, and then the vanilla. Whisk to blend.
4. Make a well with the dry ingredients and pour the egg mixture into it. Whisk the ingredients together until blended.
5. At the end, fold the blueberries into the batter.
6. Heat a large skillet over medium heat and coat with some of the remaining melted coconut oil.
7. Pour about 1/4 cup of the batter into the hot skillet for each pancake. Bake as many pancakes as you can based on the size of the skillet.
8. If the batter seems to be too thick, you can thin it with 1 to 2 tablespoons of coconut milk.
9. Flip the pancakes when bubbles begin to form and "pop" on the pancake's surface, this will happen after about 1 minute. When the outer edge looks done, it's safe to flip it over, then cook the other side for about 30 seconds more.
10. Serve while still hot and fluffy.
11. Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/blueberry-pancakes-recipe.html?oc=linkback