Blueberry pancakes, low-carb, sugar and gluten free

These pancakes are light and fluffy with a hint of lemon and vanilla. Bite into it and discover the juicy pockets of baked blueberries. Have them for breakfast, brunch or even as dessert, accompanied by sour crème and jam, or just as they are.

Blueberry pancakes, low-carb and gluten free


Servings: 4-5 pancakes
Time: 15 min
Difficulty: Easy

2 organic linseed eggs
1 tablespoon sour crème
3 tablespoons almond flour
1 tablespoon coconut flour
1 pinch salt
1 tablespoon tagatose
½ teaspoon lemon zest
The seeds from half a vanilla pod
2 teaspoons baking powder
3,5 oz. (100 g) blueberries
1 tablespoon butter

2 tablespoons sugar free blueberry jam
2 tablespoons sour crème

Start by mixing eggs and sour creme in a bowl. Stir in the flours and locust bean gum, the lemon zest, vanilla seeds and salt. Stir in the baking powder, then fold in the blueberries.

Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a big tablespoon of batter. Wait until the top of the pancake begins to bubble, then carefully turn it over and cook until both sides are golden brown. Repeat with the rest of the batter.

Serve together with sugar free blueberry jam and sour creme and sprinkle a little lemon zest on top.

Blueberry pancakes, low-carb and gluten free

© – 2014


    • Hi Tabitha, Thank you 🙂

      Tagatose is a sugar I like to use because it almost doesn’t affect the blood sugar, it has a low GI which is great for diabetes and other inflammatory diseases. Linseed eggs – what I mean is eggs form hens who’s been fed linseeds/flax seeds, and no soy. These eggs has a natural and healthy omega 3: omega 6 balance.


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