Easy and delicious – these pancakes are lovely served with yoghurt and more fresh blueberries.
Makes 8 | Prep 5 minutes | Cook 8 minutes
COOK’S TIP: The pancakes freeze well. Store them with non-stick baking paper between each pancake so that it is easy to remove one at a time. Thaw them in the fridge and warm gently in a medium oven or for a short burst in the microwave to serve.
Ingredients
30g ground almonds
60g full-fat cream cheese, or dairy-free equivalent, softened
2 medium free-range eggs
½ tsp vanilla extract
80g blueberries, plus extra to decorate
15g butter (or coconut oil)
Method
1. Place the ground almonds, cream cheese, eggs and vanilla extract in a medium bowl and mix with an electric whisk until smooth. Stir in the blueberries.
2. Melt half the butter or coconut oil in a large non-stick frying pan over a medium heat. Pour in four tablespoons of batter to make 4 small pancakes. Cook for about 2 minutes, or until golden, then flip and cook on the other side for the same amount of time. Transfer to a plate and continue with the rest of the butter and batter.
3. Serve the pancakes warm with extra blueberries and full-fat Greek yoghurt, if you like.
PER SERVING / 79 CALS / PROTEIN 3.4G / SUGAR 1.3G / FIBRE 0.2G / CARBS 1.4G
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FROM THE BESTSELLING AUTHORS OF THE FAST 800 KETO RECIPE BOOKEnjoy more of the things you love the Fast 800 way, with healthy and wholesome recipes for sweet treats, savoury snacks and delicious desserts.
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