Do you love pancakes? My son LOVES pancakes! He also loves yogurt! This week they didn't have the yogurt he likes in the individual serving containers so I bought the big container. Wouldn't you know "the big container doesn't taste as good as the small ones." Kids will be kids right? I had to find a way to start using it little by little. I can't stand waste! Here is how I incorporated it into these yummy pancakes! To offset the extra wet ingredients I added the flax meal. Little did I know how much it would add to the body, and flavor of these pancakes!!  I love these served with some nut butter or bacon. Yumm Yumm! 

How do you like your pancakes?!?! 

Delicious Keto Pancakes!

1/4 cup butter melted
1/4 cup  heavy cream (Add 1 tbs cream if the batter is too thick)
2 TBS Oikos Triple Zero Vanilla Yogurt
1 TBS Erythritol (I use Swerve)
Pinch of pink himalayan sea salt to taste
3 eggs
1/2 teaspoon vanilla extract
1/4 cup coconut flour
1 TBS Flax Meal
1/2 teaspoon baking powder
Instructions:
Whisk together butter, cream, stevia, salt, eggs, yogurt and vanilla extract.
Add coconut flour, flax meal  and baking powder. Mix. Do not over mix. Batter will thicken as it sits. You can thin out batter by adding more liquid (water or heavy cream).
Using unflavored coconut oil lightly oil skillet. Cook pancakes on medium heat
I use a tablespoon scoop and scoop 2 tbs per pancake making silver dollar sized pancakes.
TIPS: Substitute HWC for Sour Cream for a more “Buttermilk” style pancake. A dash of cinnamon is GREAT in these pancakes. It makes them taste like french toast!! 
Makes 14 Pancakes
Calories: 149  Fat:13g  Total Carbs: 6g  Fiber: 4g  Net Carbs: 2g  Protein: 4g
 

When your little girl has been on an all blueberry muffin kick and you’re just plain ol’ jealous! Keto blueberry muffins hit the spot! Need a little work but they’ll do for now! 

INGREDIENTS:

½ cup Coconut Flour

½ tsp Baking Soda

¼ tsp Baking Powder

1 sprinkle of Cinnamon

¼ tsp Pink Himalayan Sea Salt

2 TBS Swerve Sweetener

2 ½ TBS Melted butter

2 TBS Coconut Oil Melted

6 Eggs

4 TBS Water

1 tsp Vanilla

½ tsp Apple Cider Vinegar

½ Cup Frozen Blueberries (Plus a few to dot the top to be cute!)

INSTRUCTIONS:

Preheat the oven to 375*

Line the muffin tin with liners

Combine the dry ingredients in a large bowl.

In a separate bowl combine the dry ingredients

Slowly incorporate the wet ingredients into the dry ingredients.

Fold in the blueberries.

Using a cookie scoop (1 TBS) put 2 scoops into each cup and tamp down.

Dot the tops of the muffins with extra blueberries if you’re being cute.

Place in the oven for 10 minutes. Turn the muffin pan bid way through. Bake for an additional 10 minutes.

I used frozen blueberries. If you’re using fresh you may have to back the cooking time down.

Makes 12

xoxo

Cat