Chia Seed Blender Pancakes with Wild Blueberry Syrup

By á-2101

Low carb

Ingredients

• Blueberry Syrup:
• 1 cup frozen wild blueberries
• 1/4 cup water
• 1/4 cup Swerve sweetener
• 1 T lemon juice
• 1/4 t xanthan gum
• Blender Pancakes:
• 6 large eggs
• 1 cup unsweetened almond milk
• 1/3 cup coconut flour
• 3 T chia seeds
• 3 T Swerve sweetener
• 1/2 t baking powder
• 1/2 t vanilla extract
• 1/4 t salt

Preparation

Step 1

Blueberry Syrup:
1. In a medium saucepan over medium heat, combine blueberries, water and sweetener. Bring to a boil and then simmer for 5-7 minutes.
2. Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool.

Pancakes:
3. In a large, high-powered blender, combine the eggs, almond milk, coconut flour, chia seeds, sweetener, baking powder, vanilla extract and salt.
4. Heat a large griddle over med. heat and spray with coconut oil spray.
5. Pour pancake batter into 4-inch circles and cook as you would any other pancakes.