Why Mess With Perfection?
After spending a week perfecting our Low Carb Bacon Pancakes recipe, it’s hard to see why we would ever stray and make a different version.
Well, our quicker, Blender Pancakes were made for mornings when you don’t have the luxury of time. And our Blueberry Pancakes recipe today is dairy free and still just as easy! The batter is still made in a blender, but doesn’t have any butter or whey protein. Even better, these blueberry pancakes are paleo friendly! Every now and then, we swap out our favorite low carb sweetener, erythritol, for a hint of stevia.
We love stevia and we’ve gotten used to the taste. The only problem with using stevia in baking is that it lacks the bulk that erythritol adds. Because stevia is so sweet, you only use as little as 1/60 of a teaspoon! That can run you into some issues when a recipe calls for a cup of erythritol and you substitute it with so little stevia. The sweetness may be the same, but you end up with a lot less batter.
For these blueberry pancakes, a lot of sweetness was already coming from the blueberries, so we decided forgoing the erythritol wouldn’t be a deal breaker.
To read up how to cook the perfect pancakes, check out our previous pancake post where we share tips and tricks to the perfect pancake stack.
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!
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