Easy almond blueberry and lemon breakfast pancakes

 Easy almond blueberry and lemon breakfast pancakes

We eat eggs from our own hens for breakfast most days, completely organic and free range with large yellow yolks, they taste absolutely delicious.

Eggs are a brilliant source of energy, loaded with nutrients, proteins, vitamins and minerals.  Yolks contains cholesterol, fat soluble vitamins and essential fatty acids, making eggs the perfect breakfast for growing kids.

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My own organic free range eggs


1 medium sized egg provides:

  • Vitamin A 6% of the RDA (Recommended Daily Allowance)
  • Folate 5% of the RDA
  • Vitamin B5 7% of the RDA
  • Vitamin B12 9% of the RDA
  • Vitamin B2 15% of the RDA
  • Phosphorus 9% of the RDA
  • Selenium 22% of the RDA
  • As well as Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc.

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Ketogenic pancake recipes

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Almond, egg, dairy cream pancakes with blackberry, raspberry and butter topping

When we want a change from fried, scrambles or poached eggs pancakes are my next default.  Pancakes are  a great Keto food, there are so many options for the batter, fillings and toppings that will meet most tastes and your Keto ratio and allowances.    I have a number of different pancake variations, including my Coconut Flour Pancakes, almond flour, macadamia nuts and hazelnut combos, all firm favourites in my house.

The great thing about pancakes is that they can be adjusted to make specific fat: protein / carb ratio by adding topping such as blueberries and additional fats, such as coconut oil or butter.  The taste can be livened up with nutmeg, cinnamon, orange zest or other spices, topped with fruit slithers, chopped nuts, homemade nut butters, organic dairy or cream.

Pancakes are a fast, easy, highly adjustable Ketogenic or Modified Atkins meal.

Easy almond blueberry and lemon breakfast pancakes

These almond flour pancakes are super easy to make in a few minutes. Only three main ingredients, Almond Meal (I use almond meal instead of smooth milled light almond flour for a more wholesome taste and more dietary fibre), Double Cream and Eggs.

Serves: 4
blueberry pancake

Lemon and Blueberry coconut and almond pancakes

Ingredients

  • 1.5 cups Almond meal (mill your own activated almonds if possible)
  • 3 eggs – organic and free range for real health benefits
  • 1 cup of coconut or dairy cream
  • 2-3 tablespoons of Coconut Oil for frying
  • 1/2 cup of blueberries
  • 1 lemon halved and de-pipped
  • Optional: cinnamon, nutmeg, zest of lemon
Instructions
  1. Mix the almond meal, eggs, cream and spice ingredients together in a medium sized bowl using a hand blender or hand whip until batter is a pourable but thick consistency.
  2. Ladle one large spoon of batter mix onto a preheated large frying pan, oiled with coconut oil.  Scatter blueberries evenly into the mix on the pan before it has set.
  3. Gently fry all pancakes  for approximately 2-3 minutes per side until bubble form and both sides are golden brown.
  4. Squeeze lemon on top to taste.
  5. Enjoy!