And yes… they are low carb!
This is an original recipe that I came up with to settle that pancake craving and it sure worked!
Before someone goes all “You can’t have fruit on keto” on me I should explain! Some fruits such as blueberries, blackberries, raspberries and strawberries do have a low enough glycemic index that small portions are allowed on the diet. In fact I encourage it! Even though some fruits can have super high sugar contents some fruits such as the berries I listed above have major health benefits to the body PLUS they are full of fiber which low carb dieters sometimes have a hard time fitting into their diet.
Here is a list that separates which fruit is good vs. which ones are bad! FRUITS
So, for this recipe I chose to mix sweet and savory taste to give me the best blueberry pancake ever!
After all, what is breakfast without bacon? Coming into this diet I knew that breakfast was going to be the hardest meal of the day for me because I am not a big fan of eggs. I think the poor college student phase of eggs, eggs and more eggs ruined me on the taste of them. Because of my dislike for eggs I have really been forced to challenge myself to come up with recipes that do not have a major “eggy” taste. I have tried oppsie rolls, Cream cheese pancakes, and even mug muffins and all of it still tasted too much like egg.
Luckily, I found Carbquik and found that it does not do anything negative in terms of my weight loss. Some people do find that carbolose flour will stall weight loss if you are unsure I would try it! It’s a little on the pricy side but I have been able to stick to the diet so much easier with its help!
Anyways, back to the pancakes!
The first step was to mix together all of the ingredients except for the blueberries and bacon. Mix the batter until smooth. THEN fold in the blueberries and bacon slowly so that the blueberries do not explode, unless you want blue pancakes 🙂
Next I poured my batter into small portions on a flat top griddle. I got mine from Walmart and love using it for pancakes because I can make more at a time. However, if you do not have a flat top a skillet will work just as well.
Once they were finished I used a little of my Cream cheese glaze, a couple of extra blueberries and some leftover bacon to top it all off! This recipe is easily doubled to cater to larger crowds!
Blueberry Bacon Pancakes
Makes 8 – 10 pancakes
4 cooked and chopped pieces of bacon
1/3 c. blueberries
1 c. Carbquik
1/2 stick butter melted
2 tbs. heavy cream
4tbs unsweetened coconut milk
1 tea. vanilla
Preheat flat top griddle or 300 or a skillet on medium heat. Mix carbquik, egg, butter, heavy cream, coconut milk and vanilla in a bowl. Mix well making sure you get most of the chunks out. Add bacon and blueberries to the mixture and fold in gently trying not to break any of the blueberries. Scoop two heaping tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can’t fit any more pancakes into the skillet. Cook until bottom is golden brown and top is set around the edges. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.
Total Carbs: 55.83
Total Fiber: 43.2
NET Carbs 12.63
NET Carbs per cake: 1.6 (depending on how big you want them)