Good for:
Kids
Nutrition per serving
Calories (kcal)
103
Fat (g)
5.0
Carbs (g)
23.0
Protein (g)
6.0
Salt (g)
0.2
Sugar (g)
14.0
Ingredients
0.5
Cup
Blackberry
0.5
Cup
Blueberry
3
tbsp
Water
12
tsp
Erythritol (divided)
0.5
tbsp
Vanilla Powder
1
tbsp
Lemon Juice
2
tsp
Chia Seeds (ground)
3
Large
Egg
0.25
tsp
Tartar
0.5
tsp
Grated Lemon Zest
2
tbsp
Coconut Flour
1
tsp
Coconut Oil
Method
- Start by preparing the berry sauce. Place the blackberries and blueberries in a saucepan. Add
water, half of Erythritol, vanilla powder, and lemon juice. Cook over medium heat until the berries start to soften. Take off the heat and mix in the ground or whole chia seeds. Let it sit for 10-15 minutes to thicken. - Meanwhile, prepare the pancake. Set the oven to broil at 200 °C/ 400 °F. Separate the egg whites from the egg yolks. Using a fork, mix the egg yolks.
- Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar. Add remaining Erythritol, a tablespoon at a time. Keep beating until the egg whites create soft peaks.
- Add the lemon zest and egg yolks and gently fold into the egg whites using a silicone spatula.
- Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites.
- Spread the pancake batter in a hot skillet greased with coconut oil. Cook on low heat for about 5 minutes until the bottom of the pancake starts to brown. Remove from the burner and place it in the oven under the broiler for 3-5 minutes or until lightly browned.
- Serve with the berry sauce on top. Reserve the remaining berry sauce for more pancakes. Store in an airtight container for up to a week.
