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Low carb raspberry lemon pancakes

You’ll need:

1 cup almond flour

1/3 cup coconut flour

3 eggs

1 tsp baking powder

1 tbsp sweetener (your choice)

1 tsp lemon extract

8 fresh raspberries

Zest of 1 lemon ?

1 cup heavy cream (for whip cream)

In a bowl mix all ingredients together starting with dry ingredients then add wet ingredients. Mix and then last add in berries and don’t stir much so you don’t smash them to much. Make sure you have a hot skillet with butter in pan so that it doesn’t stick. You do have to flatten the dough into pancakes shape.

For whip cream beat with mixer until forms a stiff peek you can add in a tbsp if sweetener and a tsp if vanilla extract if you would like a little extra flavor.

Top with fresh berries, sugar free syrup and cream! Zest lemon and Enjoy!

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