Low Carb Blueberry Pancakes
Ingredients - 7
Whole Chicken Eggs (M)
Erythritol
Greek Natural Yogurt
Ground Almonds 2
Psyllium Husk
Black Blueberries
Olive Oil
Recipe preparation steps
Beat the eggs, erythritol and yoghurt in a bowl until frothy.
Add the almonds and psyllium husks.
Wash the blueberries, drain them, and then slowly mix them into the batter.
Heat a pan, lightly grease it with olive oil, and bake 2 portions of the pancake.