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BreakfastMid-day mealLow carb, high fatVegetarianKetogenicNuts & seedsEggs€€

Fluffy Baked LCHF Pancake with Blueberries

Name: Fluffy Baked LCHF Pancake with Blueberries
Prep time: 13 min
Cook time: 20 min
Total time: 33 min
Yield: 4
Ingredients: 4 piece Eggs, Grade A, Large, egg whole; 150 g Cheese, cream; 150 g Flour, almond; 2 tbsp Flour, coconut; 50 ml Beverages, almond milk, unsweetened, shelf stable; 40 g ERYTHRITOL NATURAL SWEETENER, ERYTHRITOL; 1 tsp Leavening agents, baking powder, double-acting, straight phosphate; 1 tsp Vanilla extract; 0.5 tsp Salt, table, iodized; 30 g Butter, stick, unsalted; 120 g Blueberries, raw; 5 g Lemon peel, raw

Prep time13 min

Cook time20 min

Total time33 min

Servings4

Recipe

For the batter

Eggs, Grade A, Large, egg whole4 pieceCheese, cream150 gFlour, almond150 gFlour, coconut2 tbspBeverages, almond milk, unsweetened, shelf stable50 mlERYTHRITOL NATURAL SWEETENER, ERYTHRITOL40 gLeavening agents, baking powder, double-acting, straight phosphate1 tspVanilla extract1 tspSalt, table, iodized0.5 tspButter, stick, unsalted30 g

Toppings

Blueberries, raw120 gLemon peel, raw5 g

Blender or hand mixerShallow baking pan (approx. 20x30 cm)Parchment paperSpatula

Per servingTotal

Calories:546.4 kcal2185.7 kcal

Protein:20 g80 g

Carbohydrates:28.1 g112.5 g

Fiber:6.9 g27.7 g

Water:100.1 ml400.2 ml

Fat:44 g175.8 g

Micronutrients

Sugar:4.9 g19.6 g

Saturated fat:14 g56 g

Cholesterol:240 mg960 mg

Sodium:543.8 mg2175.3 mg

Potassium:562.4 mg2249.5 mg

Calcium:274.8 mg1099.2 mg

Iron:3 mg12 mg

Magnesium:125.7 mg502.6 mg

Zinc:2.2 mg8.9 mg

Phosphorus:499.9 mg1999.7 mg

Vitamin C:4.5 mg18.1 mg

Vitamin A:247.8 µg991 µg

Vitamin D:1.1 µg4.5 µg

Vitamin B12:0.6 µg2.2 µg

Instructions

1Preheat the oven to 180 °C. Line a baking pan with parchment paper and lightly grease it with melted butter.
2In a blender, mix the eggs, cream cheese, almond milk, vanilla and erythritol until smooth.
3Add the almond flour, coconut flour, baking powder, salt and lemon zest. Mix again just until the ingredients are combined.
4Pour the batter into the prepared pan and spread it evenly to the edges with a spatula.
5Sprinkle the blueberries evenly on top. If using frozen ones, do not thaw them beforehand.
6Bake for 15–20 minutes, or until the pancake turns golden brown and firm to the touch.
7Remove the baked pancake from the oven, let it cool slightly for 2 minutes, then cut it into squares and serve with a spoonful of Greek yogurt.

Nutritional benefits

Thanks to its high content of protein and healthy fats from almonds, along with a low sugar content, this meal helps maintain stable energy levels throughout the morning and reduces cravings for snacks.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.