Breakfast

Low Carb Sugar-free Pancakes with Blueberry Compote is for Breakfast, Dessert.

Low Carb Sugar-free Pancakes with Blueberry Compote takes 5 minutes to prepare.

Low Carb Sugar-free Pancakes with Blueberry Compote takes several minutes to cook.

Low Carb Sugar-free Pancakes with Blueberry Compote makes 8 servings.

The ingredients for Low Carb Sugar-free Pancakes with Blueberry Compote are:

1/4C Arrowhead Mills organic coconut flour (by M54708)
1/4 tsp Baking Powder
1 Tbsp Splenda
4 large Egg, fresh, whole, raw
3 tbsp Carrington Farms Organic Coconut Oil (melted) (additional coconut oil for cooking)
1/4C Cream, Land O Lakes Heavy Whipping Cream (I used Prairie Farms) (1/4 liquid cup, this measurement wasn't an option listed for this item)
1/4 tsp Salt

Compote:
1C Blueberries, fresh
1Tbsp Splenda

Here is how you make Low Carb Sugar-free Pancakes with Blueberry Compote:

Mix all ingredients for pancakes, cook in coconut oil.Add blueberries and Splenda to small saucepan, add just enough water to prevent sticking and burning. May add more water if it's too thick for your preference.Serving Size:?Makes 8-10 3-4" pancakes

The nutritional information for Low Carb Sugar-free Pancakes with Blueberry Compote is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 135.0

• Total Fat: 10.7 g
• Cholesterol: 103.0 mg
• Sodium: 129.5 mg
• Total Carbs: 5.3 g
• Dietary Fiber: 2.0 g
• Protein: 3.8 g

The dietary needs meet for Low Carb Sugar-free Pancakes with Blueberry Compote is Low Carb