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Low Carb Blueberry Dutch Pancakes is for Breakfast.

Low Carb Blueberry Dutch Pancakes takes several minutes to prepare.

Low Carb Blueberry Dutch Pancakes takes several minutes to cook.

Low Carb Blueberry Dutch Pancakes makes 4 servings.

The ingredients for Low Carb Blueberry Dutch Pancakes are:

1/2 tsp Celtic sea salt
5 Tbls coconut flour
1 tsp baking soda
1 tsp baking powder
1/4 cup splenda
4 eggs
1/2 cup eggbeaters
1 cup coconut milk or vanilla almond milk
2/3 cup fresh blueberries

Here is how you make Low Carb Blueberry Dutch Pancakes:

Preheat oven to 425 degrees. Grease the bottom and sides of a 9 x 13 glass baking pan (or 2 pie pans?for circle shapes) with butter or coconut oil (I used Pam). Whisk all the dry ingredients together and add in the eggs, splenda and coconut milk, whisk until batter is well smooth. Pour into greased pan. Sprinkle Blueberries on top of batter. Bake for about 20-25 minutes until puffed and cooked all the way through. Serve immediately. Serves 4.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user QUILTNUTTY.

The nutritional information for Low Carb Blueberry Dutch Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 158.5

• Total Fat: 7.0 g
• Cholesterol: 186.0 mg
• Sodium: 864.5 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 4.4 g
• Protein: 11.0 g

The dietary needs meet for Low Carb Blueberry Dutch Pancakes is Low Carb