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Low Carb Sugar-Free Blender Pancakes with Blueberry Syrup
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Chia Seed Blender Pancakes with Wild Blueberry Syrup

Easy low carb blender pancakes packed with coconut flour and chia seed and topped with sugar-free wild blueberry syrup. A heart-healthy breakfast for National Heart Month!
Course Breakfast
Cuisine American
Keyword blueberry syrup, chia seed pancakes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 pancakes and 1 cup of syrup
Calories 165kcal

Ingredients

Blueberry Syrup:

Blender Pancakes:

  • 6 large eggs
  • 1 cup water
  • ⅓ cup Bob's Red Mill coconut flour
  • 3 tablespoon Bob's Red Mill chia seeds
  • 3 tablespoon Swerve Sweetener
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • Coconut oil spray for the pan

Instructions

Blueberry Syrup:

  • In a medium saucepan over medium heat, combine blueberries, water, and sweetener. Bring to a boil and then simmer for 5 to 7 minutes.
  • Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool.

Pancakes:

  • In a large, high-powered blender, combine the eggs, water, coconut flour, chia seeds, sweetener, baking powder, vanilla extract and salt.
  • Heat a large griddle or skillet over medium heat and spray with coconut oil spray.
  • Pour pancake batter into 4-inch circles and cook until bubbles begin to appear in the top of the pancake and the underside is set, about 2 to 3 minutes.
  • Gently flip pancakes and cook until second side is golden brown. Repeat with remaining batter. Note: Batter thickens as it sits so you may need to use a cooking utensil to spread it into a circle for the last few batches.
  • Serve with butter and blueberry syrup.

Notes

Makes approx 12 pancakes. Serves 6 (2 pancakes per serving). Each serving has 6.73 g of carbs and 4.89 g of fiber. Total NET CARBS = 1.84 g.
Food energy: 149kcal
Saturated fatty acids: 4.15g
Total fat: 9.46g
Calories from fat: 85
Cholesterol: 186mg
Carbohydrate: 6.73g
Total dietary fiber: 4.89g
Protein: 8.84g
Sodium: 251mg
Wild Blueberry Syrup makes 1 cup. Serves 8 (2 tablespoon per serving). Each serving has 3.63 g of carbs and 0.78 g of fiber. Total NET CARBS = 2.85 g.
Food energy: 16kcal
Saturated fatty acids: 0.02g
Total fat: 0.12g
Calories from fat: 1
Cholesterol: --
Carbohydrate: 3.63g
Total dietary fiber: 0.78g
Protein: 0.13g

Nutrition

Serving: 2pancakes | Calories: 165kcal | Carbohydrates: 10.36g | Protein: 8.97g | Fat: 9.58g | Saturated Fat: 4.17g | Cholesterol: 186mg | Sodium: 251mg | Fiber: 5.67g