Keto Diner-Style Pancakes With Whipped Blueberry Butter Recipe

Ingredients

• 1/2 cup grass-fed salted butter, room temperature
• 1/4 cup fresh blueberries
• 3/4 cup superfine almond flour
• 1 teaspoon cream of tartar
• 1 1/2 teaspoons stevia extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• 4 large eggs
• 1/4 cup melted salted butter (plus extra for the pan)
• 1 vanilla bean, seeds scraped to remove
• 6 ounces fresh blueberries

Instructions

1. To prepare the whipped blueberry butter, chop the 1/4 cup fresh blueberries into small pieces. In a bowl, combine the blueberries and the 1/2 cup room temperature butter. Use a hand blender to whip the mixture until fluffy, about 4-5 minutes. It may seem like the blueberries won’t combine at first, but continue whipping until you achieve a light, fluffy texture. If you need to store it, remember to bring it back to room temperature before serving.
2. For the pancakes, in a large bowl, whisk together 3/4 cup almond flour, 1 teaspoon cream of tartar, 1 1/2 teaspoons stevia extract, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground nutmeg. Set the bowl aside.
3. In a separate medium bowl, whisk together 4 large eggs, 1/4 cup melted salted butter, and the seeds from 1 vanilla bean. Combine the wet ingredients into the dry mixture until just blended; don’t overmix.
4. Heat a non-stick skillet over medium heat and melt a small amount of extra butter in the pan.
5. Pour 1/4 cup of pancake batter into the skillet and cook for about 2 minutes, until the bottom is light golden brown and bubbles appear on the surface. Scatter a quarter of the 6 ounces fresh blueberries over the pancake and cook for an additional 1-2 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, serving them warm with the whipped blueberry butter.