Low Carb No-Flip Berry Pancakes -- Thick & Fluffy

Happy Saturday! We awoke to a bright beautiful morning here. It's supposed to get hot today up into the upper 80s...but the morning was perfect and only in the upper 60s. One of my dear sweet neighbors, Helen, brought over some freshly picked local strawberries to us yesterday. They were some of the most deep red sweet strawberries I have seen or tasted -- and almost as sweet as Helen is! Oftentimes I purchase beautiful strawberries in the store and they are bright red on the outside and perfect looking but solid white on the inside and not very sweet or juicy. One bite into one of these berries reminded me once again how there is nothing better than a freshly picked ripe strawberry straight off the vine! Last night I thought about all the different things I might make with them this weekend -- strawberry shortcake came to mind first...but when I woke up this morning, I decided to make my favorite No-Flip Berry Pancakes using some of these beautiful strawberries. I also had some fresh blueberries as well and decided it would be an excellent way to begin this Saturday morning on Memorial Day Weekend! I mean, what would be more appropriate than pancakes that were red, white and blueberry! Wait until you see the photos I took of these berries after they are sliced -- they are red all the way through to the center. I topped my berry pancakes with additional fresh berries, a drizzle of no-sugar maple flavored syrup and a few small dollops of whipped cream. They were awesome! If you haven't tried my no-flip pancakes yet...try them this weekend. You won't be sorry! These don't just taste like regular pancakes -- they are better! I snapped a few photos and included the recipe below. Enjoy!

So red, white and blueberry!

Before going into the oven -- look how red these berries are all the way through!

No-Flip Berry Pancakes (Thick & Fluffy Version)

Ingredients:

1 cup blanched almond flour
1/4 cup ground golden flaxseed
2 tablespoons coconut flour
1/4 cup plus 1 tablespoon Swerve Sweetener, divided (or other granular sweetener)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon Ceylon cinnamon (or 1/4 teaspoon regular cinnamon)
1 cup buttermilk
2 large eggs
2 tablespoons coconut oil, melted and cooled (plus a little extra to grease skillet)
1 teaspoon natural maple flavor (I use Boyajian)
1/2 cup sliced strawberries or blueberries, optional
Sugar free maple syrup for serving, optional (I use Nature's Hollow maple pancake syrup)**

Directions:

Preheat oven to 350 degrees

In a large bowl, combine almond flour, flax, coconut flour, 1/4 cup sweetener, baking powder, baking soda, salt, and cinnamon; whisk to combine and break up any lumps.

In a separate small bowl, beat buttermilk, eggs, coconut oil and maple flavor together. Stir wet mixture into dry mixture; mix just until combined.

Heat a 10-inch ovenproof nonstick skillet over medium high heat until hot. Spray or brush pan with coconut oil. Pour pancake batter into hot skillet; top with sliced strawberries or blueberries and sprinkle with remaining 1 tablespoon sweetener. Cook on stove top for about 2 minutes. Place skillet into preheated oven and bake for about 25 minutes or until pancake is cooked in the center and doesn't jiggle when gently shaking the skillet. Let set in pan for approximately 5 minutes. Use a rubber spatula to gently loosen and slide onto cutting board. Cut into wedges and serve topped with sugar free maple syrup or additional berries, if desired.

**WARNING: Many sugar free syrups contain xylitol. It is deadly to pets -- do NOT share any foods containing xylitol with your pets. Also be careful when using any granular type xylitol sweetener (Swerve does not contain any xylitol).