Blueberry Lemon Walnut Topping for Low Carb Pancakes
So on our low carb/no carb ketogenic diet we love our butter but miss the syrup for our pancakes.
Found this great recipe for low carb pancakes made with coconut flour that cooks up really well.
The All Day I Dream about Food blog is my new go to source for terrific low carb recipes.
Then I came up with this fast and easy topping that will make you forget about the syrup you are missing!
Blueberry Lemon Walnut Topping
Ingredients:
1/2 cup blueberries
Fresh lemon (about 1/2 small lemon)
1/4 cup chopped walnuts
Sprinkle of liquid artificial sweetener of your choice (I use sucralose or generic Splenda or Swerve)
Combine all ingredients in small bowl, mix gently to combine and let stand a few minutes while you assemble and butter your low carb pancakes.
Serves 2
Enjoy!
Of course, this could be easily repurposed (love to repurpose) in a non low carb diet by simply substituting a scant sprinkle of sugar or agave syrup instead of the Splenda.
