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Keto Blueberry Pancake Smoothie

Keto Blueberry Pancake Smoothie
Ingredients
- 1 cup (245 g) plain non-fat yogurt
- 1/2 cup (120 ml) low-carb milk
- 1/2 cup (75 g) blueberries, frozen
- 2 tablespoons (30 ml) sugar-free pancake syrup
- 1/4 teaspoon ground cinnamon
Method
- Combine all of the ingredients in your blender and blend until smooth and well combined
Makes 1 serving
- Each with 16 carbohydrate, 2 g dietary fiber, 14 g usable carbs
- The carb count does not include the polyols in the sugar-free pancake syrup
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Combine all of the ingredients in your blender and blend until smooth and well combined Makes 1 serving Each with 16 carbohydrate, 2 g dietary fiber, 14 g usable carbs Continue Reading →

In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well. Drain pie filling; reserve syrup. Gently stir berries into batter. Pour about 1/4 Cup Continue Reading →

In blender container, blend egg, yogurt and oil until smooth. Add dry ingredients; blend until smooth. On lightly greased hot griddle, pour scant 1/4 cup batter for each Continue Reading →

Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch til mixture thickens and bubbles. Add 1 teaspoonful lemon Continue Reading →