Crispy Blueberry Pancakes
THM:S, low carb, sugar free, gluten/nut free (allergy info does not include suggested toppings)
Serves: 1
  • 1 egg
  • ¼ cup Briana's Baking Mix*
  • ½ tsp. baking powder
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • Dash of cinnamon
  • Dash of salt
  • ¼ cup water
  • 2 T Greek yogurt
  • Handful of fresh blueberries (if using frozen blueberries, thaw and drain)
  • Coconut oil for frying
  • Suggested toppings: cream cheese, homemade sweetened whipped cream, natural peanut butter, more blueberries, sugar free maple-flavored syrup
  1. Whisk the egg. Add the dry ingredients and whisk again. Add the water and Greek yogurt and whisk until smooth. Fold in a handful of blueberries.
  2. Heat a generous dollop of coconut oil in a pan of your choice (I used a nonstick pan). When the coconut oil is hot, turn the stove burner down to medium heat. Fry the batter in two pancakes. You don't want to under-do these pancakes or they'll be wet in the middle. Let them get nice and crispy on one side before flipping them. Remove them from the pan when the other side is crispy and the centers aren't mushy when you press on them.
  3. Serve the pancakes with your choice of THM:S (low carb) toppings (suggestions given above). Yields 1 serving (2 pancakes)
You can easily multiply this recipe to feed your family! For 4 servings (8 pancakes), you would need 4 eggs, 1 cup Briana's Baking Mix, 2 tsp. baking powder, ⅜ tsp. THM Pure Stevia Extract Powder, ¼ tsp. cinnamon, ¼ tsp. salt, ½ cup Greek yogurt, and 1 cup water. Plus a few handfuls of blueberries, of course.
*I suggest using my baking mix in this recipe and not trying to substitute. Some people have had trouble with their pancakes falling apart, and I think it's because they substituted THM Baking Blend for my baking mix. My mix is a little "sturdier", and in some recipes formulated for it (especially recipes that take a lot of liquid) the THM Baking Blend just doesn't quite hold up as well.
Recipe by Briana Thomas at