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Ombré Berry Keto Pancake Stack Recipe

There is no better treat than pancakes on the weekend, and now you can take them up a level by using berries to naturally colour them from deepest purple to vibrant pink. This super-simple recipe using our Pancake and Waffle Mix, will have everyone wanting to get involved!

Blueberry Keto Pancake Stack


Net Carbs:

Servings: 2


½ cup No Guilt Bakes Pancake and Waffle Mix

1 egg

75ml almond milk

½ cup fresh, canned or frozen berries

½ cup cream cheese

2 tablespoon allulose or powdered sweetener of choice

Juice of half a lemon

Blueberry Keto Pancake 3


  1. Place the pancake mix in a large bowl and add the egg and almond milk. Whisk until smooth. Rest mixture for 5 minutes. 
  2. Divide the mixture into three separate bowls. Crush the berries through a sieve and add ⅔ of the resulting juice to one of the bowls, and ⅓ to a second bowl to make three different tones of mixture. 
  3. Heat a frypan or griddle pan over a medium high heat. Drizzle with oil and place a spoonful of the mixture into the hot pan, and cook until bubbles form around the edges. Flip and cook other side for 45 seconds then remove to a plate. Repeat, making two of each colour. 
  4. Stack pancakes from dark to light.
  5. Mix the cream cheese, sweetener and lemon juice together and drizzle over the top.

Blueberry Keto Pancake Stack 2

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