Blueberry popover

March 04, 2021

Bloody delicious. And quick. And fluffy. Enough said. Serves 1. Per serve: Cal: 331; Fat: 18g; Pro: 32g; Carbs: 6g

Meal Type: Breakfast
Recipe Type: LCHF
Serves: 1
Prep time: 00:05
Cook time: 00:10


  • 20 grams Almond meal (0.5 oz)
  • 10 grams Psyllium husk (0.5 oz)
  • 30 grams Vanilla protein powder (1 oz)
  • 5 grams Baking powder (0 oz)
  • 1 Eggs
  • 80 milliliters Almond milk, unsweetened (2.5 oz (U.S.))
  • 0.25 cups Blueberry, frozen
  • 1 teaspoon Coconut oil


Mix all dry ingredients together in a small bowl.

In a separate bowl mix the almond milk and the egg till blended through.

Mix together and leave for 5 minutes to mix and allow psyllium husk to absorb some of the liquid. Take blueberries out of freezer.

Heat coconut oil to medium heat in a non-stick frypan.

Pour pancake mix into the pan and leave to cook for 6 minutes, using fish slice to check it is cooked underneath. When cooked, add blueberries in an even layer over half of the pancake, and flip the other half over to form a pop over. Turn off heat and flip to the other side.



For access to more recipes, articles, tips, meal planning tools and online nutrition coaching, sign up to my "Be More Awesome" plan today