Keto Blueberry Pancakes Recipe

Indulge in the comforting warmth of a classic breakfast favorite with our Keto Blueberry Pancakes. These fluffy, golden rounds of goodness prove that following a ketogenic lifestyle doesn’t mean giving up on the simple joys of a traditional pancake breakfast.

Our recipe cleverly substitutes traditional wheat flour with a carefully crafted blend of almond flour and coconut flour, resulting in a low-carb alternative that doesn’t compromise on taste or texture.

Each bite bursts with the natural sweetness of fresh blueberries, offering a perfect balance to the nutty undertones of the keto-friendly batter.

Whether you’re a long-time keto enthusiast or just starting your low-carb journey, these pancakes are sure to become a staple in your breakfast repertoire.

So grab your favorite sugar-free syrup, brew a pot of coffee, and get ready to savor every bite of these delightful Keto Blueberry Pancakes that prove healthy eating can be a truly indulgent experience.

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Keto Blueberry Pancakes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 280 kcal

Ingredients

  

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/3 cup unsweetened almond milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/4 cup granulated erythritol
• 1 cup fresh blueberries
• Coconut oil or butter for cooking

Instructions

 

• In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
• In a separate bowl, beat eggs, almond milk, melted butter, vanilla extract, and erythritol until well combined.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 5 minutes to thicken.
• Heat a non-stick skillet or griddle over medium heat. Grease with coconut oil or butter.
• For each pancake, pour about 1/4 cup of batter onto the skillet. Sprinkle a few blueberries on top.
• Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
• Repeat with the remaining batter.
• Serve warm with sugar-free syrup or additional fresh blueberries.

Notes

Nutritional Information (per serving)

• Calories: 280
• Fat: 24g
• Protein: 10g
• Net Carbs: 4g

Keyword Almond Flour, Blueberries

Cooking Tips

• The batter will be thicker than traditional pancake batter due to the almond and coconut flours.
• If the batter is too thick, add a little more almond milk to achieve the desired consistency.
• Cook the pancakes on medium-low heat to ensure they cook through without burning.

Equipment Needed

• Large mixing bowls
• Whisk
• Non-stick skillet or griddle
• 1/4 cup measure or ladle
• Spatula

Possible Substitutions

• Replace blueberries with raspberries or blackberries for variety.
• Use coconut milk instead of almond milk for a nuttier flavor.
• Substitute erythritol with monk fruit sweetener or stevia to taste.