Keto Blueberry Pancakes
Indulge in the fluffy decadence of Keto Blueberry Pancakes, a low-carb breakfast delight bursting with juicy blueberries in every bite. Made with a nutrient-rich blend of almond and coconut flour, these pancakes are naturally gluten-free and crafted to fit perfectly into keto and low-carb lifestyles. A hint of vanilla and a touch of natural sweetener bring irresistible flavor, while unsweetened almond milk keeps the texture light and airy. Quick and easy to prepare in just 25 minutes, these pancakes are ideal for busy mornings or weekend brunches. Pair them with sugar-free syrup or a dollop of butter for a satisfying breakfast that feels like a treat—minus the guilt.
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 2 tablespoons sweetener (e.g., erythritol)
- 0.25 teaspoon salt
- 1 cup unsweetened almond milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup blueberries
- 2 tablespoons butter or coconut oil (for cooking)
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, sweetener, and salt until well combined.
In another bowl, beat the eggs and then add in the almond milk and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and fully combined. If the batter is too thick, you can add a little more almond milk until it reaches your desired consistency.
Gently fold in the blueberries, being careful not to crush them.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface of the pancakes, about 3-4 minutes.
Carefully flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or coconut oil to the skillet as needed.
Serve the pancakes warm with additional blueberries, butter, or sugar-free syrup as desired.
Nutrition Facts
Calories |
1270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1417 mg | 62% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 14.0 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 792 mg | 61% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
