Want a simple, no-nonsense alternative to my keto pancake recipe? If so, you’re going to love these low-carb blueberry pancakes! Like my almond flour blueberry muffins, these pancakes are as fluffy and flavorful as “traditional” pancakes. The only difference is they’re made with entirely keto-friendly ingredients. This recipe is a spin-off from my keto pumpkin pancakes but, of course, made with fresh blueberries in mind. The finished pancakes are perfectly golden brown on the outside, yet pillowy soft on the inside and full of vibrant blueberry flavor!
Recipe highlights
Naturally gluten-free. Because they’re totally grain-free. Crowd pleaser. I’ve made this recipe for my non-keto friends, and they’re always shocked when I tell them there’s no flour or sugar. Customizable. You can use different berries, add chocolate chips, or top them with your favorite sugar-free sweetener. The options are endless! Ready in 15 minutes. The hardest part will be waiting for the batter to thicken up, but I promise, your patience will be worth it.
What we love about these low-carb pancakes is how freezer-friendly they are! I like to make a double (or triple) batch and freeze the extras. They reheat great and taste as good as fresh, just like my keto chaffles.
Ingredients needed
Only simple, no-nonsense ingredients are needed to make these keto pancakes. Here’s everything you’ll need:
Almond flour. As always, I highly recommend blanched almond flour, not almond meal. The reason is that blanched almond flour has a finer consistency, whereas almond meal can make the pancake texture gritty. Coconut flour. When combined with almond flour, the coconut flour makes for extra cakey, fluffy pancakes. Cinnamon. A little dash helps amp up the flavor and complement the blueberries. Baking powder. To help create some air bubbles in the pancakes. Granulated sweetener. Either monk fruit sweetener or erythritol works best. Eggs. Preferably room temperature eggs. Milk. Any dairy or non-dairy milk will do, but I used unsweetened almond milk. Blueberries. Fresh or frozen blueberries will work, so use whatever you have on hand. If you’re using frozen, let them thaw first.
Find the printable recipe with measurements below.
How to make keto blueberry pancakes
Step 1- Prep the batter. Using a large mixing bowl and whisk, or in a high-speed blender, add all of your wet ingredients and dry ingredients, except the blueberries. Mix or whisk until you have a thick batter. Step 2- Rest the batter. Pour the batter into a large mixing bowl and fold in the blueberries. Let the batter sit for 5-10 minutes to thicken. If the batter is too thick, add a little milk. Step 3- Cook the pancakes. Preheat a large non-stick skillet over medium heat and grease with cooking spray. Once hot, pour ¼ cup portions of the pancake batter into the pan and cover. Allow the pancakes to cook for 2-3 minutes until the edges are golden. Flip and repeat. Once cooked, serve immediately.
Recipe tips and variations
Look for bubbles. I know it’s time to flip the pancakes when I see little bubbles pop up as they’re cooking. Garnish the pancakes. No good pancake recipe is complete without some fun toppings! To keep things low carb, use butter, sugar-free syrup, or keto whipped cream. Don’t overheat the pan. Otherwise, the bottom of the pancake will burn before the middle is fully cooked. I always stick to medium or medium-low heat, no matter how much I may be tempted to crank it up! Add mix-ins. Some of my favorite keto-friendly pancake mix-ins are sugar-free chocolate chips, shredded coconut, and chopped nuts. Flavor the batter. While I think this recipe is pretty flavorful as is, sometimes I’ll add a sprinkle of salt or a little vanilla extract or lemon zest to sneak in an extra finishing touch. Swap the blueberries. I’ve made this recipe with strawberries and raspberries, and they turned out great! Keep them warm. When I’m making enough pancakes to feed a large group, I like to store the cooked ones in the oven set to its lowest setting while I continue cooking the rest.
Storage instructions
To store: Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. To freeze: Transfer cooled pancakes to a freezer-safe container and freeze them for up to 2 months. Thaw them overnight in the fridge. To reheat: Reheat the pancakes in the microwave, on the stovetop, or pop them into a toaster.
Frequently asked questions
More keto breakfast recipes to try
Protein coffee– A surefire way to squeeze in as much protein into your morning. Egg white omelette– Light, fluffy, and filled with your favorite fillings. Crustless quiche– My family’s current breakfast obsession! Egg wraps– Trust me, you’ll never see tortillas the same way again. Keto breakfast casserole– Chock full of hearty proteins and melty cheese, all for 1 gram net carbs per serving.
The recipe originally published June 2018 but updated to include new information for your benefit.
