Keto Blueberry Pancakes

Indulge in these fluffy and delicious Keto Blueberry Pancakes, a low-carb twist on the breakfast classic that’s perfect for satisfying your cravings without derailing your diet. Made with a wholesome blend of almond flour and coconut flour, these pancakes are naturally gluten-free and packed with rich flavors. Bursting with juicy blueberries and lightly sweetened with keto-friendly erythritol, each bite is a delightful balance of sweetness and tanginess. Quick to whip up in just 10 minutes of prep time, these pancakes are not only ideal for slow weekend mornings but also a great option for meal prep. Serve them with a pat of butter, a drizzle of sugar-free syrup, or even more fresh blueberries for a breakfast that’s as nourishing as it is delicious. Perfect for keto, paleo, and low-carb lifestyles, these pancakes are a breakfast game-changer!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, sweetener, and salt until well combined.

Step 2

In another bowl, beat the eggs and then add in the almond milk and vanilla extract. Mix until smooth.

Step 3

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.

Step 4

Gently fold in the blueberries, being careful not to crush them.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.

Step 6

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.

Step 7

Carefully flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.

Step 8

Repeat with the remaining batter, adding more butter or coconut oil to the skillet as needed.

Step 9

Serve the pancakes warm with additional blueberries, butter, or sugar-free syrup as desired.

Nutrition Facts

Serving size	(659.3g)

Amount per serving	% Daily Value*
Calories	1196.4

Total Fat 94.3g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 620mg	0%
Sodium 1434.8mg	0%
Total Carbohydrate 77.8g	0%
Dietary Fiber 24.9g	0%
Total Sugars 13.5g
Protein 47.4g	0%

Vitamin D 228.8IU	0%
Calcium 724.8mg	0%
Iron 8.5mg	0%
Potassium 499.4mg	0%

*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.

Source of Calories

Fat: 62.9%

Protein: 14.0%

Carbs: 23.1%