Super Fluffy Keto Blueberry Pancakes
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These super fluffy keto blueberry pancakes are the perfect treat when fresh blueberries are in season. Top with a dollop of homemade whipped cream or enjoy the traditional slab of butter and low-carb syrup.
Either way, this berry-filled pancake recipe will delight your taste buds!
Kitchen Appliances for Super Fluffy Keto Blueberry Pancakes
Electric Griddle or Cast Iron Skillet
Specialty Ingredients for Super Fluffy Keto Blueberry Pancakes
This isn’t all the ingredients for the pancakes, but the specific specialty ingredients you may or may not have on hand.
Avocado Oil – You can use melted butter in place of avocado oil, but I think the avocado oil provides a fluffier texture.
Almond Flour – You cannot substitute Coconut flour 1:1 in this recipe. Coconut flour is much dryer, you use about 1/4 the amount of almond flour, and it requires more liquid.
Swerve Sweetener – Either Granular or Powdered work for this recipe.
Coconut Oil for the griddle or skillet
Lakanto Maple-Flavored Syrup (optional, but it’s AMAZING!)
Related: Read our family’s keto diet success story.
How to make Super Fluffy Keto Blueberry Pancakes
I love how easy this recipe is to make!
Simply put all the pancake ingredients (except the blueberries) into a large bowl and beat with an electric hand mixer until well combined.
Then, stir in the blueberries and set the pancake batter aside.
Allow the pancake batter to rest while you heat the griddle to 325 degrees F. Once heated, melt about a tbsp of coconut oil on the griddle, and drop 2-3 tbsps of batter onto the griddle for each pancake.
Once the pancake has bubbles popping on top and cooked over ½ way through, flip it over and continue to cook until golden brown on both sides.
Add more coconut oil to the griddle as needed until all the pancake batter is gone. This recipe makes between 15-20 pancakes.
Add a tbsp of butter, your favorite low carb syrup, and enjoy!
Related: If you like these pancakes, check out my keto pumpkin pancakes recipe. They’re made in a blender!
The Best Keto Blueberry Pancakes
These blueberry pancakes are light and fluffy! Made with almond flour, they are perfect for your low-carb and gluten-free diet!
Ingredients
For the Pancakes:
- 4 large eggs
- 1 cup almond milk
- 1/4 cup avocado oil
- 2 teaspoons vanilla extract
- 2 1/2 cups almond flour
- ¼ cup Swerve Sweetener
- 2 teaspoons baking powder
- 2 tsp cinnamon
- ¼ teaspoon salt
- 1 cup blueberries, fresh
Additional Ingredients:
- Coconut oil for the griddle
- Butter
- Lakanto Maple Syrup
Instructions
- Put all the pancake ingredients (except the blueberries) into a large bowl and beat with an electric hand mixer until well combined.
- Stir in the blueberries and set aside.
- Allow the pancake batter to rest while you heat the griddle to 325 degrees F.
- Once heated, melt about a tbsp of coconut oil on the griddle.
- Pour 2-3 tbsps of batter onto the griddle for each pancake.
- Once the pancake has bubbles popping on top and cooked over ½ way through, flip it over and continue to cook until golden brown on both sides.
- Add more coconut oil to the griddle as needed until all the pancake batter is gone.
- This recipe makes between 15-20 pancakes. Two pancakes are a serving.
- Add a tbsp of butter, your favorite low carb syrup, and enjoy!
Notes
Cook time of 5 minutes is per pancake. The total time needed will depend on how large your griddle is and how many pancakes you can put on at a time.
Nutrition Information:
Serving Size: 2 pancakesAmount Per Serving: Calories: 256.96Total Fat: 21.66gSaturated Fat: 2.31gSodium: 177.08mgCarbohydrates: 8.67gFiber: 3.67gSugar: 2.65gProtein: 9.05g