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These keto blueberry pancakes are easy to make and even easier to eat! Made with wholesome, low carb ingredients, you’ll fall in love after just one bite.
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!
Table of Contents
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
Absolutely! Blueberries are keto-friendly and make a great addition to any keto breakfast or sweet treat. 1 cup of blueberries is equal to just 6 grams of net carbs.
Your pancakes may be grainy if you use almond meal as opposed to almond flour since almond meal is made with the almond skins in-tact.
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.
Keto Blueberry Pancakes
Ingredients
- 1/2 cup almond flour
- 2 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1-2 tablespoon allulose
- 3 large eggs
- 1/4 cup milk of choice
Instructions
- In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains.
- Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
- Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
- Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.
Nutrition
The recipe originally published June 2018 but updated to include new information for your benefit.
Can the batter be frozen?
Have you tried a vegan version?
I haven’t but you are welcome to experiment and see 🙂
Wonderful. Love that I can enjoy pancakes again.
WOW!!! So delicious!! My husband almost licked the plate! Who knew keto could be so good?!
Just made these, very 😋 delicious. I omitted the blueberries in the batter and simply added a little bit of homemade blueberry sauce, very yummy pancakes and the cinnamon really hides the coconut well 😊👍
That sounds delicious! 🙂
I made these for the first time tonight. I found them to be very flat and dense. I’m using ingredients I’m not used to using. I bought Sweet Leaf Organic Stevia. I wouldn’t call it granulated but more powder like but any time I’ve used sugar substitute it’s never granulated. I cooked them on an electric skillet with no lid on about 350 degrees. What could I do to make them fluffier?
Hi Amber, I’ve never really been a big fan of using the powder style sweeteners, as it really changes up the texture.
These pancakes are the best fluffy grain free I have found! Taste and texture were great! I made these for my family of 6, even the wife and all 4 girls loved them! I would say to make the serving size and yield amount easier to find but don’t change the receipt at all!
😀 Cheers mate- That is what I like to hear! Glad the family enjoyed them 🙂
For the keto version, instead of a granulated sugar can you use a sticky sweetener instead? i.e. maple syrup or honey? Would the ratios be the same or would I need to reduce the other liquids if using a liquid sweetener?
I haven’t tried it myself, but let me know if you do- If you do try it, I would slightly reduce the amount of milk.
I have heavy whipping cream in the fridge from another recipe and all the other ingredients besides any kind of milk? Would the cream work? Thanks 🙂
Hi Jordan- I haven’t tried, feel free to experiment and see 🙂
Just wanted to say what a great recipe this is. I made them Saturday and cooked them in a pan and they turned out wonderful. I just made more today and used my pancake maker and they turned out ever better. Thank you so much 😁 I have one little question. How do I reheat them? Toaster?
😀 yay! For sure- I like to reheat them in the microwave or crisp up on the pan, but a toaster will work too, as long as the setting is low (so it doesn’t turn to toast!)
I used equal as my sugar sub (a little more than the recipe because I like sweeter stuff) and coconut milk for my dairy sub! A little more cinnamon than the recipe, and they taste just like regular pancakes!! Definitely making again!
LOVE IT! Thanks for the feedback!
You said that it makes 2-3 servings… when calculating macros this needs to be specific. Is it 2 or 3?? Thanks!
Hi there, 3 servings!
Arman, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
So welcome!
Can I use all coconut flour?
That won’t work at all.
I was very much a doubter since i have never tried almond flour. Grew up on homemade blueberry pancakes with buttermilk, flour, etc.. GREAT JOB!!!! I have been a little disappointed in the overall Keto recipes I find and was expecting the same from this one. I was wrong.. Used blue berries we picked this past summer in Northern Minn.
Looking forward to trying more of your recipes.
Stoked to hear this, Thanks Jon!
Is it possible to make these into muffins?
I haven’t tried, please let me know if you do!
Do you this this could be made with water instead of almond milk? I dont keep it on hand and I hate to buy it for just a little bit. If not do you think canned coconut milk would work?
I’d definitely go the canned coconut milk route- I haven’t tried with water.
I follow the recipe for the low carb and it went in the pan flat and runny. My boyfriend thought they were ok. I didn’t like them at all. But, there’s only so much you can do when utilizing low sugar substitutes. I’m glad that I already had the ingredients.
Oh no I’m sorry- Did you change any of the ingredients? They shouldn’t be flat or runny.
THESE WERE VERY GOOD. you can not compare a “keto” pancake to your pancake batters from a box. these are wonderful and perfect for keto followers. one is all you need, very filling!! and i like that they did not include cream cheese, kinda tired of all the recipes with so much cheese!!
LOVE THIS! Cheers, Sarah!
The oat version came out beautifully. I made them for my husband who is on a strict no processed foods diet. They were really satisfying and helped our family to enjoy breakfast again.
That means so much, stoked to hear that!
I wouldn’t call these pancakes, even though they look like them in shape. They are perfectly fluffy. But the dark color and the small grainy crumb from the almond flour makes them something else. And they taste a bit like while wheat toast. They’re good & healthy – just not pancakey enough to make as pancakes
Hi Rachel, sorry to hear that- Have you tried using blanched almond flour? Different brands of almond flour tend to yield different results- The ones I recommend and use are smooth and really fluffy!
I love these, because I love anything pancake! ? I made both! ?
For the low carb option I didn’t have almond flour, so I just ground up half a cup of oats for “oat flour” as a substitute. I don’t know if that’s taboo or not, but it tasted amazing! A little eggy for me (I’m not an egg person) so can I do 2 eggs rather?
The vegan option was light & fluffy. But the baking powder and apple cider vinegar came through quite strong, can I go down to 3/4 tbsp?
Overall, texture and flavour, low carb is the strong winner! Maybe it’s the cinnamon? My fave spice. I have saved this recipe as my cheat meal when I feel like pancakes. I have already made three different treats of yours. Watch me, I’m going to lose weight while still enjoying my sweet tooth ??
I am grateful that you share your talent Arman! So glad I discovered you.
You are very sweet, thanks for the feedback!
The low carb version works best with the full eggs!
I absolutely HATE the taste of coconut, and coconut flour (CF) is known for its strong coconut flavor. So although this recipe calls for only a small amount of CF, I’m hesitant because I suspect that even a small amount of it will impart that nasty coconut flavor (if even just a hint of it) to the finished product. Is there something else that can be substituted for the CF?
Hi there, you won’t taste the coconut flour, I promise! I haven’t tried it with anything else, I’m afraid!
Excellent pancakes! I doubled the recipe for the low carb version. My son even enjoyed them. I’m putting this in my recipe box. 🙂
Aw, cheers Lindsay- Glad he enjoyed them too!
I feom Sydney! These are the best keto pancakes I’ve ever had. I divided the batter into 2 not 3 and added a pinch of salt and removed tje sweetner. Thanks so much!!!
That means so much, great to hear it!
Turned out great, best version i have come across. Keto version so i used almond milk. I did have difficultly cooking and not burn. Will practice Getting temp right, i did cover.
🙂 Try to cook a little lower and cover, for even cooking 🙂
These were great, Arman! We loved them!
Thank you, Jessica!
I just made these…recipe is a keeper and it turned out great, overall, bit they were thin. Taste was great. Wondering how I can get mine to be more fluffy.
I added the baking soda and followed recipe exactly. Please help.
Hi! Try and cook them on super low heat, smaller pancakes and ensure they are covered 🙂
if i dont add sweetener, or blueberries what would the carbs be?
Feel free to calculate it using myfitnesspal or similar!
Made these for breakfast. I had to alter your recipe as follows:
*I halved the recipe because it was just myself and really don’t want to be a glutton! *I did not have blueberries so these were just regular pancakes. *My batter did not seem thick enough after adding a bit less than 1/4c cream so I added another TBS almond flour, then tsp coconut flour. Now seemed thick enough. Otherwise followed the directions. They cooked up nicely and were more dense than I anticipated. ***Next time I make them I will add some vanilla for added flavor, as this ingredient was missing from the flour recipe, but is included in the non-flour option.
But open to any suggestions on how to make these less dense? Less blending?
Hi! Yes, definitely don’t over mix then 🙂
They where amazing! Yum yum yum!
😀
I’m glad I found this site, I just started and still feeling my way around on the keto diet. Been craving sweets like crazy. Gonna try all these Thx
Great to have you here, Bill!
I didn’t have any almond or coconut flour on hand, and have a child allergic to oats, so I used your recipe as inspiration for what I DID have! I had 1/2 cupof Bob’s Red Mill GF baking flour, added 4Tbs popped amaranth, 2tsp baking powder, 1/2 tap xantham gum, 1tsp cinnamon, 3tbs sugar, 4 eggs, 1/2cup almond milk. They turned out soft, fluffy and delicious! Now, I and my family are not on a total grain free diet, but we do have an enormous amount of food allergies and this recipe helped me in a pinch. Thank you!
Thanks for the feedback, Carly!
How many pancakes does this recipe yield?
3-4 large servings!
HI, if they are large servings, is one pancake considered 1 serving? Nutritional info only says per 1 serving. Thank you.
It depends on how many pancakes you make. Just make the whole batch and divide by 3.
So, 3 pancakes = 1 serving by your nutrition facts?
It depends on how many you get from a batch, just divide it by 3.
My grocery store was out of coconut flour. Can I use extra almond flour?
This needs coconut flour! 🙂
Grocery store was out of coconut flour. Can I use extra almond flour?
Needs the coconut flour! 🙂
I’m going to try the keto version but make it vegan by doing a flax egg.
I don’t think that will turn out very well, they crumbled for me!
Did it work?!
I made the oat version with raspberries. Very tasty!!! I loved the recipe.
I’d like to do the keto version but I can’t find coconut flour. Can I substitute it with more almond flour or what do you suggest? Thank you very much!
Hi! The coconut flour is key for texture and holding the pancakes together 🙂
I made the vegan version for my son who is sensitive to gluten, dairy and eggs. I used coconut milk for the liquid, and coconut oil in the pan. They REALLY stuck to the pan. Do you have any tips to prevent this? They tasted great but did not resemble pancakes because they were so stuck. Thanks for any help you can give – I definitely want to make these again!
Hi! Is your pan non-stick? I’ve never had that issue.
I LOVE blueberry pancakes! So yummy–this recipe looks like a total winner. I really want to try the vegan version of this!
i live in a remote area and do not acess to going quickly up to the store, it is a 5 hour round trip so i have stevia powder and liquid on hand and natural maple syrup, is it ok to use stevia?
I’d use the maple syrup.
is this keto recipe for one or is this carb count per pancake, how many servings per recipe?
2-3 servings per recipe.