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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.
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!