Keto Blueberry Pancakes
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My 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.
A morning with blueberry pancakes is always something worth waking up for. Like my keto pancakes, these are just as fluffy and flavorful as “traditional” pancakes. The only difference is that 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
- 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, but I promise your patience will be worth it.
- Meal prep friendly. 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.
Key Ingredients
Only simple, no-nonsense ingredients are needed to make these keto pancakes. Here’s everything you’ll need. The complete list is in the recipe card below.
- 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, 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. I recently retested this recipe and found that allulose yielded a fluffier, sweeter batter than other sweeteners. My original recipe called for erythritol or monk fruit, but these are a little gritty.
- Eggs. Room temperature eggs, please.
- 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.
How to make keto blueberry pancakes
Step 1- Prep the batter. Using a large mixing bowl or a high-speed blender, add all your wet 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 it 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.
Arman’s recipe tips
- Look for bubbles. I know it’s time to flip the pancakes when I see little bubbles pop up as they’re cooking. A transparent lid helps!
- 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 tempted I am to crank it up!
- 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.
- 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, a little vanilla extract, or a bit of 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!
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.
Reheating: Reheat the pancakes in the microwave for about 30-seconds until warm. You can also reheat them on the stovetop with a spritz of oil until hot.
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 rather than almond flour, since almond meal is made with the almond skins intact. This is why I really suggest using blanched almond flour.
✅ Nutrition reviewed
“These low carb blueberry pancakes are a healthy and gluten-free option that sneaks in extra fiber with minimal sugar. These keep blood sugar levels steady and the healthy fats keep you satisfied and full.” – Felicia Newell, MScAHN, RD, CPT.
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
- 1/2 cup blueberries fresh or frozen
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.
Notes
- Tips: See my recipe tips above for the best blueberry pancakes.
- Leftovers: Keep in the fridge for up to 5 days or the freezer for 2 months.
Nutrition
More keto breakfast recipes
- 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.
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 have tried a handful of keto pancake recipes, and this one has been the best so far. Thank you. Highly recommend.
Thanks for the lovely feedback, Rosalinda- I appreciate you making my pancakes 🙂
Hi! Can you use almond meal and coconut meal instead of flour? 🙂
Coconut meal is fine, but I prefer using almond flour, as it yields a lighter and fluffier pancake.
Found this recipe via google and wow!! Fantastic pancakes, my husband (picky eater) loved them too! Fluffy, satisfying, and delicious! Thanks, definitely adding to my recipes!
Love to hear that, Carla- thanks for taking the time to leave a lovely review!
Awesome !
Thanks for the feedback, Carolyn!
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 🙂
These keto blueberry pancakes were sensational- no one could tell they were keto!
Thanks for the lovely feedback, Janine- glad you enjoyed the recipe!
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!
I
Want to ask. You actually need to mix 2
Gluten free flours together to have the same response in baking as regular flour?
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.