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Fluffy Low Carb Keto Blueberry Pancakes (Paleo, Vegan)

A recipe for thick and fluffy keto blueberry pancakes made with coconut flour and almond flour! These pillow-like keto pancakes come with a flourless, eggless and dairy free option- Perfect for those on a low carb, vegan, paleo, and sugar-free diet! 
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 Servings
Calories 132kcal
Author Arman

Ingredients

Keto Low Carb Version (Paleo, Keto, Sugar Free)

Flourless Version (Vegan, Gluten Free, Sugar Free)

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

* To keep it sugar free, use a monk fruit sweetened maple syrup. To keep it 100% refined sugar free, use maple syrup or agave nectar. 
Fluffy Low Carb Keto Blueberry Pancakes (Paleo, Vegan) can be frozen for up to 2 months. 

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 4.1g | Protein: 7g | Fat: 7g | Fiber: 2g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 1% | Iron: 2%