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!
1/2cupblueberriesFresh or thawed frozen ones work best
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.
* 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.