Keto Blueberry Pancakes
These keto blueberry pancakes might just be the fluffiest, most pillowy blueberry pancakes ever! Made with nutrient-packed, low-carb and gluten-free ingredients, they’re impossibly moist and super dense. That means these keto pancakes will keep you full all the way to lunch without any of the uncomfortable belly bloat.
Make these as a delicious, nutritious breakfast that’s ready in less than 20 minutes. Or prepare them in advance and freeze for a perfect grab-and-go snack through the week!
For a long time, I wasn’t a big fan of pancakes. I assumed they had to be made with flour. And flour isn’t an ingredient that has ever really sat well with me. Traditional pancakes always left me feeling lethargic and like I had eaten WAY too much. I’m talking three months pregnant food baby. So, I omitted pancakes entirely from my diet.
But then I discovered I could actually make pancakes with ingredients I wasn’t sensitive or allergic to.
After a few failed attempts at making pancakes without flour… including a mishap where I basically made hockey pucks for breakfast ( I finally landed on the perfect blueberry pancake recipe! Not too thin but not too dense, packed with nutrients and flavour, and easy to make any morning.
By ditching the wheat I was able to make these pancakes keto, paleo, gluten-free, and SO much easier to digest. And, as an added bonus, they are way tastier too! I’m willing to bet you won’t go back to making pancakes with flour after you’ve tried these!
The easiest way to make pancakes gluten-free and low-carb is to use almond or coconut flour instead of wheat flour. But, the very best way is to use a combination of the two! Almond flour has a naturally nutty and sweet flavour that is perfect for pancakes, while coconut flour creates a perfectly dense, cake-like texture.
Bob’s Red Mill is by far my favourite brand for both almond flour and coconut flour. If you haven’t given them a try yet, I highly recommend you do. Their almond and coconut flours are tested and confirmed to be gluten free, so you can rest assured there are no fillers that may cause you to have a reaction.
Other Keto-friendly ingredients
In order to keep make these blueberry pancakes keto, you, of course, also need to use a sugar substitute. Erythritol (specifically, Swerve) is the sweetener of choice in my house because I find it has the least aftertaste. That said, you could also use Stevia or Monkfruit if you prefer.
If you are following a strict keto diet, or simply looking to lower your daily carb intake, you’ll already know that a lot of fruits are off the table. However, blueberries are a great, keto-friendly option. I much prefer to use fresh blueberries in this recipe, but you could use frozen if that’s all you have on hand.
Finally, instead of using milk, which is high in sugar, I opted for unsweetened almond milk. I have tried making these keto blueberry pancakes with cream, but found the texture wasn’t as nice.
This recipe is super easy to make and uses ingredients that are readily available. There are just a few tips and tricks to note before you start cooking to ensure you end up with the PERFECT pancakes every time!
The first tip is to make sure you bring your eggs to room temperature before you mix them with the other ingredients. If you use eggs straight out of the fridge, they will cause the coconut oil to re-solidify when the two are mixed together. This results in globs of oil being unevenly dispersed through the batter and, eventually, the pancakes. Which, while delicious, is not the consistency we’re going for. Instead, you want the oil to remain in liquid form and evenly distributed throughout the batter.
The second tip is to let the batter rest for a few minutes after you’ve combined the wet and dry ingredients. Coconut flour is dense, and can absorb a lot of liquid. By letting the batter rest for a few minutes, you allow the coconut flour to soak up some of the wet ingredients. This leaves you with the perfect consistency for pancakes!
I don’t recommend modifying the types or amounts of flours in this recipe. I think the ratio of almond flour to coconut flour in this recipe produces the tastiest keto blueberry pancake with the nicest consistency.
If you follow a strict vegan diet, you could try substituting the eggs with flax eggs. If you don’t know how to make a flax egg, check out How to Make a Flax Egg by Minimalist Baker for an easy step-by-step guide. I personally haven’t tried this modification so can’t guarantee the recipe will turn out. If you do give it a try, I’d love to hear in the comments whether it worked for you!
If you don’t follow a keto diet, feel free to use coconut sugar in place of the Swerve and maple syrup on top!
I definitely recommend using fresh blueberries for this recipe. If you are using frozen berries, be sure to thaw them first. Also be aware that they may add additional liquid to the batter.
I think these pancakes are delicious all on their own or with just a bit of butter. But, if you prefer a sweet maple taste with your stack, check out this awesome recipe for Keto Low Carb Sugar-free Maple Syrup by Wholesome Yum!
Can I freeze these pancakes?
Definitely! In fact, I often double or triple the recipe to make a big batch on the weekend and freeze them for snacks through the week. If you are freezing these pancakes, be sure to let them cool completely before wrapping and placing in the freezer. I wrap them individually so I don’t have to thaw the whole batch. It makes it so easy for me to grab one at a time to go. To thaw, simply take the pancakes out of the freezer and leave them in the fridge overnight.
In need of other keto breakfast inspiration? Check out my Silky Smooth Keto Oatmeal for another great option to start your day!
If you try this recipe, please rate it and add your comments below. And be sure to tag @thebespokebites in your photos and videos for a chance to be featured!
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Keto Blueberry Pancakes
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon Swerve sweetener (or other sweetener of choice)
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 3 eggs, brought to room temperature
- 2 teaspoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/4 cup blueberries
- Remove your eggs from the fridge to let them come to room temperature*. Set aside.
- Mix the almond flour, coconut flour, Swerve, baking powder and salt together in a small bowl. Set aside.
- Whisk the eggs in a medium bowl until well beaten. Whisk in the melted coconut oil and vanilla extract. Add your dry ingredients to the wet ingredients and mix until well combined. Add the almond milk and mix again; until no lumps remain. Stir in the blueberries.
- Let the batter rest for 5 minutes** while you heat a nonstick pan over medium-high heat. Add a bit of butter or coconut oil to the pan. Once your pan is heated, use 1/4 cup measuring cup to scoop the batter onto the pan in even pancakes.
- Cook until you see the edges beginning to firm slightly; about 7 minutes. Flip and cook another 2-3 minutes until pancakes are fluffy and cooked all the way through.
- Serve with more blueberries and some coconut whipped cream!
- *Using eggs at room temperature will ensure that the melted coconut oil doesn’t re-solidify when added to the other wet ingredients.
- **Allowing the batter to rest for a few minutes will let the coconut flour absorb some of the liquid and will result in pancakes with maximum fluffiness!
What do I need to do to this recipe, to make crispy waffles? Thank you!
is liquid coconut oil the same as solid coconut oil? When melted is it the same volume as the liquid?