Keto Blueberry Pancakes

These Keto Blueberry Pancakes are awesome! Whether you are on the keto diet or living a keto lifestyle or just looking for a yummy gluten-free and low carb breakfast, this keto blueberry pancakes recipe is the way to go!

I myself am not on a strict Keto diet, but I definitely enjoy keto-friendly foods and recipes. I had the opportunity to work with my brother on a few videos and recipes all about Keto. He has since become a Keto certified coach. If you want to learn more about a practical approach to living a ketogenic lifestyle check out his youtube channel.

Gluten-free foods aren’t usually my favorite, since I am so used to traditional, but I tell you what, you can’t go wrong with these keto blueberry pancakes. We also add bacon to them, which of course is purely optional. They are super easy to make, if I can do it, you can do it. Let’s get started!

What is the difference between success and failure while on the Keto diet? Find out here in this excellent resource.

Step 1: Gather the ingredients

In order to make these homemade keto blueberry pancakes you need a handful of ingredients:

• Almond flour
• Coconut flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Almond milk – Buttermilk can be used as well.
• Oil – Extra virgin olive oil, coconut oil, avocado oil, etc.
• Xylitol sweetener – This is optional
• Blueberries – Fresh is better, but frozen is fine as well.
• Bacon bits – This is purely optional, but adds to the texture as well as a tiny bit of protein.

Tools

• Bowls
• Spatula
• Whisk or fork
• Skillet or griddle

How to make keto blueberry pancakes at home

Begin by mixing together all the dry ingredients with a sturdy whisk or a fork. So mix together the almond flour, coconut flour, baking soda, baking powder, and salt.

In a separate bowl mix together the eggs, oil, and almond milk or buttermilk.

NOTE: If you don’t have coconut flour, you can leave it out, and just use the 1 cup of almond flour. If you want the batter to be sweeter add in 1 Tbsp of Xylitol sweetener to the dry ingredients.

In a large bowl add the egg mixture. Then add the dry ingredient mixture half at a time mixing it in with a spoon or fork.

TIP: You may need to add a little bit more almond milk depending on the consistency that you want. You may wind up adding a total of 3/4 of a cup including the original amount. But start with the 1/2 cup in the egg mixture and go from there.

Fold in the blueberries and bacon bits, if you are using those, they are purely optional. Again add additional almond milk as needed.

Preheat the electric griddle or skillet with medium heat which is 350 F/176 C. Spray the pan or griddle with cooking spray or use a bit of butter.

Step 3: Cook the keto blueberry pancakes

Pour batter onto the griddle or skillet using a measuring cup or a ladle, these help to make the same size pancakes. I usually make them around 4 to 5 inches in diameter.

Allow them to cook for a few minutes on the first size. Then flip them over with a spatula and then let them cook for a minute or less on the other side, until both sides are nice and golden brown. You will see the edges get dull/dried out and a few bubbles will appear when the first side is cooked.

Once you are done you can pile them up on a plate or serve them right away. Top with blackberries and raspberries if you like, as well as some butter.

Pour on a keto-friendly sugar-free maple syrup if you like. Enjoy!

What is the difference between success and failure while on the Keto diet? Find out here in this excellent resource.

How long do keto blueberry pancakes last?

The pancakes will last 2 to 3 days in the fridge if covered with plastic wrap or placed in a ziplock bag. They can also be frozen for a few months.

Here are some other Keto and Keto-friendly recipes you can try:

Keto Pizza

Keto Peanut Butter Cups

Homemade Keto Shortbread Cookies

Keto Granola Bars

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5 from 2 votes

Keto Blueberry Pancakes

These keto blueberry pancakes are awesome! If you are looking for a sugar-free, low-carb, gluten-free breakfast, give these a try! They are so easy to make and super yummy.

Prep Time15 minutes mins

Cook Time10 minutes mins

0 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: gluten-free, healthy, low carb, sugar free

Servings: 4 people

Calories: 256kcal

Author: Matt Taylor

Equipment

• Bowls
• Spatula
• Whisk or fork
• skillet or griddle

Ingredients

• 1 cup almond flour 96g
• 1/3 cup coconut flour 43g
• 1/2 tsp baking powder 3g
• 1/4 tsp baking soda 1g
• pinch of sea salt or pink Himalayan salt
• 2 large eggs
• 1/2 to 3/4 cup almond milk or buttermilk 125 mL to 187 mL
• 1 Tbsp of extra-virgin olive oil 15g
• 1 Tbsp of Xylitol sweetener optional (15g)
• 1/2 cup blueberries optional
• 1/8 cup real bacon bits optional

Instructions

• The first step is to mix together the dry ingredients (almond flour, coconut flour, baking soda, baking powder, and salt). Also, mix together the eggs with the almond milk and extra virgin olive oil in a separate bowl.
• Now let's pour the egg mixture into a large bowl and then mix in the dry ingredients. I usually just do half of the dry ingredients at a time. Mix until well combined.
• You may need to add more almond milk or buttermilk depending on the consistency. Always start with 1/2 cup of the almond or buttermilk first, then add more as needed to get the desired consistency. If you wind up adding too much, just add back in a bit more almond flour.
• Fold in the bacon and blueberries. You can certainly leave those out if you like, or just use one or the other, totally up to you. Again add a bit more almond milk as needed. The pancake batter is ready to go.
• Preheat your griddle or skillet. Add a bit of coconut oil to the griddle. Or you can use butter, etc. Heat the griddle to 350 F (176 C), it doesn't have to be exact.
• Pour the batter onto the griddle or skillet, using a cup or ladle, making the pancakes as large as you want, I usually make them about 4 inches in diameter. Let them cook for a few minutes.

  You will see little bubbles form, and the edges will dry out, and you will see a bit of browning. Check underneath with a spatula, then flip. You want a nice golden brown look to the pancake.

  Now, wait for the other side to cook. Once done, transfer to a plate and serve! Top with fresh blackberries, raspberries, even more blueberries, maybe some keto-friendly sugar-free maple syrup 🙂 Enjoy!

Video

How to Make Keto Pancakes | Easy Blueberry and Bacon Keto Pancake Recipe

Notes

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 256kcal

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