These Blueberry Pancakes are soft, fluffy and so easy to make in just one bowl. They are low carb, keto and made with almond flour and coconut flour and are completely grain free, sugar free, gluten free and paleo friendly.
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LOW CARB BREAKFAST IDEAS
Breakfast foods of any kind are an absolute favorite at our house. There’s nothing like waking up to a comforting bowl of keto oatmeal, egg muffins or a giant plate of waffles or fluffy pancakes on a cozy Sunday morning.
INGREDIENTS YOU NEED:
Typical blueberry pancake batter recipes call for higher carb flours and sugars such as:
- all purpose flour / whole wheat flour / white whole wheat flour / spelt flour
- granulated sugar, brown sugar, coconut sugar, honey, agave, maple syrup
Since this blueberry pancake recipe is a healthier and gluten free pancake recipe, you are going to use the following ingredients:
GLUTEN FREE PANCAKES
DRY INGREDIENTS:
Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
Coconut flour: This gluten free flour provides structure to the cake and absorbs moisture so be sure to measure properly. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.
If you’re allergic to almond flour, be sure to check out these coconut flour pancakes which shows you how to make keto pancakes with coconut flour.
Baking Powder: a leavener that helps you pancakes rise.
Spices: for flavor to make your pancakes delicious – use your favorites: cinnamon, nutmeg, cloves, ground ginger etc.
WET INGREDIENTS:
Eggs: help to give the pancakes structure and bind everything together. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter.
Almond Butter: binds the pancakes and gives them structure and that fluffy texture
Almond milk: or any other milk (dairy-free or not) of your choice
Vanilla extract: bring out the flavors from all the other ingredients.
Granulated monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of granulated sugar but is keto-friendly, diabetic-friendly and paleo friendly. If you don’t have monk fruit sweetener, you can swap with your preferred low carb sweetener like SWERVE or erythritol.
Blueberries: We like to use fresh blueberries but you can also use unthawed frozen blueberries as well.
HOW TO MAKE BLUEBERRY PANCAKES
Be sure read the step-by-step instructions and tips to ensure success with your low carb blueberry pancakes.
- MIX WET INGREDIENTS: In a large bowl, beat the eggs then whisk in the almond butter, sweetener, milk and vanilla until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the cinnamon.
- ADD THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking powder and cinnamon and stir until the batter is just combined. Allow the pancake batter to rest for 3-5 minutes so the leavener can activate.
- PREPARE YOUR COOKING SURFACE: Meanwhile, preheat griddle or a large skillet on medium-low to medium heat. Since we’re making grain free blueberry pancakes, it’s important to cook the pancakes low and slow. Spray with avocado or coconut oil cooking spray or ghee.
- MAKE THE PANCAKES: Drop scant 1/4 cup rounds onto the griddle. Top with blueberries and cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip the pancakes and cook another 3-5 minutes or until golden brown and the middle is cooked through. Serve warm with your favorite toppings.
TIPS FOR MAKING THE BEST ALMOND FLOUR PANCAKES:
- Since this low carb blueberry pancake recipe uses both almond flour and coconut flour, they do take a little longer to cook than your regular flour pancakes. Cook them low and slow to avoid the common almond flour pancakes sticking problem. This also helps the middle to cook evenly without ending up mushy.
- Allow the batter to rest for at least a minute to thicken up – add more flour or milk as needed
- Use a 1/4 cup for each pancake so they stay small and are easier to flip
- Use a small silicone spatula to gently flip the pancakes
- Do not overmix the batter once you add the dry ingredients
- For extra fluffy and thick pancakes – separate the egg whites and egg yolks and whip the egg whites until stiff peaks. Fold into the pancake batter at the end.
ARE BLUEBERRY PANCAKES GOOD?
Not only are these gluten-free pancakes delicious, but they are also:
- low in carbs, paleo, diabetic and ketogenic friendly
- this recipe is sugar free and the batter is made with gluten free and grain free flours
- easy to make ahead and store in the fridge or freezer
- soft and fluffy pancakes that are kid-friendly and husband approved
- perfect allergy-friendly option for your guests for Easter brunch, Mother’s Day and Christmas holidays
HOW MANY CARBS IN BLUEBERRY PANCAKES?
The recipe for low carb pancakes with coconut flour makes 7-8 small 1/4 cup sized pancakes.
The nutritional information for 1 serving of these almond flour pancakes are:
- 122 calories
- 2g Net Carbs = 5g Total Carbs – 3g Fiber
- 6g Protein
- 9g Fat
CAN I FREEZE BLUEBERRY PANCAKES?
Absolutely, you can make these paleo pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
MORE PANCAKE RECIPES:
The only thing better than a light and fluffy pancake is a light and fluffy pancake full of juicy blueberries! These healthy one-bowl Blueberry Pancakes make everyone feel like a morning person. Keto, low-carb, paleo, grain-free, gluten-free and dairy-free with no refined sugar.
- 3 large eggs for extra thick & fluffy pancakes, separate the egg whites & egg yolks
- 2 tablespoons almond butter OR any nut or seed butter
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 2-3 tablespoons granulated monk fruit sweetener can also sub with coconut sugar for paleo)
- 1 cup super-fine blanched almond flour
- 2 tablespoons coconut flour
- 1.25 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- cooking spray or ghee for griddle
- 1/3 cup fresh blueberries
- melted ghee or butter
- chopped nuts
- drippy almond butter
- whipped coconut cream
- sugar-free syrup
Beat the eggs in a large bowl, then whisk in the almond butter, sweetener, milk and vanilla until smooth. If you separated the egg whites from the yolks, do this with only the yolks and whip the whites to stiff peaks in a separate bowl.
Add the almond flour, coconut flour, baking powder, cinnamon and salt, and stir until the batter is combined. If you whipped the egg whites separately, fold them in now. Do not over-mix the batter.
Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat griddle or a large skillet on medium-low or medium heat. It's important to cook the pancakes low and slow since they are grain free and take longer. Spray griddle or pan with avocado OR coconut oil cooking spray.
Drop scant 1/4 cup rounds onto the griddle. Top each pancake with 4-5 blueberries. Cook until the edges begin to turn golden, about 3-5 minutes. Use a small silicone spatula to GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Top with sugar-free syrup, chopped nuts, almond butter, melted ghee/butter or whipped coconut cream, if desired.
Recipe Video
https://www.youtube.com/shorts/giHy69A_GvY- Nutrition info does not include optional toppings
- To Store & Reheat: Refrigerate cooled pancakes in an airtight container for 3-5 days. Reheat in a 325°F oven, toaster oven or Air Fryer. Alternatively, microwave individual pancakes at medium power for 10-20 seconds at a time.
- To Freeze: Arrange cooled pancakes on a baking sheet (in a single layer) and place in the freezer for at least 30 minutes. Once pancakes are firm, transfer to a resealable storage bag or an airtight container and freeze for up to 3 months. Reheat directly from frozen.
Did you try this recipe?
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