The only thing better than a light and fluffy pancake is a light and fluffy pancake full of juicy blueberries! These healthy one-bowl Keto Pancakes make everyone feel like a morning person. Keto, low-carb, paleo, grain-free, gluten-free and dairy-free with no refined sugar.
Updated January 2023
Fluffy Almond Flour Pancakes With Fresh Blueberries
Our family is obsessed with all kinds of breakfast food, but pancakes hold a special place in our hearts. Whenever we enjoy a pancake breakfast, everyone leaves the table with an empty plate and a happy tummy. With this healthier, diet-friendly recipe, you can feel good about indulging in a pancake lunch or dinner too!
The best part? These keto pancakes are just as easy as the ones you can whip up from a box mix – the batter comes together in a single bowl. If you’d like, you can separate the egg whites and whip them to make your pancakes even fluffier.
Whether or not you take that extra step, you’re sure to end up with wonderfully light, thick and fluffy flapjacks. In addition to the blueberry goodness, they use cinnamon to add a touch of warmth to every bite. Nothing is more satisfying than stacking them up, loading on your favorite toppings and digging in!
What You’ll Need
Let’s talk about the ingredients that go into these pancakes and touch on some tasty topping options. Scroll down to the recipe card to see specific amounts.
- Eggs: Separate the yolks and whites if you want to make extra fluffy pancakes.
- Almond Butter: Or another nut/seed butter of your choice.
- Almond Milk: Any other milk you have in the fridge will work as well.
- Vanilla Extract: High-quality extracts may be pricier, but the flavor they provide is totally worth it.
- Granulated Monk Fruit Sweetener: If you’re on the paleo diet, use coconut sugar instead.
- Super-Fine Blanched Almond Flour: Not to be confused with almond meal.
- Coconut Flour: This works with the almond flour while balancing out its flavor to mimic the taste of classic flour pancakes.
- Baking Powder: Aluminum-free baking powder is best.
- Ground Cinnamon: Every pancake lover knows that cinnamon is a must!
- Cooking Spray: Or ghee, to grease the griddle.
- Fresh Blueberries: Rinsed and dried.
- Melted Ghee: Or butter if it works with your diet.
- Chopped Nuts
- Almond Butter: Be sure to use the drippy nut butter toward the top of the jar.
- Whipped Coconut Cream
- Sugar-Free Syrup
Can I Use Frozen Berries Instead?
By all means! Fresh fruit can be hard to get your hands on when it’s not in season, but that doesn’t have to stop you from making mouthwatering blueberry pancakes. Just use frozen, unthawed berries in place of the fresh ones.
How to Make Keto Pancakes
For the thickest, lightest, fluffiest pancakes around, whip those egg whites to stiff peaks, then follow the recipe as written using only the leftover yolks. Fold the whipped egg whites into the finished batter before you let it rest.
Combine Wet Ingredients: Beat the eggs in a large bowl, then whisk in the almond butter, sweetener, milk and vanilla until smooth.
Add Dry Ingredients: Add the almond flour, coconut flour, baking powder, cinnamon and salt. Stir until the batter is combined. Do not over-mix it.
Let Batter Rest: Allow the batter to rest for 3-5 minutes.
Heat & Grease Griddle: Meanwhile, preheat a griddle or a large skillet over medium-low or medium heat. It’s important to cook the pancakes low and slow since they are grain-free and take longer. Spray the heated griddle with avocado or coconut oil cooking spray.
Cook Pancakes: Drop scant ¼-cup rounds of batter onto the griddle. Top each pancake with 4-5 blueberries. Cook the pancakes until the edges begin to turn golden, about 3-5 minutes. Use a small silicone spatula to gently flip them over, then cook them for another 2-4 minutes, or until they’re golden brown and the middles are cooked through.
Add Toppings & Enjoy! Top your low carb pancakes with sugar-free syrup, fresh blueberries, chopped nuts, almond butter, melted ghee or whipped coconut cream if desired.
Tips for the Best Results
- No Dry Nut Butter: Nut butters tend to dry out as they get used up. It’s best to make your pancakes with the smooth, drippy nut butter you’ll find toward the top of the jar.
- Accurate Flour Measurements Are Key: Just like all-purpose flour, almond flour and coconut flour should not be scooped directly into a measuring cup. Give the flour a good fluff and fill your measuring cup by the spoonful instead, leveling it off at the top with a butter knife. If possible, weigh your measurements with a food scale to ensure accuracy.
- Adjust the Consistency of the Batter: Don’t alter your batter until it’s had a chance to rest, which allows it to thicken up and stabilize. If it still seems too thick or thin, add small increments of extra milk or flour until it reaches the proper consistency.
- Ways to Prevent Sticking & Breakage: I don’t recommend making any pancakes with more than ¼ cup of batter – it could become tricky to flip them without breaking them. I do recommend cooking the pancakes low & slow and greasing your pan whenever necessary to stop them from sticking to it.
It couldn’t be easier to customize these healthy pancakes with whatever add-ins you’re craving! Larger items like berries and chocolate chips should be dropped onto each round of batter while things like spices and coconut flakes can be mixed right in.
- Dairy-Free Chocolate Chunks
- Ground Nutmeg
- Shredded Coconut
- Ground Cloves
- Banana Slices
- Lemon Zest
- Chopped Nuts
- Ground Ginger
- Cooked Bacon Bits
- Strawberry Slices
Prepare the feast of a lifetime by serving your keto pancakes with one or more of the tempting dishes below. You can’t go wrong!
- Pair With Bacon: This crispy Air Fryer Bacon about to become your new go-to recipe.
- Serve With Egg Muffins: Skip those basic scrambled eggs and create something unique that’s just as delicious. These Mini Ham & Cheese Frittatas are easy to make in a muffin tin!
- Pair With Granola: Loaded up with all your favorite toppings, this Keto Granola is the crunchy treat you need in your life. It complements these fluffy pancakes in every way imaginable!
How to Store and Reheat Extras
Leftover pancakes should be cooled completely and then refrigerated in an airtight container. They’ll stay fresh for up to 5 days if you store them properly. Reheat them in a 325°F oven, toaster oven or Air Fryer. Alternatively, you can microwave individual pancakes at medium power for 10-20 seconds at a time.
Can I Freeze These?
Go ahead! First, flash-freeze the cooled pancakes on a baking sheet (in a single layer) for at least 30 minutes. Once they’re nice and firm, transfer them to a resealable storage bag or an airtight container and freeze them for up to 3 months. Reheat them directly from frozen.
Where Can I Buy Keto Pancakes?
And for those of you wondering where you can buy keto pancakes, since the keto diet has been so popular now, you’ll be happy to know that they now have keto pancake mixes on Amazon, Target. Whole Foods or Walmart.
More Easy Low-Carb Breakfast Ideas
Looking for more crave-worthy keto breakfasts? You’re in for a treat.
- Lemon Poppyseed Muffins
- Pumpkin French Toast
- The Best Egg Casserol
- Keto Carrot Cake Pancakes
- Pumpkin Pancakes
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
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.
- 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.