Blueberry 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.
Ingredients
- 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
Optional Toppings
- melted ghee or butter
- chopped nuts
- drippy almond butter
- whipped coconut cream
- sugar-free syrup
Instructions
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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.
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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.
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Allow the batter to rest for 3-5 minutes.
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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.
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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.
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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_GvYRecipe Notes
- 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.