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+ servings
Three fluffy Keto blueberry pancakes on a white plate with a golden fork

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.

Course Breakfast
Cuisine American
Keyword almond flour pancakes, keto pancakes, pancakes with blueberries
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 141 kcal
Author Kelly


Optional Toppings


  1. 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.

  2. 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.

  3. Allow the batter to rest for 3-5 minutes.

  4. 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.

  5. 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.

  6. Top with sugar-free syrup, chopped nuts, almond butter, melted ghee/butter or whipped coconut cream, if desired.

Recipe 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.
Nutrition Facts
Blueberry Pancakes
Amount Per Serving (1 g)
Calories 141 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 61mg20%
Sodium 33mg1%
Potassium 122mg3%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 2g2%
Protein 6g12%
Vitamin A 93IU2%
Vitamin C 1mg1%
Calcium 86mg9%
Iron 1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.