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Low Carb Blueberry Pancakes

November 23, 2020 By Sarah Hardy 8 Comments

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These low carb blueberry pancakes are incredible! Studded with sweet blueberries, surrounded by a light and fluffy low carb pancake. The ultimate way to jump-start your morning.

blueberry pancakes with syrup

I am a firm believer that breakfast is the most important meal of the day. Consider trying my savory keto breakfast cookies, low carb breakfast pizza, or even my keto scones!

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Low Carb Blueberry Pancakes

My low carb and keto blueberry pancakes look like pillows that will melt in your mouth. This is a go-to pancake recipe for the whole family. (My 13-year-old "accidentally" ate some of these instead of "regular" pancakes and he said he couldn't tell the difference!)

Serve up your stack of pancakes with fresh berries, a dollop of butter, or even a sugar-free syrup if you wish.

low carb blueberry pancakes on white plate

Why Use Almond Flour And Coconut Flour For Pancakes

You might be wondering why I didn't just use almond flour or straight coconut flour instead of mixing the two. I have found that when I use almond flour as well as coconut flour it produces the best texture of pancakes.

These pancakes are less dense when you use a mix of the two flours, instead of using just one. You will find the texture will result in a heavier pancake.

How To Make

Step 1: Start by setting your griddle to 325 degrees. It is always best to have a hot griddle when you work with pancake batter. Add some butter onto the griddle as well to help prevent pancakes from sticking.

Step 2: Grab your blender and mix up all the ingredients in your blender except the blueberries. Allow the mixture to rest while the griddle heats up.

Step 3: Pour your batter on the hot skillet and top with blueberries. Cook your pancakes until the bubbles begin to break on the surface. Then flip over your pancake and cook the other side.

Repeat until all your pancakes are done. Serve how you would like with your favorite toppings or sides.

  • blueberry pancake ingredients
  • blender ingredients and fresh blueberries
  • blueberry pancake stack with milk
  • pouring syrup on blueberry pancakes
  • blueberry pancakes with syrup

Can I Eat Fruit On A Low Carb Diet

Many might think fruit is a no-no. But when you eat fruit in moderation you are 100% fine with eating fruit on a low carb or even keto diet. Just make sure to follow your diet or food restrictions.

Blueberries do have carbs, but the amount used in this recipe is within reason and no worries on your diet plan.

And for my Trim Healthy Mamas, YES, we enjoy fruit often! Just keep in mind that berries are a FP, but blueberries are best kept to ½ cup in a FP setting. Otherwise, it will move you towards an E. (But the amount of blueberries in this recipe is totally fine.)

Letting Pancake Batter Rest

You will see in the instructions that you let your pancake batter rest while the griddle warms up.

I have found that allowing the batter to rest a bit before you pour on the griddle really changes the fluffiness of the batter.

It will produce a lighter and fluffier texture to the pancake. So I do recommend letting the mixed batter rest for around 5 minutes before pouring onto your hot griddle.

blueberry pancake stack

Variations To Low Carb Pancake Recipe

  • Feel free to swap blueberries out with sugar free chocolate chips for a different take.
  • Add in different fruit or do a mix of fruit for a variety of flavors.
  • Leave out fruit and make classic pancakes.

Storing Leftover Pancakes

Fridge

You can store leftover pancakes in the refrigerator for a few days. You will find pancakes are best when served fresh. As they will dry out a bit in the fridge. But reheat in the microwave for a quick reheat.

Freezer

Feel free to use any leftover pancakes to meal prep for later down the line. Place your cooled pancakes on a cookie sheet and toss them straight in the freezer.

Flash freeze your pancakes until they are frozen. Then transfer to a freezer bag or container. Then take frozen pancakes and thaw in the fridge overnight, or toss right in the microwave or toaster frozen.

It is a great way to have an easy grab and go breakfast any day of the week.

Looking for More Low Carb Recipes

  • Low Carb Zucchini Bread | If you have zucchini from your garden grab a few and whip up this easy and delicious homemade bread.
  • 23 Low Carb Soups | I love soup! If you are a fan of soups, here is a nice size list of hearty soups that are low in carbs.
  • Low Carb Tortillas | Skip the store and make low carb tortillas at home. Flavorful, filling, and low on carb count!
keto blueberry pancake pinterest image
low carb blueberry pancakes featured image

Low Carb Blueberry Pancakes

These easy keto blueberry pancakes are made with almond flour, coconut flour, and cream cheese for the best low carb pancake recipe!
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: low carb blueberry pancakes
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Servings: 6 Pancakes
Calories: 172kcal
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Ingredients

  • 4 Large Eggs
  • 4 Ounces Cream Cheese
  • ½ Cup Almond Flour
  • 2 Tablespoons Melted Butter
  • 1 Teaspoon Baking Powder
  • 1 Tablespoon Coconut Flour
  • ½ Teaspoon Vanilla Extract
  • 2 Tablespoons Gentle Sweet
  • Pinch of salt
  • ½ Cup Fresh Blueberries
Get Recipe Ingredients

Instructions

  • Preheat griddle to 325 degrees. Spray with nonstick cooking spray or treat with melted butter before putting batter on the griddle.
  • Blend all ingredients in a blender until light and frothy. Allow to rest as the griddle heats.
  • Pour about ¼ cup of the pancake batter onto the griddle. Immediately drop blueberries onto the pancakes.
  • Allow the pancakes to cook undisturbed until bubbles begin to break the surface. Carefully flip the pancakes and allow to continue cooking, about 1 to 2 minutes.

Notes

Serve with fresh fruit, butter, and/or sugar-free syrup.
If you do not have Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.

Nutrition

Serving: 1Pancake | Calories: 172kcal | Carbohydrates: 4g | Protein: 6g | Fat: 15g | Fiber: 1g

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    Recipe Rating




  1. Mary

    January 13, 2021 at 7:12 am

    Do you think it would work with coconut cream in place of the cream cheese for a df version?

    Reply
    • Sarah Hardy

      January 19, 2021 at 2:29 pm

      That sounds like a great idea, but I haven't personally tried it!

      Reply
  2. DianeP

    January 13, 2021 at 12:47 pm

    Would the THM baking blend work for the almond/coconut flour?

    Reply
    • Sarah Hardy

      January 19, 2021 at 2:28 pm

      Yes, I'm sure you could use Baking Blend, but I have not personally tried it, so I'm not sure what the exact measurements would be.

      Reply
  3. Jonelle

    January 25, 2021 at 8:30 pm

    I wish I could try this recipe but unfortunately coconut AND almond flour both make my mouth, lips & ears itch so badly!

    Reply
    • Cindy Lacombe

      July 02, 2021 at 6:46 pm

      Would this work as a muffin?

      Reply
      • Sarah Hardy

        July 20, 2021 at 9:19 am

        I don't believe so.

        Reply
  4. Bap

    October 23, 2021 at 8:50 am

    I find myself coming to your site all the time. Thank you for helping me eat healthy.

    Reply

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