Fluffy Keto Blueberry Pancakes – Almond Flour, Low Carb and Gluten-Free

The fluffiest and easiest Keto Blueberry Pancakes. Made from almond flour, these low carb pancakes are also gluten-free.

When I went on a low carb diet there were some foods that I really missed.  Carbs are so delicious! I felt deprived until I came across some wonderful things that I could make, one of them being these delicious and fluffy keto blueberry pancakes.

I was so thrilled when my daughter experimented in making low carb pancakes and she brought me 2, one with blueberries and one without. I was so happy and impressed. I can actually sit down and enjoy breakfast and eat like everyone else in my family now, and I don’t even notice they are low carb!

They are almost as tasty as our Keto Pumpkin Pancakes. At least we have options now!

You can make these keto almond flour pancakes plain if you would like to, but by adding the blueberries to them they are even more delicious.  And they are so quick and easy to make that you can make them on a work day too.

What Ingredients are in this Low Carb Blueberry Pancake Recipe?

Almond Flour –  Instead of using regular flour which is high in carbs I use almond flour.  Its just made from almonds which makes it low carb, and it tastes amazingly good too!

There are a few good brands, Honeyville, Kirkland’s, and Bob’s Red Mill. For this recipe I used Kirkland’s. Just look for one that’s low carb and finely ground which is key to them coming out with the right consistency.

Blueberries – You can make these delicious pancakes plain but for fruit lovers like myself they are really enhanced by the addition of fruit, especially blueberries.  If fresh are not available you can use frozen ones, of course without added sugar.

When you add the fresh ones they are so plump and juicy and when you bite into the pancake they are still whole and they burst with every bite.  And they are so sweet themselves and so you don’t have to add any other form of sweetness to the pancakes. 

Almond Milk – Almond milk is a great alternative to regular milk in recipes, its carb content is less than regular milk, and you use it on a one to one ratio so it’s easy to figure out in recipes, no hard mathematical equation!

Sweetener – We don’t use any sweetener like swerve or monk fruit in this keto pancake recipe because with the blueberries you don’t even need it.  Plus if you are using a sugar-free or Keto maple syrup then they definitely don’t need any extra sweetness.

Are Blueberries Keto?

Many people wonder if blueberries are a Keto/Low Carb fruit….In general some of the best fruits to eat on a low carb diet are berries including: strawberries, raspberries, blackberries, whereas blueberries have a few more than the others. Out of the four fruits, strawberries have the lowest carb count whereas blueberries have the highest at about 12g of net carbs per ¾ cup.  

Blueberries are still a good fruit to eat though because they are densely packed with antioxidants, lots of healthy vitamins and fiber.  Just don’t overdo it, eat them in small quantities.  If you put 7 or 8 blueberries in each pancake you should be fine. If you want more fruit with your pancakes garnish with a few strawberries.

Variations on Low Carb Blueberry Pancakes

The nice thing about making these low carb pancakes is that you can make a ton of modifications to them by adding other ingredients instead of the blueberries.

I think another delicious way to make these Low Carb Pancakes is to take out the blueberries, add cinnamon to the mix, and when you butter them and pour maple syrup over the top, it’s like eating french toast. 

Another way you can make your Keto Pancakes is to pour the batter into the pan and when it starts to form bubbles put a few slices of banana and some chopped walnuts or pecans and then flip the pancake. When you eat it, you’d swear you were eating a slice of warm banana bread. 

And if you are a chocolate lover and miss having chocolate things, just add a few Lily’s dark chocolate chips as a treat. They taste really good and there are only 3 carbs for 60 chips. WOW!

Another way you can eat your Almond Flour Pancakes is to top them off with extra fresh sliced strawberries. And to finish it off top with some homemade sugar free whipped cream. It’s like eating warm strawberry shortcake.

How to Make Keto Almond Flour Blueberry Pancakes:

You’re going to start by whisking together the eggs, vanilla, salt and milk.

Add the almond flour, coconut flour, and baking powder and whisk until all the lumps are gone and you end up with a smooth Blueberry Pancake batter.

Put butter into pan and then with a small measuring cup, pour the batter into pan for desired size of pancake. Next add about 6 or 7 blueberries to each pancake. Cook about 2-3 minutes on each side.

One hint that I learned is when you add blueberries don’t use too many because when you add too many blueberries they become heavier which makes it more difficult to flip it without it falling apart. 

The blueberries, even though they are a little higher in carbs than the other berries are, they are still not a bad choice in moderation. If you want to you can add blackberries, strawberries or raspberries to your batter instead or to the top as a garnish.

Is this Blueberry Pancake Recipe Low Carb/Keto?

These pancakes are good for a person on a low carb/Keto diet because when you’re eating something super yummy that feels like it should have a lot of carbs in them, surprise surprise… they don’t.

This is because when you use almond flour or coconut flour for instance in a recipe to replace regular flour, it saves you a lot of carbs. In these pancakes, there are only about 4.4 grams of NET Carbs per pancake which makes these a good choice for a low carb breakfast item.

They taste good and are so much better for you that your traditional choice of pancakes made from wheat flour or any other high carb breakfast choice like bagels or sandwiches. 

How to make Almond Flour Pancakes Super Fluffy:

One secret in making them come out really fluffy is to mix half almond flour and half coconut flour. The carb content is about the same with either flour, I think it’s just your preference with taste. I have used both in a lot of recipes and they are similar. 

Throw some butter and sugar-free maple syrup on top and you have a quick and delicious low carb breakfast.

If you let your batter sit for 5-10 min in the refrigerator before cooking it, this will add to the fluffiness of your pancakes. Just don’t let your batter sit too long or else it will do the opposite and now your pancakes will not be fluffy at all. 

Also if possible, you can cover your pan with a lid to make sure to help the pancakes cook evenly which will help make your pancakes to be fluffier too..

Over mixing your batter deflates a lot of the air bubbles and you need the air bubbles to make them fluffy. So don’t overmix.

Another small hint is to make sure that your baking soda or baking powder are fresh. If they are too old they will lose their ability to make your pancakes rise, so make sure to look at the expiration date on the box.

Your batter should be not too thick so that it will pour out of the measuring cup onto the pan, but not too thin that it just pours off the spoon or cup.

One good hint is to use a small measuring cup, about ¼ cup size, and start pouring your batter from the center first and then pour slowly in a circle to make your batter spread evenly into round pancakes.

If you find it difficult to do this you can always purchase a Norpro silicone round pancake ring. That may make it easier for you to make the ultimate round low carb pancakes! 

Use a non stick fry pan or griddle and a good plastic spatula. Don’t cook on high heat to rush them or you will end up with burnt and flat pancakes. When bubbles start forming they are ready to flip. The flipping action may take some practice but don’t get discouraged, you will get the hang of it. 

Almond Flour vs. Coconut Flour for Low Carb Pancakes

Almond flour and coconut flour are pretty much similar in carb content and are both staples in things like pancakes, but I think when you use both combined in this recipe they come out more fluffy. Add the eggs and you have delicious Keto Pancakes.

Some people like to use coconut flour because they have a nut allergy and can’t eat almond flour. Other people like the taste of the almond flour better because they think the coconut flour tastes too much like coconut.

I like them both alone and I like them both together. So, it’s your choice. Try them both and see which one you prefer.  

Is this Almond Flour Pancake Recipe Gluten-Free?

Yes, it is! This recipe is good for people who need to eat gluten-free foods. My friend has a gluten allergy and she can eat these blueberry pancakes because there is no gluten in them.

She is so limited in what she can eat, like everyone else who needs to be on a gluten-free diet, and she was so happy to have something like these almond flour pancakes that she could eat for breakfast.

It’s nice to have yummy options when you are deprived of eating so many things that you love, which is why I love helping you guys!

Whether you decide to use almond flour or coconut flour or a combo of both, they are both gluten free, and low carb for Keto diets and also paleo diets. 

What to serve with your Keto Blueberry Pancakes Recipe:

You can top with low carb homemade whipped cream made from heavy cream, and vanilla and swerve sweetener. Each Tbsp is only 1 carb. So add 2 or 3 Tbsp on top of your pancake and get a real treat!

Chill a bowl and the electric mixer beaters in freezer for 20-30 minutes.

Pour in heavy cream. Beat until almost the desired consistency, then add vanilla and swerve powdered sugar or swerve granulated sugar to desired sweetness.  Just add a little at a time. Mix until ready. Do not over mix or it will turn into butter.

Can you freeze these Keto pancakes?

Some people want to know if you can freeze these blueberry pancakes?  I say YES. But the first important thing to do is to make sure they are thoroughly cooked inside otherwise the uncooked dough in the middle will make your pancake soggy. If it wasn’t cooked the first time, heating them up after coming out of the freezer will not cook them the 2nd time.

The first thing in the freezing process is to put them out on a plate or cookie sheet on wax paper or foil for about 30 minutes to firm them up. Then take them out and wrap in foil and then place them into ziploc bags to protect them.  If you wrap them well they can last a couple of months in your freezer. 

Take a marker and date them so that you will have an idea of how long they will last in the freezer. Take out one or two of them at a time and put in the toaster oven or microwave and you have a quick breakfast.

Other Low Carb Breakfast Recipes:

If you’re in the mood for some other Keto Breakfast Recipes then try our:

• Breakfast Egg White Cups
• Keto Pumpkin Pancakes
• Chocolate Chip Pumpkin Muffins
• Keto Pumpkin Bread
• Sugar-Free Fruitcake

Both of them are Keto-friendly and low carb, plus they are so yummy that your friends will be raving about them!

Print