This Blueberry Pancakes recipe is truly a special breakfast treat any morning of the week. Unlike regular pancakes, no flour or sugar is used in this recipe. Imagine fluffy pancakes with delicious blueberry flavors that are also low carb! Light, fluffy, and easy to make, they are a perfect breakfast to enjoy every weekend!
So, let's make the best blueberry pancakes with my simple cooking steps and pro tips!
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
7 Reasons to Love this Recipe
I don't always say that I really love a recipe... but for this one, I really do. Let me share why with you in this quick list, and I bet you will also love it as much as I do after making it at home:
- Quick and easy.
- Fluffy pancake recipe with no wheat flour!
- Kids-approved: life of the breakfast table!
- Meal prep friendly!
- A low-calorie blueberry pancake recipe
- Packed with healthy fats, protein, and fiber.
- The blueberries just pop with freshness.
Are Blueberry Pancakes Low Carb?
Traditional blueberry pancakes are not low carb since they are made from wheat flour, sugar and typically have loads of sugary syrups. I have given a low carb twist to the classic blueberry pancake recipe and used ingredients that align with the low carb or any healthy diet. This recipe has 2.5g net carbs per serving! It's a delicious way to start the day without worrying about the carb count. For those of you who are looking for a keto blueberry pancakes recipe, this is for you because it is also keto-friendly!
Ingredients List For this Low Carb Blueberry Pancakes Recipe
The ingredients for this recipe are fairly straightforward. The only ingredient that might not be in your pantry is psyllium husk… but I have substitutions for that! Here is a list of the ingredients:
- 1 cup almond flour
- 3 large eggs
- ¼ cup heavy cream
- 2 tablespoons MCT oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon monk fruit sweetener (adjust to taste)
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup blueberries (fresh or frozen)
- 1 tablespoon psyllium husk powder
Ingredient Substitutions
- Blueberries: If you can't find fresh ones, you can also use frozen blueberries.
- MCT oil: Try avocado oil or vegetable oil in a pinch. Anything with almost no flavor or aroma will work.
- Monk fruit sweetener: Try stevia or erythritol. Adjust to taste (sweetness levels vary).
- Psyllium husk: Guar gum is a good substitute. Try ¼ teaspoon per 1 tablespoon of psyllium husk. Or, omit the psyllium completely. This will result in thinner pancakes.
- Lemon zest: Use orange zest in its place, or try organic lemon extract.
Ingredient Additions
Want to make these keto pancakes with almond flour customized to your taste? Give these variations a try:
- Chocolate chips: Add sugar-free chocolate chips to the pancake batter for a chocolatey twist.
- Cinnamon swirl pancakes: Create a cinnamon swirl mixture by combining melted butter, cinnamon, and erythritol. Adjust to your taste preferences. Drizzle over the top of the pancake batter in the skillet.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.
Cooking Tools
To make this Blueberry Pancakes Recipe, you will need the following cooking tools:
How to Make Easy Blueberry Pancakes: Complete Cooking Guide
Cooking Method
Pan Frying
Preparation Steps
- Mix Dry Ingredients: In a large mixing bowl, whisk almond flour, baking powder, salt, monk fruit sweetener, and psyllium husk powder until evenly blended.
- Create Batter: Add the wet ingredients to the dry ingredients. Stir the mixture until just combined, being careful not to overmix. The psyllium husk powder helps the batter thicken slightly.
Cooking Steps
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil to prevent sticking.
- Pour about ¼ cup of batter onto the hot skillet for each pancake. Gently place blueberries on top of the wet batter, spacing them out as desired.
- Cook until bubbles form on the surface of the pancake and the edges appear set, about 2-3 minutes. Carefully flip the pancakes over and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve the pancakes hot with your choice of keto-friendly toppings like sugar-free maple syrup, whipped cream, or extra fresh blueberries.
Step 1: Pour pancake batter into a hot, greased skillet, forming two rounds.
Step 2: Gently place blueberries on top of the wet batter, spacing them out as desired.
Step 3: Flip one pancake when the edges set and bubbles form, leaving the other to cook.
Step 4: Cook the other side until golden brown, ensuring the pancakes are fully cooked through.
💡 My Pro Tip
Slow and steady: With the psyllium husk, this homemade blueberry pancakes recipe can be a little thick (but they are light as air!). Due to their thickness, cooking them over lower heat is best to prevent burning. Keep moving them around the pan as they cook, because different parts of the pan will be hotter than others. For this fluffy pancake recipe, slow and steady wins the race.
⏲️ Time-Saving Tips
- Use a larger pan or griddle. Use a larger pan if you have a large stove that heats evenly. Because of the small size of these pancakes, you can cook four to five at a time in a large pan.
- Prepare your toppings ahead. Don't wait until the pancakes are done to make your keto whipped cream. Make it ahead and store it in the fridge until ready to use.
- Prep ingredients ahead of time. Zesting lemons and measuring takes time. Get everything done except the eggs and cream. Cover with plastic and mix when you're ready to cook in no time!
Storage and Reheating Instructions
It's important to properly store any leftover blueberry pancakes so they will be ready for you when you want to enjoy them. Here are some great tips:
Storage Tips
Storing:
- Allow these homemade blueberry pancakes to cool to room temperature.
- Separate them with parchment so the blueberries don't seep into the other pancakes.
- Store in an airtight container for up to two days.
Freezing: These pancakes freeze well but must be separated with parchment paper before freezing. I typically stack three with parchment paper, wrap them in plastic wrap, and add the date. They remain good for up to three months. I separate and warm them in a toaster oven at 350F for about 15 minutes. Add plenty of butter, and enjoy.
Reheating Tips
Heat the leftovers in a low-heat skillet. Cover with a lid to make the process faster.
What to Serve with Blueberry Pancakes?
At my house, we serve breakfast meats with these keto blueberry pancakes! And surprisingly, a blueberry sauce pairs perfectly with that super special treat (or if there are extra blueberries).
- Simple Sage Sausage Recipe: This sausage recipe brings a robust and earthy flavor, making it a perfect savory counterpoint to the sweetness of blueberry pancakes.
- Sweet Fennel Sausage Recipe: With its unique blend of sweet and savory, you can enjoy a perfect weekend breakfast with the pancakes.
- Oven Cooked Bacon: Crispy oven cooked bacon adds a delightful crunch and smoky flavor, creating a perfect textural contrast to the soft, fluffy pancakes.
- Low Carb Blueberry Compote: Enhance your blueberry pancakes with this blueberry compote, offering a deeper berry flavor that's both tangy and sweet.
Final thoughts on Blueberry Pancakes
When I think about a warm, comforting breakfast, my mind always gravitates toward these fluffy blueberry pancakes. They are a family favorite and fit in with my low carb lifestyle.
I've found that they are great any day of the week but are particularly wonderful if you're planning a brunch or have a special occasion. They also love to be topped with my keto whipped cream. Go the extra mile. It's absolutely worth it.
Leave your questions or suggestions in the comments below. You can also find me on Facebook or Instagram and share your recipe version with me!
Other Delicious Breakfast Recipes To Try
FAQs
It's best to add blueberries to the pancake after you've poured the batter into the pan. This method allows for even distribution and prevents the berries from sinking to the bottom of the batter.
There's no need for cutting; whole blueberries are preferred. Using them whole ensures they retain their juicy flavor and prevents the pancakes from becoming too moist or the batter from turning purple.
Blueberries may burst during cooking due to the heat, causing the liquid inside the berries to expand. This is a natural process that can add flavor throughout the pancake. To minimize bursting, you can gently press them into the batter after it's in the pan, which also helps them heat more evenly. Frozen blueberries tend to explode less.
A small serving of blueberries (¼ cup, for example) only contains 5g of net carbs, making them an option for the keto diet. However, blueberries are higher in carbs than other berries, such as raspberries or blackberries, so it is important to consume them in moderation.
Fluffy Blueberry Pancakes (Low Carb & Keto)
Ingredients
- 1 cup almond flour
- 3 large eggs
- ¼ cup heavy cream add a little water if the batter is too thick
- 2 tablespoons MCT oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon monk fruit sweetener adjust to taste
- ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup blueberries fresh or frozen
- 1 tablespoon psyllium husk powder for better binding
Instructions
Preparation Steps
- Mix Dry Ingredients: In a large mixing bowl, whisk almond flour, baking powder, salt, monk fruit sweetener, and psyllium husk powder until evenly blended.
- Create Batter: Add the wet ingredients to the dry ingredients. Stir the mixture until just combined, being careful not to overmix. The psyllium husk powder helps the batter thicken slightly.
Cooking Steps
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil to prevent sticking.
- Pour about ¼ cup of batter onto the hot skillet for each pancake. Gently place blueberries on top of the wet batter, spacing them out as desired.
- Cook until bubbles form on the surface of the pancake and the edges appear set, about 2-3 minutes. Carefully flip the pancakes over and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve the pancakes hot with your choice of keto-friendly toppings like sugar-free maple syrup, whipped cream, or extra fresh blueberries.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Hi- thanks for the 5 star rating! Have a great day in the kitchen- Scott