Keto Blueberry Pancakes

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Last Updated on July 26, 2023 by Toya

You have to try out these delicious keto blueberry pancakes that are made in minutes with only 3 grams of net carbs per serving.

 

I prepared these pancakes with sifted almond flour. The sifted flour helps to achieve a fluffy pancake that is delicious and filling.

To vary the traditional recipe a little, and since it is already blueberry season, I decided to add to these pancakes a handful of small blueberries and a couple of generous tablespoons of butter.

The result was some very rich golden pancakes with a touch of sour blueberry flavor.

And finally, the scandal, add a couple of tablespoons of melted ghee butter on top of the pancakes and more fresh blueberries on top. They are a true visual delight.

A cup of coffee for this breakfast and you’ll have yourself a wonderful keto breakfast recipe in minutes.

 

How many carbs are in blueberries

Although blueberries are one of the fruits you can eat on the keto diet, they’re somewhat high in carbs which means you should have them in moderation. In every 100g of blueberries, there are 12.1 grams of carbs and 2.9 grams of fiber. This means there are 9.2 grams of net carbs in every 100g of blueberries.

 

 

Ingredients for blueberry almond pancakes

• 1 ¼ cup almond flour (blanched)
• ⅓ cup almond milk (You can use any vegetable milk)
• 3 tbsp butter
• 1 egg
• 2 tsp Stevia powder
• 1 tsp vanilla essence
• 1 tsp baking powder
• 1 cup blueberries
• 1 tbsp oil o spray oil

 

How to make keto blueberry pancakes

To make these easy keto pancakes, start by gathering all of your ingredients in one place.

Next melt the butter for five seconds in the microwave.

 

Then in a mixing bowl, combine the melted butter, egg, and one-third cup almond milk. Stir very well until all ingredients are well mixed.

 

In a separate bowl, sift the almond flour together with the Stevia and the baking powder.

Add the sifted almond flour to the liquid mixture and stir until the mixture is completely homogeneous.

If you want your pancakes to look very good, you can blend this mixture for a few minutes. The consistency is quite dense but powerful blenders manage to remove all lumps of almond flour from the mix, and you can get a very velvety texture.

Add a handful of blueberries and stir with a paddle to avoid breaking them. If any pancake turns out blueberry-free, you can add them individually to the pancake when you start cooking the pancake.

In a medium nonstick skillet, pour a tablespoon of oil or a little cooking spray oil. Put the pan on the stove over medium heat. When the pan is hot, add a little of the mixture. Try to make it circular. If you consider it relevant and the mixture is very dense you can stretch it a little with a spoon.

Put a lid on the pan and wait a couple of minutes. Remove the lid, carefully remove the pancake from the bottom of the pan with a kitchen spatula and turn it over.

Cook the pancake on the other side, remove it from the pan, and repeat this process until the mixture is finished.

Serve the pancakes with a couple of tablespoons of melted butter and a handful of fresh blueberries.

 

Note: Another variation for these pancakes, is to liquefy the blueberries in the mixture. This will give a more intense blueberry flavor, but it substantially changes the color of the pancakes. If you don’t feel like the color, you can always enhance it a bit by adding a drop of vegetable coloring.

 

More keto pancakes

• Keto strawberry pancakes
• Keto almond flour pancakes
• Keto coconut flour pancakes
• Fluffy keto pancakes
• Keto breakfast pancakes