Fluffy Keto Blueberry Pancakes

I woke up craving blueberry pancakes – big fluffy ones. Then I remembered this recipe which uses a mix of almond and coconut flours, my favourite combination. We had fresh blueberries which needed to be used, although I think frozen blueberries are better. This is an easy recipe as you just put all the ingredients except the blueberries in a blender, food processor or do it by hand. Just make sure everything is mixed in and none of the flour is sitting in the bottom of the processor. The hardest part is waiting for the batter to sit. I used coconut oil for frying. At first I thought that putting a lid on while cooking was odd but they puffed up so much. I put 6 quarter-cups of batter into the pan at one time which made it hard to flip but it’s a working day and I was hungry.

These are the best Keto pancakes that I’ve ever made. Light and fluffy with a wonderful flavour. The structure of the risen pancake is wonderful. I used three-quarters of a teaspoon of baking powder instead of half a teaspoon. I shared the pancakes with a member of my family. For serving, I kept it simple with just a curl of butter and a dash of keto syrup. The mix made 6 good-sized pancakes which is meant to be for 3 people. These are a nourishing breakfast. They have made me feel happy and content. Try them as I’m sure they will help you face the day. I intend to make up a jar of the dry mix and in future mix it up and leave it covered in the fridge over night.

Prep time: 5 mins | Cook time: 5 mins | Servings: 3 servings

Nutrition for 1 serving: calories 132 | carbs 4.1g |net carbs 2g | fat 7g | protein 7g

Ingredients:

  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder (I used 3/4 tsp of gluten-free baking powder)
  • 1-2 tbsp granulated sweetener of choice (I used erythritol)
  • 3 large eggs
  • 1/4 cup milk of choice (I used unsweetened coconut milk)
  • 1/4 cup blueberries, fresh or frozen (I prefer frozen)

Method:

  • In a blender, add all the ingredients, minus the blueberries, and mix until a thick batter remains.
  • Pour the batter into a large mixing bowl, add the blueberries and stir. Let the batter sit for 5-10 minutes, to thicken. If the batter is too thick, add some more milk. (The batter was just the right thickness)
  • Preheat a large non-stick pan over a low-medium heat. Add oil or butter. (I used coconut oil) Using quarter-cups pour the batter into the pan and cover immediately. (This gave six equal sized pancakes) . Allow pancakes to cook for 2-3 minutes, until the edges turn golden, and bubbles form on the top. Then, flip and repeat. 
  • Once cooked, serve with a topping of your choice, and enjoy!!

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