Blueberry Keto Pancakes

Keto blueberry pancakes — yes, it’s true! When it’s blueberry season, you CAN’T avoid this sweet berry. Blueberries have the most sugar per serving of all the keto-friendly berries, and in fact the serving used here is still 3g net for just an  1/8 cup serving. So enjoy it!

I like to use coconut flour in this blueberry keto pancakes recipe because it helps keep the pancakes together, rather than crumbling like almond flour tends to do. It also helps them crisp up in the pan. For topping, add butter, and I am loving ChocZero’s maple syrup, it doesn’t have any artificial sweeteners, and doesn’t have a weird aftertaste either! MAGIC!

Blueberry Keto Pancakes Recipe

Servings: 1

Prep Time: 2 minutes | Cooking Time: 5 minutes | Total Time: 7 minutes

Nutritional Facts: 7g Net Carbs | 524 Calories | 47g Fat | 11g Carbs | 16g Protein | 4g Fiber

Ingredients:

• 2 oz cream cheese
• 2 eggs
• 1/2 tsp cinnamon
• 1/8 tsp almond extract
• 1 tbsp coconut flour
• 2 drops Stevia Glycerite
• 1/8 tsp baking powder
• 1/8 cup fresh blueberries
• 2 tbsp butter

Optional Ingredients:

• sugar-free maple syrup

Steps:

1. Blend or beat together all of the ingredients until smooth in a bowl or blender.
   
2. Heat a medium skillet, and grease with a healthy amount of salted butter or coconut oil and bring to medium-high heat.
3. Expect to make two pancakes, one at a time. They will be thinner than traditional pancakes, but you’ll make them just the same. Pour your batter then add blueberries on top. Cook most of the way on one side (wait until you see the bubbles), then flip!
4. Once you’ve made and plated your pancakes, top them with butter and more blueberries and/or sugar-free maple syrup (check your labels, they aren’t all created equal!)
   
   Oh, and pssst, this recipe is in my Keto Life Handbook / Cookbook!

Blueberry Keto Pancakes

★★★★★

5 from 1 reviews

When I first started keto over a decade ago, there wasn’t a Pinterest full of ideas online, so those of us on keto had to make up our own recipes and rules. This keto pancakes recipe is adapted from my Original Keto Pancakes recipe. Just add fresh blueberries for a sweet morning pick-me-up!

• Author: Amanda C. Hughes
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Total Time: 7 minutes
• Yield: 2 pancakes 1x
• Category: Breakfast

Scale 1x2x3x

Ingredients

• 2 oz cream cheese
• 2 eggs
• 1/2 tsp cinnamon
• 1 tbsp coconut flour
• 1/2 to 1 packet of Stevia in the Raw (or whatever Stevia you like)
• 1/8 cup fresh blueberries

Instructions

1. Blend or beat together all of the ingredients until smooth in a bowl or blender.
2. Heat a medium skillet, and grease with a healthy amount of salted butter or coconut oil and bring to medium-high heat.
3. Expect to make two pancakes, one at a time. They will be thinner than traditional pancakes, but you’ll make them just the same. Pour your batter then add blueberries on top. Cook most of the way on one side (wait until you see the bubbles), then flip!
4. Once you’ve made and plated your pancakes, top them with butter and more blueberries and/or sugar-free maple syrup (check your labels, they aren’t all created equal!)

Notes

The coconut flour in this keto pancakes recipe helps keep the pancakes together, rather than crumbling like almond flour tends to do. It also helps them crisp up in the pan. I really like Lakanto’s Monkfruit Maple Syrup (use code WICKEDSTUFFED to save 20%)

Nutrition

• Serving Size: 1
• Calories: 382
• Fat: 30g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 18g

Keywords: keto pancakes