Blueberry Keto Pancakes
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!
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 2 pancakes 1x
- Category: Breakfast
Scale
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
- Blend or beat together all of the ingredients until smooth in a bowl or blender.
- Heat a medium skillet, and grease with a healthy amount of salted butter or coconut oil and bring to medium-high heat.
- 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!
- 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