Keto Blueberry Coconut Flour Pancakes

These Keto Blueberry Coconut Flour Pancakes are a delightful twist on a classic breakfast favorite. Perfectly fluffy, and bursting with the fresh zing of blueberries, they're a guilt-free indulgence that fits right into your low-carb, high-fat lifestyle. Prepare to flip for these pancakes that promise to make your mornings or brunches both delicious and keto-friendly!

Course Breakfast

Cuisine American

Keyword Blueberry Pancakes, Coconut Flour Pancakes, Keto diet, keto pancakes, low carb breakfast

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 345kcal

Equipment

Medium mixing bowl
Whisk
Separate bowl for wet ingredients
Non-Stick Skillet or Griddle
Spatula for flipping pancakes

Ingredients

Pancake Batter

½ cup coconut flour 60g / 2.12oz
1 tsp baking powder
¼ tsp sea salt
4 large eggs
¼ cup unsweetened almond milk 60ml / 2 fl oz
2 tbsp granulated erythritol 24g / 0.85oz
1 tsp vanilla extract
¼ cup unsalted butter, melted 60ml / 2 fl oz
½ cup fresh blueberries 74g / 2.61oz

Additional Items

butter or coconut oil for frying

Instructions

In a medium mixing bowl, whisk together the coconut flour, baking powder, and sea salt.
In a separate bowl, beat the eggs and then mix in the almond milk, erythritol, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for a few minutes to thicken.
Fold in the melted butter until the batter is smooth.
Gently fold in the blueberries, being careful not to overmix.
Heat a non-stick skillet or griddle over medium heat and brush with butter or coconut oil.
Spoon the batter onto the skillet to form pancakes of your desired size. Cook for about 2-3 minutes on one side or until bubbles form on the surface and the edges appear set.
Carefully flip the pancakes and cook for an additional 2-3 minutes or until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve hot with your favorite keto-friendly syrup or additional fresh blueberries.

Notes

Ensure your skillet is at the right temperature before adding the batter to avoid the pancakes from sticking. If you're using frozen blueberries, do not thaw them before adding to the batter to prevent discoloration. For those who prefer a sweeter pancake, adjust the erythritol to taste. Store any leftovers in the refrigerator for up to 3 days or freeze for a quick and easy keto-friendly breakfast option.

Nutrition