Keto Blueberry Pancakes
Treat yourself to a delicious and healthy breakfast with Keto Blueberry Pancakes. These fluffy, low-carb pancakes are made with almond flour and fresh blueberries, providing a delightful balance of sweetness and nutritional goodness. Perfect for those following a ketogenic or low-carb diet, these pancakes are easy to make and packed with protein and healthy fats to keep you energized throughout the morning. Enjoy them with a pat of butter, a drizzle of sugar-free syrup, or a dollop of whipped cream for a truly satisfying start to your day.
Equipment
- Mixing bowl
- Whisk
- Non-stick frying pan or griddle
- Spatula
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/4 cup unsweetened almond milk or any low-carb milk
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1 tablespoon sweetener erythritol, monk fruit, or stevia (optional)
- A pinch of salt
- Butter or coconut oil for cooking
Instructions
- In a mixing bowl, whisk together the almond flour, baking powder, sweetener (if using), and a pinch of salt.
- In another bowl, whisk together the eggs, almond milk, melted butter or coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fresh blueberries.
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges start to set. Flip the pancake and cook for an additional 2-3 minutes or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve the pancakes warm with a pat of butter, sugar-free syrup, or a dollop of whipped cream.