Are you ready to flip your breakfast routine upside down with a deliciously fluffy twist? These Fluffy Low Carb Keto Blueberry Pancakes are not only a feast for the eyes but also a guilt-free indulgence that fits perfectly into your keto, paleo, and vegan lifestyle! With just 25 minutes from prep to plate, you’ll be savoring a stack of pancakes that are bursting with fresh blueberries and rich in flavor, all while keeping your carb count low. Say goodbye to boring breakfasts and hello to a delightful morning treat that will have you coming back for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 1 tbsp flaxseed meal
- 1/2 cup fresh blueberries
- 1 tsp vanilla extract
Instructions
- In a medium-sized mixing bowl, combine 1 cup of almond flour, 1/4 cup of coconut flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well combined and free of lumps.
- In a separate small bowl, prepare the flaxseed meal by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for about 5 minutes to thicken, creating a flax egg that will act as a binder in the batter.
- After the flaxseed mixture has thickened, add it to the dry ingredients along with 1 cup of unsweetened almond milk and 1 teaspoon of vanilla extract. Stir the mixture gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1/2 cup of fresh blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
- Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of coconut oil or cooking spray to prevent sticking.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes for about 3-4 minutes, or until small bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
- Once cooked, transfer the pancakes to a plate and cover them with a clean kitchen towel to keep warm while you repeat the process with the remaining batter.
- Serve the pancakes warm, topped with additional blueberries, a drizzle of sugar-free syrup, or your favorite low-carb toppings.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. A few lumps are perfectly fine and will help keep your pancakes light and fluffy.
- Flax Egg Magic: Make sure to let your flaxseed meal sit for at least 5 minutes to thicken properly. This acts as a great binder and keeps your pancakes from falling apart.
- Heat Control: Keep an eye on your skillet temperature. If the pancakes are browning too quickly, reduce the heat to ensure they cook through without burning.
- Fresh Blueberries: For the best flavor, use fresh blueberries. If you only have frozen, make sure to thaw and drain them to avoid excess moisture in the batter.
- Serving Suggestions: Elevate your pancakes by topping them with a dollop of coconut yogurt, a sprinkle of nuts, or a drizzle of sugar-free maple syrup for added flavor without the carbs.
- Make Ahead: You can prepare the dry ingredients in advance and store them in an airtight container. Just add the wet ingredients when you're ready to cook for a quick and easy breakfast!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 8g
Fat: 22g
Saturated Fat: 2g
Cholesterol: 0mg
