These keto blueberry pancakes are fluffy, soft and thick. They are the easiest and best keto breakfast you could ever have. In the past, I made keto pancakes using almond flour, coconut flour or even a combination of both. But in today’s pancake recipe I have used almond flour and blueberries. Also, I prepared a blueberry sauce to top it with for extra deliciousness.
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Ever since I started making these keto blueberry pancakes, I became very fond of it, and I found it more palatable than the regular pancakes. I have it for breakfast almost every day (with different toppings).
To Make this Keto Blueberry Pancakes, You Will Need:
Almond flour
Eggs
Erythritol
Butter
Vanilla extract
Baking powder
Fresh blueberries
Blueberries Sauce Ingredients:
Blueberries
Powdered erythritol
Water
How to make the Sugar-Free Blueberry Pancakes:
- Firstly, whisk the eggs and vanilla extract in a small bowl.
- Then add the butter and Erythritol and keep whisking.
- In another bowl, add the baking powder to the almond flour and stir well until combined.
- After that, add the almond flour to the egg mixture and stir again very well.
- Instead of pouring the batter straight in to the hot pan, pour it in a measuring cup first.
- Try to make it a circular as you can.
- After that, add some blueberries over each pancake.
- Don’t flip the pancake until you see the small bubbles which will form on top of each pancake.
- Flip the pancake to cook the other side.
- Add blueberry sauce on top of the pancakes.
- Finally, it’s ready. Enjoy!
How to Make the Blueberry Sauce:
- In a small saucepan, add blueberries, water and powdered erythritol. Stir the mixture and let it boil. Then lower the heat.
- Leave the mixture to simmer for 5 minutes until all fluids disappear and you reach the consistency you like.
- Allow the sauce to cool down.
How to make my Keto Almond Flour Pancake thick and fluffy?
- Don’t pour a lot of pancake batter in the hot pan. Pour only a tiny amount, and it will spread naturally.
- Use a good quality baking powder to make the pancakes rise well.
- Don’t rush flipping the pancakes on the other side. Leave it the same until fully cooked, and then flip it.
Easy Keto Blueberry Pancakes using Almond Flour (Sugar-Free)
These keto blueberry pancakes are fluffy, soft and thick. These are the easiest and best keto breakfast you can ever have.
Servings: 8 pancakes
Calories: 137kcal
Ingredients
- 3/4 cup almond flour
- 3 eggs
- 2 tbsp erythritol
- 3 tbsp butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup fresh blueberries
Blueberries Sauce Ingredients:
- 1/3 cup blueberries
- 3 tbsp powdered erythritol
- 1/4 cup water
Instructions
How to make the Sugar-Free Blueberry Pancakes:
- Firstly, whisk the eggs and vanilla extract in a small bowl.
- Then add butter and Erythritol and keep whisking.
- In another bowl, add baking powder to the almond flour and stir well until combined.
- After that, add the almond flour to the egg mixture and stir again very well.
- It is the easiest way to first pour the batter in a measuring cup before pouring the same in the hot pan. Try to make circles as you can.
- After that, add some blueberries over each pancake.
- Don't flip the pancake until you see the small bubbles which will form on top of each pancake.
- Flip the pancake after you see the desired bubbles, as mentioned above.
- Add blueberry sauce on top of the pancakes.
- Finally, it’s ready. Enjoy!
How to Make the Blueberry Sauce:
- In a small saucepan, add blueberries, water and powdered erythritol. Stir the mixture and let it boil. Then lower the heat.
- Leave the mixture to simmer for 5 minutes until all fluids disappear and you reach the consistency you like.
- Allow the sauce to cool down.
Nutrition
Serving: 1pancake | Calories: 137kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 85mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Let us know how it was!
