These keto blueberry pancakes are fluffy, soft and thick. They are made with almond flour and loaded with blueberries, and topped with a homemade blueberry sauce.

Also, check my Sugar Free Pancakes and Coconut Flour Keto Pancakes.

In the past, I made keto pancakes using almond flour, coconut flour or even a combination of both. But today's pancake recipe is the best and the easiest keto breakfast you could ever have. I have used only almond flour and lots of blueberries. Also, I prepared a blueberry sauce to top it with for extra deliciousness.

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).

Keto Blueberry Pancakes Ingredients

Almond flour
Eggs
Erythritol
Butter
Vanilla extract
Baking powder
Fresh blueberries

Blueberries Sauce Ingredients

Blueberries
Powdered erythritol
Water

How to Make Keto Blueberry Pancakes using Almond Flour

• 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.
• 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.
• 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.

Tips to make your almond flour Keto Blueberry Pancakes thick and fluffy

1. Don't pour a lot of pancake batter in the hot pan. Pour only a tiny amount, and it will spread naturally.
2. Use a good quality baking powder to make the pancakes rise well.
3. Don't rush flipping the pancakes on the other side. Leave it the same until fully cooked, and then flip it.

More Pancake Recipes:

• Keto Low-Carb Pancakes Using Coconut Flour – Sauger Free Pancakes
• Coconut Flour Pancakes – Low-Carb And Fluffy

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