(Ridiculously Fluffy!) Keto Blueberry Pancakes

A stack of keto blueberry pancakes with sugar free syrup

(Ridiculously Fluffy!) Keto Blueberry Pancakes

Ridiculously fluffy, super fresh and easy-peasy! These gluten free and keto blueberry pancakes will make for a staple summer breakfast treat (in just 15 minutes)!

Course Breakfast, Dessert

Cuisine American

Keyword dairy free pancakes, keto blueberry pancakes, keto pancakes, low carb pancakes

Prep Time 5

Cook Time 10

Resting Time 15

Total Time 15

Servings pancakes

Calories 83kcal

Ingredients

1 batch (suuuper fluffy!) keto pancakes *
2 teaspoons lemon zest freshly grated**
1/4-1/2 cup blueberries to taste***

Serving suggestions

sugar free syrup

Metric - US Cups

Instructions

Whip up a batch of our (suuuper fluffy!) keto pancakes batter. Whisk in the lemon zest (or cinnamon- see notes!) and allow to rest for 10 minutes while you heat up a skillet or pan.
Fold in the blueberries right before cooking.
Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice!

Notes

*To make our keto pancakes extra fluffy I use this fat-reduced almond flour! Similar to most de-fatted peanut flours out there, this almond flour has been cold-pressed to remove 80% of its fat. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!

**I love (looove!) adding a touch of lemon zest for a fresh boost! But you can alternatively go for a teaspoon of cinnamon (which also pairs beautifully with blueberries!).

***Keep in mind that blueberries are one of the higher carb berries, so feel free to adjust according to your macros (1/4 cup = 4.25g net carbs = roughly 1g net carb a pancake worth of berries).

Nutrition

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