For those following a ketogenic or low-carb lifestyle, the craving for familiar comfort foods like pancakes can be a challenge. Fortunately, with a few clever ingredient substitutions, it's entirely possible to enjoy a stack of fluffy, flavorful pancakes without derailing your dietary goals. These keto blueberry pancakes, bursting with fresh blueberries and a hint of lemon, are a perfect example. They offer a satisfying and delicious breakfast option that's both keto-compliant and incredibly easy to make.
Why Keto Pancakes?
Pancakes in the traditional sense are most definitely not a keto-friendly breakfast option. Regular pancakes are loaded with carbs. However, there are still tons of fantastic keto-approved pancake recipes available to keto dieters.
The Secret to Fluffy, Keto-Friendly Pancakes
The key to achieving a desirable texture in keto pancakes lies in using alternative flours and binding agents. Almond flour and coconut flour are popular choices, as they are low in carbs and provide a good base for the pancakes.
Almond Flour: Almond flour has a more refined and lighter texture than almond meal. Almond meal is made from raw, unpeeled almonds, whereas almond flour is made by grinding blanched (peeled) almonds hence its more refined texture. To get keto pancakes extra fluffy, use fat-reduced almond flour. This almond flour has been cold-pressed to remove 80% of its fat.
Coconut Flour: Coconut flour helps keep the pancakes together and helps them crisp up in the pan.
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Xanthan Gum: Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking.
A touch of lemon zest adds a fresh boost to the flavor profile.
Ingredients That Make These Pancakes Shine
- Blueberries: Fresh blueberries are highly recommended for the pancake batter. Blueberries do have carbs, but the amount used in this recipe is within reason and no worries on your diet plan.
- Lemon Zest: Enhances the overall taste experience.
- Avocado Oil: Adds healthy fats, a high smoke point, and a neutral flavor to the recipe.
- Ghee: Adds richness, flavor, and healthy fats to the recipe.
- Kosher Salt: Is typically free of additives such as iodine or anti-caking agents that can be found in some table salts.
- Butter: Melted unsalted butter is used in this recipe.
Step-by-Step Guide to Keto Blueberry Pancake Perfection
Preparing the Batter
- In a bowl mix all dry ingredients together.
- In a separate bowl mix all wet ingredients together minus blueberries and ghee. Whisk the eggs and vanilla extract in a small bowl, add the melted butter and Erythritol and keep whisking.
- Mix the wet into the dry until smooth and fold in blueberries, let sit for 5 minutes. Mix the dry ingredients with the egg mixture until combined, and then pour the batter into a jug.
- You will see in the instructions that you let your pancake batter rest while the griddle warms up. Allowing the batter to rest a bit before you pour on the griddle really changes the fluffiness of the batter. It will produce a lighter and fluffier texture to the pancake. So it is recommended letting the mixed batter rest for around 5 minutes before pouring onto your hot griddle.
Cooking the Pancakes
- Heat a large non-stick skillet over medium-low heat with 1 tablespoon of ghee. Preheat griddle to 325 degrees. Spray with nonstick cooking spray or treat with melted butter before putting batter on the griddle.
- Pour about ¼ cup of the pancake batter onto the griddle. Immediately drop blueberries onto the pancakes.
- Drop batter in hot skillet and form into a circle. Pour only a tiny amount, and it will spread naturally. Don't pour a lot of pancake batter into the hot pan. Pour only a tiny amount, and it will spread naturally.
- Cover with top and cook for 2 minutes on each site. Allow the pancakes to cook undisturbed until bubbles begin to break the surface.
- Cook your pancakes until the bubbles begin to break on the surface. Then flip over your pancake and cook the other side. Repeat until all your pancakes are done.
- Expect to make two pancakes, one at a time. They will be thinner than traditional pancakes, but you’ll make them just the same. Pour your batter then add blueberries on top.
Whipped Cream Topping
While the batter is sitting, in a bowl add all ingredients for whipped cream and using a hand mixer or a stand mixer fitted with a whisk attachment, whip until stiff peaks form about 3-4 minutes. Cover tightly and place in fridge until pancakes are finished. Ingredient measurements for whipped cream have been reduced to match the serving size of the pancake recipe (2 tablespoons per serving). This recipe can easily be doubled or tripled.
Blueberry Sauce
- In a small saucepan, add blueberries, water and powdered Erythritol, bring to a boil, then lower the heat and simmer for 5 minutes until all fluids disappear and you reach the consistency you like.
- Allow the sauce to cool down.
Serving and Storage
Serve how you would like with your favorite toppings or sides. My low carb and keto blueberry pancakes look like pillows that will melt in your mouth. Serve up your stack of pancakes with fresh berries, a dollop of butter, or even a sugar-free syrup if you wish. For topping, add butter, and I am loving ChocZero’s maple syrup, it doesn’t have any artificial sweeteners, and doesn’t have a weird aftertaste either!
You can store leftover pancakes in the refrigerator for a few days. You will find pancakes are best when served fresh, as they will dry out a bit in the fridge. But reheat in the microwave for a quick reheat. Feel free to use any leftover pancakes to meal prep for later down the line. Place your cooled pancakes on a cookie sheet and toss them straight in the freezer. Flash freeze your pancakes until they are frozen. Then transfer to a freezer bag or container. Then take frozen pancakes and thaw in the fridge overnight, or toss right in the microwave or toaster frozen. It is a great way to have an easy grab and go breakfast any day of the week.
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After whisking all the ingredients together in your mixing bowl, transfer the pancake batter into an airtight container and store it in the fridge. Although this can last for up to a week, it is advisable to use it within 3 days. Before placing your Keto pancakes in a storage bag or container, allow them to cool completely. Place a sheet of parchment paper between each pancake; this will prevent them from sticking together. Then, you can refrigerate or freeze them. They are good for up to a week in the fridge; however, I doubt you’d allow them to last that long.
Tips and Variations
- Feel free to swap blueberries out with sugar free chocolate chips for a different take. Add in different fruit or do a mix of fruit for a variety of flavors. Leave out fruit and make classic pancakes.
- You can play with the level of fluffiness.
- This recipe can easily be doubled or tripled.
Common Mistakes to Avoid
Per standard with grain free baked goods, your batter will be a lot thicker than your standard gluten pancakes. You might be wondering why I didn't just use almond flour or straight coconut flour instead of mixing the two. I have found that when I use almond flour as well as coconut flour it produces the best texture of pancakes. These pancakes are less dense when you use a mix of the two flours, instead of using just one. You will find the texture will result in a heavier pancake.
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