These Keto Blueberry Pancakes are awesome! Whether you are on the keto diet or living a keto lifestyle or just looking for a yummy gluten-free and low carb breakfast, this keto blueberry pancakes recipe is the way to go!
I myself am not on a strict Keto diet, but I definitely enjoy keto-friendly foods and recipes. I had the opportunity to work with my brother on a few videos and recipes all about Keto. He has since become a Keto-certified coach. If you want to learn more about a practical approach to living a ketogenic lifestyle check out his youtube channel.
Gluten-free foods aren’t usually my favorite, since I am so used to traditional, but I tell you what, you can’t go wrong with these keto blueberry pancakes. We also add bacon to them, which of course is purely optional. They are super easy to make, if I can do it, you can do it. Let’s get started!
Ingredients
- 1 cup almond flour 96g
- 1/3 cup coconut flour 43g
- 1/2 tsp baking powder 3g
- 1/4 tsp baking soda 1g
- pinch of sea salt or pink Himalayan salt
- 2 large eggs
- 1/2 to 3/4 cup almond milk or buttermilk 125 mL to 187 mL
- 1 Tbsp of extra-virgin olive oil 15g
- 1 Tbsp of Xylitol sweetener optional (15g)
- 1/2 cup blueberries optional
- 1/8 cup real bacon bits optional
Instructions
The first step is to mix together the dry ingredients (almond flour, coconut flour, baking soda, baking powder, and salt). Also, mix together the eggs with the almond milk and extra virgin olive oil in a separate bowl.
Now let's pour the egg mixture into a large bowl and then mix in the dry ingredients. I usually just do half of the dry ingredients at a time. Mix until well combined.
You may need to add more almond milk or buttermilk depending on the consistency. Always start with 1/2 cup of the almond or buttermilk first, then add more as needed to get the desired consistency. If you wind up adding too much, just add back in a bit more almond flour.
Fold in the bacon and blueberries. You can certainly leave those out if you like, or just use one or the other, totally up to you. Again add a bit more almond milk as needed. The pancake batter is ready to go.
Preheat your griddle or skillet. Add a bit of coconut oil to the griddle. Or you can use butter, etc. Heat the griddle to 350 F (176 C), it doesn't have to be exact.
Pour the batter onto the griddle or skillet, using a cup or ladle, making the pancakes as large as you want, I usually make them about 4 inches in diameter. Let them cook for a few minutes.
You will see little bubbles form, and the edges will dry out, and you will see a bit of browning. Check underneath with a spatula, then flip.
You want a nice golden brown look to the pancake.
Now, wait for the other side to cook. Once done, transfer to a plate and serve! Top with fresh blackberries, raspberries, even more blueberries, maybe some keto-friendly sugar-free maple syrup 🙂 Enjoy!
Print the recipe here.
Watch the video tutorial here:
lol nice!!
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