My Jack loves flapjacks and being his mama I’ve become a healthy pancake expert. I whip up various batches of keto paleo pancakes a week, always changing up the ingredients to vary his nutrition. When they’re AWESOME, like these keto blueberry pancakes, well then they make it to the blog!
No Sweetener No Problem
My kid enjoys his pancakes with raw honey. I enjoy them plain or with fresh berries and a pat of … well, not butter… not since I had to omit it from my diet… and coconut oil just isn’t the same. Enter Butter Flavored Coconut Oil. I KNOW! FLAVORED. I was off-put to.. until I read the label and was surprised that the butter flavor in the Nutivas Butter Flavored Coconut Oil is made from plants and fermented herbs and they explain it right there on the jar. So, no beaver anal glands.
So a pat of wanna be butter coconut oil and pinch of salt and these keto blueberry pancakes are perfect. The natural sweetness of the blueberries really satisfies! I bet some whipped coconut cream would go well too!
Keto Blueberry Pancakes!
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Keto Blueberry Pancakes
- Prep Time: 5
- Cook Time: 12
- Total Time: 17 minutes
- Yield: 6 1x
- Category: breakfast
- Method: stove top
- Cuisine: american
Description
Dairy and nut free Keto (and paleo) Blueberry Pancakes!
Ingredients
- 1/2 cup fresh blueberries
- 4 large eggs
- 1/4 cup + 1 (maybe 2) tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt (or 1/2 teaspoon coarse salt)
- 1/2 teaspoon Ceylon cinnamon (omit for low histamine)
- 1/2 cup full-fat canned coconut milk
- 2 tablespoons buttery coconut oil
Instructions
- Combine all of the ingredients in a blender (except the coconut oil).
- Blend until smooth.
- Use a spatula to quickly transfer the batter to a bowl, it will go from fluid to thick in a few minutes.
- Let the batter sit in the fridge while you heat a large skillet over medium heat. IF your batter hasn’t thickened to almost a paste-like consistency, add the extra tbsp of coconut flour.
- When the skillet or griddle have come to temperature add 1 tablespoon of coconut oil to it.
- Measure out 1/4 cup of batter for each pancake. Cook 3 minutes then flip and cook another 3 minutes. Add more coconut oil to the skillet for the next batch of pancakes.
- Makes about 6! Top with extra buttery coconut oil and fresh berries!
Nutrition
- Serving Size: 2
- Calories: 305
- Fat: 24
- Carbohydrates: 11
- Fiber: 6
- Protein: 10
JustMe says
Looks FANTAStic!!!
Emilee says
Great pancakes! I am not usually a fan of coconut flour anything, or anything coconut for that matter. I am very experienced w low carb baking and cooking so I made a few adjustments, used a little less almond milk vs coconut milk. I added 1 tsp vanilla extract, 2 tblsp of lakanto granular, and added ground ginger. Even my picky kids who usually hate any low carb recreations scarfed them down. Yummy
Clarisa says
Cristina, your recipes are awesome! Thanks for sharing! Can’t wait to make these.
Tara says
Do you think you could use this batter on a waffle iron to make blueberry waffles?
Cristina says
yes! someone commented on IG that they did that today
Kayla says
Hello!
I tried making these and my batter was SUPER liquidy! instead of 2 and 1/4 tbsp of coconut flour i made it 3 and even at that! I even let the batter sit in the fridge longer. I wonder what I did wrong 🙁 Mine are not thick or fluffy. theyre thin like a crepe LOL!
i’ll give it a second whirl next time. If you have any recommendations let me know LOL
1. earths choice coconut flour
2. 4 organic eggs
3. bobs red mill b.powder
4. 1/2 cup organic blueberries
5. Cha’s organic coconut milk (premium)
those are the products i used. Let me know if you recommend anything else 😛 or have any other suggestions! Love your page!
Cristina says
Darlin’ you misread the recipe, it calls for 1/4 cup and 2 tbsp coconut flour, so 6 tablespoons total. Not 2 1/4 tablespoon 🙂 That should do it!