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
paddo therapie says
This sounds delicious! I’m gonna try this at home 🙂
Smetha says
These were very good. My first batch came out flat and runny – I guess the batter wasn’t thick enough. I added TWO extra tablespoons of coconut flour and then it was perfect.
It really doesn’t need a sweetener but on the second batch I drizzled a few drops of maple syrup. Yum. Thanks for a great recipe.
Cristina says
Coconut flour can be finicky. Sometimes it needs to set to thicken or it varies per brand, you can add more as needed.
JanP says
Very good! I I used ghee, but added it to the batter. I might omit that next time. This recipe is a keeper! Thanks!
Cristina says
thank you! Yes, ghee on top not in the batter, it’s so good!
Naomi G. says
Hi, Christina! My second attempt at this recipe–I’m following your steps exactly and they will not set up for me. I’m left with browned crumbles–which I load up on my plate and devour anyway. Any ideas on what may be going wrong? Maybe over blending? Please help! 🙂
Cristina says
Naomi, that sucks, I’m so sorry! So the batter should be pretty thick and paste-like, and smooth, not chunky. The blueberries blended in. What brand coconut flour are you using?? Is your skillet hot enough when you add the batter? So many variables here… but I make this all the time… not sure why it’s not turning out for you, but I’m sure we will figure it out 🙂
Kim says
I placed a lid over the pancake while it cooked. Helped it cook through faster and easier to flip. I turned the heat down- low and slow seemed to help with it not turning dark brown. I did need to add 1 more tbs coconut flour beyond what the recipe recommended. delicious.
Cristina says
Awesome! Thanks for sharing!
Allie says
Has anyone tried to bake this? I am in the mood for a soft yummy cake-like fresh out the oven treat, this sounds amazing. Please let me know if you’ve tried.
Cristina says
I haven’t because they’re PAN-cakes….. but if the batter is thick enough I bet they will bake up fine. Coconut flour batters don’t really spread out.
Christy says
Delicious!! I was going to get a picture but they were already gone….my son loved them! Thank you ❤️ Love your recipes ?
Chelsea says
These are so easy and SO good! I love that the ingRedients are simple and there arent a ton of them. My kids are leery of my “healthy” BREAKFAST treats but they loved these!
Cristina says
Yess Love when the kiddos approve!
Lauren says
Would almond flour work instead of coconut Flour?
Cristina says
You would need to use a lot more of it… about 3x as much… but I have never tested it.
Amanda Miller says
Could i use an egg replacer such as flax meal for thIs recipe? Can these be frozen frozen
Cristina says
Sorry, the recipe takes 4 eggs, that’s too many to sub out.
Ashley says
Very easy And delcious!!!! I made a baTch of these the other day as i opened a can Of coconut milk that i Needed to use up. My intention was to freeze all 6 and have them on hand when i want an Easy brunch but my dad aNd i ate 2 cause they were just so IRRESISTIBLE!!! I love christinas RECIPES and this is one of my faves Yet! Cant wait for your book to come out!(-:
Cristina says
Thank you Ashley!!
Lauren says
Really yummy TOTALLY a new breakfast staple. I think I over blended my mix since my pancakes were super blue but still tastes great
Cristina says
hehe blue pancakes are cool too!
Rachel says
Wondering if its suppose to taSte a bit salty? I had a little Under 1/2 cup of blueberries so maybe 1/2 tsp salt was too much?
Cristina says
I definitely like mine a little salty, I but I do use a medium coarse salt…. so I guess 1/2 a tsp would measure out less than if you were using fine salt. I’ll make a note in the recipe, thanks Rachel!
Gina says
These pancakeS aRe so quick and yummy! I ate the whole batch in one day. Try making a breakfast sandwich with tHese and a turkey saUsage patty. ?? Thanks, cristina, another winning reciPe!
Cristina says
Thank you Gina!!!!
jenn in ga says
i substituted raspberries for the blueberries, and, for the most part, the recipe was a success! the eggs i had were large, so perhaps that’s why even with the 1/4 c + 2 T coconut flour, the consistency wasn’t as thick as i knew Christina said it should be.
not wanting them to taste too much like coconut, i went ahead and they were fine! they take a little longer to cook in the pan, but they taste great!
I also substituted almond milk for the coconut milk, and next time—and there will be a next time— i’ll try it with that, which has more fat. still, a good meal!
Cristina says
Thanks Jenn!!! I think the almond milk had more to do with the thin batter than the eggs 🙂 Full fat canned coconut milk is very thick and even thicker when cold 🙂 They do take quite long to cook…. 3-4 min a side, but worth it 🙂
Stacy says
These ARe so yummy.
The ONLY question I had IS if, from the ingredient LIst, is the coconut oil for the PAN and NOT the batter. It sounds like by the instructions that you ADD together “All ingredients” though I did OMITTED from batter and they tasted great.
Cristina says
Ah, good point! I will clarify, the coconut oil is for the pan 🙂
Dani says
How is this dairy free if the recipe calls for eggs??
Cristina says
Because eggs are NOT DAIRY!!!! The old food pyramid that group eggs with dairy products were inaccurate. Eggs come from chickens, poultry… BIRDS THAT DON’T LACTATE. Dairy comes from MILK, which comes from MAMMALS, animals that breastfeed their babies.