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keto blueberry pancakes

Keto Blueberry Pancakes

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 12
  • Total Time: 17 minutes
  • Yield: 6 1x
  • Category: breakfast
  • Method: stove top
  • Cuisine: american


Dairy and nut free Keto (and paleo) Blueberry Pancakes!



  • 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 


  1. Combine all of the ingredients in a blender (except the coconut oil).
  2. Blend until smooth.
  3. Use a spatula to quickly transfer the batter to a bowl, it will go from fluid to thick in a few minutes.
  4. 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.
  5. When the skillet or griddle have come to temperature add 1 tablespoon of coconut oil to it.
  6. 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.
  7. Makes about 6! Top with extra buttery coconut oil and fresh berries!


  • Serving Size: 2
  • Calories: 305
  • Fat: 24
  • Carbohydrates: 11
  • Fiber: 6
  • Protein: 10