A delicious and simple recipe, these keto blueberry pancakes take just minutes to make! Low-carb, Paleo, gluten-free, grain-free, dairy-free, sugar-free.
Not much is better than a blueberry pancake recipe on a Saturday morning.
I’ve made several pancake recipes for the blog, but realized recently that I never did a chocolate chip or a blueberry pancake recipe. I know, seriously, what WAS I thinking?!
While I know there are tons and tons of them out there already (thank you for choosing mine by the way!), I knew I had to try putting my own spin on it, of course.
So if it’s Saturday morning and you have a real hankering for blueberry pancakes, then you will definitely want to give these a shot, I promise you won’t be disappointed!
Mmm… yes, please!
The recipe itself could not be much easier, and it’s one the entire family will enjoy. All you need is blanched almond flour, coconut flour, sweetener, eggs, and of course…blueberries!
All you have to do is mix the first four ingredients together, then add in the blueberries. Simply heat a pan over medium heat with some coconut oil. Spoon a portion of the mixture into the hot pan.
Allow the edges to begin to brown before flipping. If necessary, repeat with the remaining batter.
Can I substitute flours?
I have not tried this particular recipe with any other types of flour. If you do attempt this, know that each type of flour has a different absorbance, so you can not substitute most flours 1-to-1 with another type.
You should be knowledgeable of the flour you are working with before attempting. If you want me to try with a particular type of flour, let me know which type in the comments below, and I’ll play around with it!
How are these best stored?
I recommend storing them in the fridge in an air-tight container for up to a week. I have not tried freezing them yet, but imagine they would do just fine. Let me know if you try freezing them.
You will also enjoy these other breakfast recipes: