These easy keto blueberry pancakes need only 7 simple ingredients, take only 10 minutes to prepare, and are only 3.7g net carbs (with options to reduce carbs even further.
They’re a great healthy breakfast that is dairy-free, sugar-free, gluten-free, low-carb, and keto-friendly. PLUS they can be frozen for easy breakfast meal prep.
This easy one-bowl recipe is virtually fail-proof.
If you want a nut-free keto pancake recipe that’s perfect for breakfast meal prep, this is the recipe for you. It’s quick and easy and is freezer friendly.
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Are pancakes keto?
No. Traditional pancakes made with wheat flour and sugar are not keto and are avoided by those on a low-carb or keto diet.
Regular whole wheat pancakes nutrition facts: 12.5 g net carbs, 3.5 g protein, 4.7 g fat, 108 calories.
Keto blueberry pancakes nutrition facts: 3.7 g net carbs, 3.9 g protein, 11.1 g fat, 134 calories.
This keto pancake recipe is made with coconut flour and sweetener and tastes absolutely delicious. They rival regular pancakes that you might order from a restaurant.
Grab a cup of almond milk and a handful of fresh blueberries and be ready for the most delicious breakfast cuisine you have ever made.
Ingredients
The secret to these fluffy keto blueberry pancakes is the fresh and whole ingredients. Just like in other keto recipes, the fresher the ingredients, the better they will taste.
- eggs – I use medium eggs (but you can use the egg size conversion charts above if you have different sized eggs).
- coconut cream – use canned coconut cream, not coconut milk, you need a thick cream for fluffy pancakes.
- vanilla extract – either vanilla extract or vanilla essence, but you need a vanilla flavor.
- baking powder – (do not be confused with baking soda)
- coconut flour – don’t try to substitute coconut flour for almond flour…it won’t work. You can read the full guide to coconut flour vs almond flour.
- granulated sweetener of choice – add more or less sugar-free sweetener according to your taste. The most popular keto sweeteners are erythritol, monk fruit, allulose, or xylitol.
- salt – season to taste, but salt does enhance the sweet flavors.
- blueberries – juicy fresh blueberries will taste the best. However, you can use frozen blueberries too.
All quantities, ingredients, and instructions are in the recipe card below.
TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.
Instructions
You simply whisk the wet ingredients together, throw all the dry ingredients in then mix the pancake batter until it is smooth. How easy is that?
I like to add some butter to the pan before I fry up the pancakes and cook them until they are golden brown.
STEP 1: Make the coconut flour pancake batter.
Place all the wet ingredients into a medium bowl. Whisk until smooth and a few air bubbles form on the surface.
Using a measuring cup or the kitchen scales, place your coconut flour and other dry ingredients onto the egg mixture.
Whisk for a few minutes until smooth and there are no lumps of flour.
STEP 2: Fry keto blueberry pancakes.
Pre-heat your frying pan or cast iron skillet and melt some coconut oil or butter (but the recipe will no longer be dairy free). Alternatively, you can spray the pan with cooking spray.
Using a large spoon or a measuring cup, pour the keto pancake batter into your hot frying pan.
Press a few juicy blueberries into each of the keto pancakes. You can use frozen blueberries but the batter may take a little longer to cook.
Continue to cook each blueberry pancake until you can see little air bubbles rise to the top.
Once you see the surface beginning to dry, you can flip them over and fry each pancake on the other side. Continue to cook until both sides are golden brown.
Keto pancake toppings
Everyone loves to serve their pancakes with maple syrup and whipped cream, but don’t worry, you can still eat deliciously tasty pancakes on the keto diet.
The best way to eat keto pancakes is to serve immediately with sugar-free whipped heavy cream or whipped coconut cream (dairy-free option). Place a few fresh or frozen blueberries on top then drizzle all over with sweet keto syrup.
Homemade keto syrup is quick and easy to make and you know exactly what goes into it.
Sugar-free berry chia jam and a spoonful of cream cheese are another great way to serve low-carb blueberry pancakes.
How to store pancakes
Store these the same way you store traditional pancakes.
Allow each pancake to cool completely on a wire rack to remove any condensation.
Once at room temperature, store them in an airtight container in the refrigerator for up to three days. You can also freeze them in baggies – just squeeze the air out first!
EXPERT TIP: Place small pieces of baking parchment paper between each pancake to stop them from sticking.
Recipe substitutions
Are certain ingredients stopping you from making this keto pancake recipe? Below you will find my recommendations for common substitutions that are perfect for the keto diet.
- Coconut flour – you will have to make a few adjustments. Use 2 cups almond flour and add two more eggs. However, I prefer to use my almond flour pancake recipe rather than try to adapt this coconut flour recipe.
- Eggs – for each egg, mix one tablespoon of flax seed with three tablespoons of water.
- Baking powder – use 1/3 of a teaspoon of baking soda
- Coconut Cream – Use the same amount of plain Greek yogurt (but the pancakes will no longer be dairy-free).
The above substitutions are great alternatives to will keep your keto pancakes low-carb and gluten-free.
Variations
Take your keto blueberry pancakes up a notch with these tasty recommendations below. Make your pancakes simple, zesty, with bits of chocolate, or more like crepes!
- Zesty – add lemon zest on top of your blueberry pancakes and serve with sugar-free lemon curd.
- Chocolate – top with some sugar-free dark chocolate chips and serve with sugar-free “Nutella” (keto chocolate sauce).
- Thin – For a light and crispy pancake, add some cream cheese and make cream cheese pancakes. Or add a few teaspoons of almond milk to make a thin batter that is easy to pour.
Equipment needed
It only takes a few simple kitchen tools to make this keto blueberry pancakes recipe. Use a large frying pan, cast iron pan, or griddle. Mix the sugar-free batter in a large mixing bowl. You will also need a flat spatula to flip the pancakes.
Alternatively, you can make the pancake batter in your food processor, use an electric whisk, or use a stick blender.
Visit my Low-Carb Keto Amazon store to browse the new food processors, electric mixers, or stick blenders.
FAQS about the best keto pancakes
It’s tough to make the substitution since you have to adjust how many eggs you use when you make almond flour pancakes instead of coconut flour. Follow my almond flour pancakes recipe for exact ingredients.
Do not overmix the batter. For the fluffiest pancakes, use fresh blueberries, not frozen blueberries. When you add blueberries, gently fold them into the batter. You should also let the batter rest for a few minutes before heating them over medium heat.
Regular pancake syrup has too much sugar, but keto maple syrup is perfect on a low-carb diet. Make sure you read the nutrition panel and only choose keto-approved sweeteners. Avoid some sugar alcohols and maltitol. For the keto version, just top with fresh blueberries.
These blueberry pancakes are keto-friendly. When you cook them in coconut oil, you will add a bit more healthy fats to them too.
If you are wondering how many servings this recipe makes, just look at the printable recipe card. You can even adjust the servings and it will change the ingredient amounts for you. This is really handy when you track macros on the keto lifestyle.
These keto blueberry pancakes only have 3.7 g net carbs in one pancake. The nutrition serving will change depending on what toppings you add, and how much you add.
The recipe for keto blueberry pancakes uses half a cup of fresh blueberries. To reduce the net carbs, you can reduce how many blueberries you press into each pancake. You could add more to pancakes for your children, and add fewer to yours.
Always use baking powder that is fresh. If your baking powder has expired, or you use eggs that are too small, your pancakes could become dense and not fluffy at all.
Take a look at my egg fast recipes, there is a cream cheese pancake recipe there for you.
Fresh juicy blueberries are best, but you can also use frozen berries, but the pancake batter will take a little longer to cook.
Blueberries are a low-carb fruit, however, the carbs soon start to add up if you eat too many of them. Blueberries will always be healthier than sugar and chocolate, but for those who have weight to lose or are insulin resistant, you may want to cut back on fruit for a while.
One pancake is 3.7g net carbs, you can make them smaller then you will have to calculate the carbs according to how many you made.
Easy Keto Blueberry Pancakes (gluten-free)
Equipment
- Frying Pan
- Measuring cups and spoons
- Whisk
Ingredients
Wet ingredients
- 4 eggs – medium
- 250 ml coconut cream
- 2 tsp vanilla extract
Dry ingredients
- 1 tsp baking powder
- 50 g coconut flour
- 4 tbsp granulated sweetener of choice or more to your taste
- salt to taste
- 50 g blueberries fresh or frozen or berries of choice
Instructions
- Mix the eggs, coconut cream, and vanilla extract in a medium mixing bowl. Whisk until smooth.
- Add all the dry ingredients (baking powder, coconut flour, sweetener, and salt). Mix until the batter is lump free.
- Heat your coconut oil in the frying pan. Place a large spoon of the keto pancake batter into the hot frying pan and press a few blueberries into each pancake.
- Fry on medium heat until golden on the underside, and when the top of the pancake starts to show bubbles coming through. Flip each pancake over to cook on the other side.
- Optional – Serve with whipped coconut cream and more berries. A sprinkling of chopped nuts is a lovely addition too.
Video
Notes
Nutrition
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I’ll have to try these…they are so fluffy!
@ditchthecarbs LISTEN LISTEN LISTEENNN!!! Let me ask you a question. Have you ever heard the term that something is “so good it makes you wanna slap your mama”? Girl if I could reach out & slap your mama (mine has passed) for giving you life right now!!! These blueberry pancakes was DA SH*T!!! They by far blow the cream cheese pancakes out the water. Hell, I’m throwing them to the curb! If I didn’t make these myself (wasn’t as pretty as yours for a first batch), I would’ve sworn someone tried to sabotage my Keto. I couldn’t shovel them in my face fast enough…then had the nerve to be pissed when they were all gone.??
I absolutely love love love this review. This has to be THE BEST comment I have ever received. Nathalie, you are a (keto) star!
Can I substitute coconut cream with anything?
You could try heavy/double cream if you are not paleo. However there is less fat in cream compared to generally 25% on coconut cream so the pancakes may thinner and not as sturdy (and possibly a little dry). Let me know of you give it a go and what the results were.
Forgive me if this has been answered already, but what is coconut cream?
Great question. I buy this coconut cream. Coconut cream is a higher fat version of coconut milk. it generally has 20% fat or above, and about 4% or below carbs. it is a wonderful way to thicken meals, sauces, curies and added to cauliflower rice.
I use almond/coconut milk blend and they come out great.
Awesome! Thanks for the tip 🙂
I made them with whipping cream (35% fat). I had to add extra coconut flour as the batter didn’t thicken, also added a bit of psyllium husk. They weren’t dry. Flipping them was a bit tricky, but after much (much!) trial and error, low heat for a longer time helped.
I thought they were yummy with some butter.
I made these this morning for the entire family for Father’s Day and they were so so good!!! Supper is your fat head pizza. Thanks for making our day special with your delicious recipes and thanks for all of your hard work!
Great work on this recipe Libby. I must give this one a shot. If my wife were looking over my shoulder I’m dead certain she’d expect these for breakfast in the morning! I think I’m going to make a grocery run and surprise her on Saturday morning. – ryan
Lucky wife! Does she realise this obvious fact? 😉
Can you use Almond Flour?
That would be another recipe entirely. Read this post Almond flour vs Coconut flour. They are not easily interchangeable.
Do your recipes show net carbs?
They show total carbs. To calculate net carbs, simply deduct the fibre.
I made your paleo blueberry pancakes & while they were tasty I was unable to flip them without them falling apart.
Did you let the batter rest for a while? Coconut flour always works best after it has thickened. If you have this trouble again, always add an extra egg. It makes them more pliable. Also add some extra vanilla to ensure you don’t end up with “eggy” pancakes. No one likes those 🙁
I wish I have read this before I made the pancakes! ? They are yummy but I could not call them pancakes as they look?? next time! Thanks for the website!
How long is awhile? 30 min? An hour? Would have been helpful to have this info in the article or recipe or video vs here after watching and reading all those things and making pancakes that fell apart.
I bought coconut cream and it was solid. Should the cream be in liquid form?
This is the coconut cream I use. It is liquid and generally 20-25% fat, roughly 2-5% carbs, depending on the brand. I have seen coconut blocks, but that is a very concentrated form that you can stir through curries or diluted etc.
How do I convert the measurements from metric?
There are now big red buttons below each recipe whereby you can switch between metric and US measurements 🙂
Hi, have you ever tried to substitute the eggs for anything? I’m going to try with applesauce but was curious if you had a better solution. I can’t wait to try these!!
Hey let me know how it works.
Is this a thick batter? Can a person use stevia? I made them and they were scrumptious! Sweet. They took a long time to cook. Love your site! Will add an extra egg nest time as mine, too, were crumbly.
Yes you may use sweetener of choice. Here is an article you may wish to read. I discuss all the sweeteners available and which I use and which I avoid. Great idea to add an extra egg, it always helps them hold together better.
Can these be frozen? Has anyone tried?
Thanks libby!! These were awesome. I struggle w the 3 infredient almond flour/ cream cheese crepe egg style bc they r a bit eggy for my tastes and i hate eggs. Thee were traditional fluffy, fill body home made pancakes w the a lovely coocnut hint. Passed on BB since my guests arent a fan. Endt time Id go with coconut flakes and maybe coconut extract to take it all the way home! Bless your heart for this site and all your recipes!
What is considered coconut creme?
Coconut cream has more than 20% fat, whereas coconut milk has far less, so won’t thicken recipes as coconut cream does.
These are amazing! Thank you so much ?? can I just check – is the 5.9g carbs for the whole recipe or for one pancake? Absolutely loving your website, thank you xx
Nutrition panels are per serving. Oh how I wish it was per recipe, wouldn’t that be fun?
Hello not a fan of coconut flavor does the cream have a coconut taste? Thanks as Im not a fan of the cream cheese pancakes recipes.
Yes there will be a slight coconut flavour from the coconut cream. You could try to add extra vanilla to overpower it.
you can also substitute heavy whipping cream for the coconut cream, the coconut flavor from the flour is very slight and easily covered with sugar free syrup
Can these be made without the sweetener? I am trying hard to get thru the first few months of keto without using sweeteners. Even stevia.
Yes, you can make any recipe without sweeteners, you’re obviously stronger than I am 😉 You might want to add extra flavours such as vanilla, cinnamon etc. It might be a little on the bland side otherwise. Good luck!
Can you use the solid cream in the top of a can of coconut milk?
Yes, that would work! Yum.
This is a great recipe but the thing I never like about cooking pancakes is doing them one at a time and trying to keep the cooked ones fresh.
What I did today was use this recipe (without the blueberries), but put it in a silicone cake pan and cooked it in the oven, then cut it into serving pieces. Then seperately I heated up frozen blueberries in a pan, and fried some bacon. Put it all together and it was delicious!
How long did you cook it and at what tempurature?
I was also wondering what I could use as a substitute for the coconut cream.
Get an electric skillet and cook 4 at a time like I do.
Hi
I watched the video, but could not understand something. You put the sreat with the eggs, then the flour with the baking powder. So what is the thing you put right after the it???
These would be great with butter and your lovely chia berry jam, rather than the blueberries … hmmm must try to make some soon … thanks Libby
Oh wow, these sound great! I was going to try having your keto choc waffles with cream, blueberries and chia jam for my keto breakfasts instead of my gluten free choc cereal but now I’m looking at these pancakes and thinking “maybe I could do these instead of the waffles!” They both sound super easy and very similar in the ingredients list. Could I add blueberries into the keto waffle batter? or choc into these pancakes? I feel like they’d be basically the same recipe then hahaha, except the pancakes sound easier to make because no need to whisk the egg whites. I don’t think I have a waffle maker so I was going to make the waffles in the fry pan anyway. What do you think of all this?
Yes, I have added cocoa powder to this recipe before, with great success (extra vanilla is awesome too). You just need to add some extra liquid to counterbalance the additional dry ingredients. Yummmm.
So easy to make and absolutely delicious! I didn’t add any sweetener and I thought they still tasted great.