Easy Keto Blueberry Pancakes (gluten-free)
These easy keto blueberry pancakes need only 7 simple ingredients, take only 10 minutes to prepare, and are only 3.7g net carbs PLUS they can be frozen for easy breakfast meal prep. This easy one-bowl recipe is virtually fail-proof.
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Servings: 10 pancakes
Calories: 134.6kcal
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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
To lower the carb value in the pancakes, simply omit the berries. You may wish to add walnuts or macadamias instead? Add some cinnamon or ginger for added flavour and sweetness?
Nutrition
Serving: 1pancakeCalories: 134.6kcalCarbohydrates: 5.9gProtein: 3.9gFat: 11.1gSodium: 37.1mgPotassium: 159.9mgFiber: 2.2gSugar: 1gVitamin A: 95IUVitamin C: 1.2mgCalcium: 34.3mgIron: 1mg