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(Ridiculously Fluffy!) Keto Blueberry Pancakes 🥞 gluten free & dairy free

Ridiculously fluffy, super fresh and easy-peasy! These gluten free and keto blueberry pancakes will make for a staple summer breakfast treat (in just 15 minutes)!

A stack of keto blueberry pancakes with sugar free syrup
Gluten Free & Keto Blueberry Pancakes

Gluten Free & Keto Blueberry Pancakes

An Extra Fluffy Affair!

I feel like these keto blueberry pancakes taste like pure sunshine! They’re a spinoff of our (suuuper fluffy!) keto pancake recipe, one of those solid staples which you guys can’t stop raving about!

Let’s just say that “better than actual pancakes” and “the fluffiest pancakes I’ve ever tried!” have been dropped around a few times! And so I give you here a fresh summer twist with blueberries and hints of lemon throughout!

Be sure to serve them up with grass-fed butter and sugar free syrup (love Lakanto’s!). Alternatively, you can even do a pan-cake (literally) sorta thing with our buttercream frosting!

The Flours

To get keto pancakes extra fluffy I use this fat-reduced almond flour! Similar to most peanut flours out there (such as Anthony’s), this almond flour has been cold-pressed to remove 80% of its fat. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!

You may also notice its a bit pricier than your usual almond flour, but take into account that you’ll be using half the amount (always)… which actually makes it roughly the same price once you get baking (2 cents/gram)!

Otherwise you’ll still be adding a touch of super fine almond flour and xanthan gum, and we’re golden.

Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while you could technically replace it with about 2 teaspoons of golden flaxseed meal, the pancakes do come out muuuuch fluffier with it!

Overhead shot of Keto Blueberry pancakes with two pads of butter
Gluten Free & Keto Blueberry Pancakes

Tips ‘N Tricks

Honestly there’s no science to these wonderfully fluffy keto pancakes, as you simply whisk away!

The one thing to keep in mind is that, per standard with grain free baked goods, your batter will be a lot thicker than your standard gluten pancakes. So to cook, you’ll spoon roughly 3 tablespoons to 1/4 cup onto your pan or skillet and gently spread it with a wet spoon or spatula.

And do keep in mind that you can play with the level of fluffiness. I used 4 tablespoons of almond milk for these, but you could easily do 6 to 8 for thinner pancakes!

Oh, and also note that for the ‘milk’ you can do almond (or any nut) milk, half heavy cream half water, or even add some sour cream for a ‘buttermilk’ kick.

Eating Keto Blueberry pancakes with a fork
Gluten Free & Keto Blueberry Pancakes
A stack of keto blueberry pancakes with sugar free syrup

(Ridiculously Fluffy!) Keto Blueberry Pancakes

Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy free pancakes, keto blueberry pancakes, keto pancakes, low carb pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 15 minutes
Total Time: 15 minutes
Servings: 5 pancakes
Calories: 83 kcal

Ridiculously fluffy, super fresh and easy-peasy! These gluten free and keto blueberry pancakes will make for a staple summer breakfast treat (in just 15 minutes)!

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Ingredients

Serving suggestions

Instructions

  1. Whip up a batch of our (suuuper fluffy!) keto pancakes batter. Whisk in the lemon zest (or cinnamon- see notes!) and allow to rest for 10 minutes while you heat up a skillet or pan.

  2. Fold in the blueberries right before cooking.

  3. Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice!

Recipe Notes

*To make our keto pancakes extra fluffy I use this fat-reduced almond flour! Similar to most de-fatted peanut flours out there, this almond flour has been cold-pressed to remove 80% of its fat. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!

**I love (looove!) adding a touch of lemon zest for a fresh boost! But you can alternatively go for a teaspoon of cinnamon (which also pairs beautifully with blueberries!).

***Keep in mind that blueberries are one of the higher carb berries, so feel free to adjust according to your macros (1/4 cup = 4.25g net carbs = roughly 1g net carb a pancake worth of berries). 

Nutrition Facts
(Ridiculously Fluffy!) Keto Blueberry Pancakes
Amount Per Serving (1 blueberry pancake)
Calories 83 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1.5g8%
Cholesterol 70mg23%
Sodium 175mg7%
Potassium 24mg1%
Carbohydrates 3.5g1%
Fiber 1.8g7%
Sugar 0.6g1%
Protein 6g12%
Vitamin A 100IU2%
Calcium 23mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

25 comments

  1. Sarah says:

    I made these pancakes this morning and they were light and fluffy and delicious! I had to use full fat super fine ground almond flour and left out the butter and the blueberries. These are the best keto pancakes I have had! I can’t wait to try this recipe exactly as written, as it will be very interesting to compare! I love your recipes, please keep them coming!

  2. yumbatch says:

    These look absolutely delicious! I’ll definitely be trying these this weekend with the family. Thanks for sharing!

  3. Ronalyn Hurley says:

    Because fat is a big part of a Keto diet, I’m wondering why you would choose almond flour with less fat.

    • Hi Ronalyn! Good to hear from you! 🙂

      It’s just as a baking preference to lighten up baked goods (and sometimes not necessarily a bad thing to decrease calories a bit for those trying to lose weight).

      And in terms of these pancakes, I find that here regular almond flour (or coconut!) lead to flat pancakes that tend to have wet centers. And I’m just not a fan of adding cream cheese as I try to avoid processed foods as much as possible xo!!

      • Ronalyn Hurley says:

        That makes sense, Paola. Thank you for your explanation. By the way…it’s summer and I’m hoping to see a video soon showing how you make your ice cream cones.

        • ….!! Thank you for the reminder! In all honestly I’m still warming up to do videos again (they’re very physical, and I’m still working on getting back on my feet from my sciatica accident last June!). But I’ll do my best Ronalyn! Big kiss!

  4. Teri says:

    The reduced fat almond flour is out of stock. Is there something else you recommend? Thank you so much for the recipe, I can’t wait to try it!

  5. Bessy says:

    I love your pancakes!!!!!!! I’ve never commented before, but want to thank you for all that you do because there’s no way I would be able to do keto without you!

    • Yes and no! You can use it at twice the amount, and I’ve had some people report back very successfully in the original recipe… but! they’re definitely not as fluffy and legit as with the fat-reduced flours (almond or peanut) xo!

  6. Lisa says:

    You were reading my mind again because this is precisely what I planned to make this week with the blueberries leftover from my Gnom-Gnom blueberry muffins! Hadn’t thought about the lemon zest though. Why didn’t I think of that?!? Cuz you did for me! 😂

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