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.
Fold in the blueberries right before cooking.
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!
*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).