(Ridiculously Fluffy!) Keto Blueberry Pancakes
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)!
Servings 5 pancakes
Calories 83kcal
Ingredients
- 1 batch (suuuper fluffy!) keto pancakes *
- 2 teaspoons lemon zest freshly grated**
- 1/4-1/2 cup blueberries to taste***
Serving suggestions
Instructions
- 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!
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
Serving: 1blueberry pancake | Calories: 83kcal | Carbohydrates: 3.5g | Protein: 6g | Fat: 5g | Saturated Fat: 1.5g | Cholesterol: 70mg | Sodium: 175mg | Potassium: 24mg | Fiber: 1.8g | Sugar: 0.6g | Vitamin A: 100IU | Calcium: 23mg | Iron: 0.4mg