Keto Blueberry Pancakes
These blueberry pancakes cook up thick and fluffy like a traditional pancake, but they're made with coconut flour to keep them low carb.
These blueberry pancakes cook up thick and fluffy like a traditional pancake, but they're made with coconut flour to keep them low carb.
Yield
4 pancakes
Prep Time
5 minutes
Cook Time
6 minutes
Total Time
11 minutes
Ingredients
- 1/4 cup coconut flour
- 3 large eggs
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup substitute
- 2 teaspoons vanilla
- 3/4 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup blueberries
- 1 tablespoon butter, for the griddle
- Butter and syrup, for serving
Instructions
- Heat a large skillet or griddle over medium heat.
- Whisk together the coconut flour, eggs, coconut oil, maple syrup substitute, baking powder, vanilla, cinnamon, and salt in a small mixing bowl until smooth and well combined.
- Melt the butter on the griddle and use a 1/4 cup measure to scoop out 4 pancakes onto the griddle. Arrange blueberries evenly between the pancakes by pressing them into the batter on the griddle. When bubbles form and pop on the pancakes, carefully flip and continue cooking until golden brown, about 3 minutes per side.
- Divide pancakes between 2 plates, top with butter and syrup.
Notes
We like to top our pancakes with extra blueberries, but this is not accounted for in the nutrition information.
Nutrition Information:
Yield: 2 Serving Size: 2 pancakesAmount Per Serving: Calories: 314Total Fat: 23gSodium: 240mgCarbohydrates: 17gNet Carbohydrates: 5gFiber: 7gSugar Alcohols: 5gProtein: 12g
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