Light and fluffy pancakes with fresh sweet blueberries serve with a pat of butter on top!
These blueberry pancakes are honestly the best pancakes I’ve ever made! They are so light and fluffy and have a nice sweet bite to them with the addition of fresh blueberries!
They’re super easy to make and even your non-Keto family members will appreciate them, because they really are very close in texture to the real thing!
This is such a great easy Low Carb pancake recipe that everyone should love!
How to Make Keto Blueberry Pancakes
Ingredients
3/4 cup almond flour
3/4 cup fresh blueberries
1/2 cup Oat Fiber (see note below)
3 eggs, separated
1 teaspoon pure vanilla extract
2 tablespoons swerve confectioners (or powdered Erythritol)
2 teaspoons baking powder
3/4 cup heavy cream
Avocado oil for the pan (or coconut oil, clarified butter, ghee)
1/4 teaspoon salt
Preparation
Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, swerve, vanilla and the heavy cream. Mix using a hand mixer for about 2 minutes.
Add the egg whites in and mix briefly.
In a separate bowl, add the almond flour, oat fiber, baking powder and salt.
Whisk the dry ingredients until well combined.
Add the dry ingredients into the wet and mix until combined.
Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter. Place 4-5 blueberries on top of each pancake, gently pressing them into the batter.
Cook them on low heat with a lid on for a few minutes on each side, this is key!
Once you start them start to puff up, tiny bubbles will form and the bottoms will start browning, it’s time to flip them!
Serve with butter and enjoy!
You can certainly serve with your favorite sugar-free syrup, but for me, the blueberries are sweet enough on their own.
More Keto and Low Carb Pancake recipes…
Fluffy Pumpkin Pancakes
Fluffy Pancakes with Strawberry Sauce
Tiramisu Pancakes
Ricotta Almond Pancakes
Note: The Oat Fiber is really important in this recipe! I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag here. The bag lasts a while, because you don’t need to use much in your recipes.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
These are just some of the great Keto and Low Carb recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Blueberry Pancakes - Keto, Low Carb & Gluten Free
Ingredients
- 3/4 cup almond flour
- 3/4 cup fresh blueberries
- 1/2 cup Oat Fiber see note below
- 3 eggs separated
- 1 teaspoon pure vanilla extract
- 2 tablespoons swerve confectioners or powdered Erythritol
- 2 teaspoons baking powder
- 3/4 cup heavy cream
- Avocado oil for the pan or coconut oil, clarified butter, ghee
- 1/4 teaspoon salt
Preparation
- Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
- In another bowl, add the egg yolks, swerve, vanilla and the heavy cream. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
- In a separate bowl, mix the almond flour, oat fiber, baking powder and salt. Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
- Add some avocado oil, coconut oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter. Place 4-5 blueberries on top of each pancake, gently pressing them into the batter.
- Cook them on low heat with a lid on for a few minutes on each side, this is key! Once you start them start to puff up, tiny bubbles will form and the bottoms will start browning, it's time to flip them! Serve and enjoy!
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Can you us d of heavy cream?
Hello! I’m not sure what you are asking about the heavy cream, can you please clarify for me?