Light and fluffy gluten-free pancakes with fresh sweet blueberries served with a pat of butter on top! Breakfast just got a little bit better!
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These blueberry pancakes are honestly the best pancakes you’ll ever make. 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. They really are very close in texture to traditional pancakes made with flour!
This is such a great easy low carb pancake recipe that everyone should love!
Ingredients for this Blueberry Pancake Recipe
- Almond flour
- Oat Fiber
- Heavy cream
- Vanilla Extract
- Swerve Confectioners
- Baking Powder
- Avocado Oil
*Exact measurements are listed in the recipe card below.
How to Make Keto Blueberry Pancakes
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 and baking powder.
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 see them start to puff up, tiny bubbles will form and the bottoms will start browning, it’s time to flip them!
If you want a little extra decadence, serve these with a big dollop of sweetened whip cream right on top.
Or serve with butter and/or Sugar-Free Maple Syrup and enjoy!
You can certainly serve with your favorite sugar-free syrup, but if you can find blueberries in peak season they are sweet enough alone!
Keto Pancakes FAQs
What kind of flour is best for pancakes? Using a combination of super fine almond flour and oat fiber really helps give these pancakes the best texture. Pancakes with oat fiber have a soft and fluffy texture that you look for in a pancake.
Can gluten free pancake batter be stored in the fridge? Yes! You can make a double batch and it will keep in the fridge for a couple of days. When you’re ready to use, if it’s too thick, just add a small amount of heavy cream, then whisk and it’s good to go!
Can I freeze leftover pancakes? Absolutely! For leftovers, line a sheet pan with parchment paper, place the pancakes in a single layer on the pan. Allow the pancakes to come to room temperature, before putting them in the freezer for 2 hours. Place the frozen pancakes in a freezer safe container or freezer bag.
What if I don’t like blueberries? You don’t have to add them. This Keto pancake recipe is delicious just plain with butter and sugar-free maple syrup. Or you can add a raspberry sauce or strawberry sauce over the top instead.
Can I use egg whites only for the batter? It is not recommended. Using only egg whites only removes a lot of fat that is needed to give these low carb pancakes the texture they need.
Why is it better to make Keto pancakes smaller than traditional ones? Almond flour renders a more delicate pancake than regular flour. Making them smaller helps to keep them together when flipping. Plus, who doesn’t love the crispy edges around a pancake?!
How many carbs in pancakes? Traditional pancakes made with flour packs up to 17 grams of carbs per serving. By replacing the flour with almond flour, the carbs in these Keto pancakes, with the blueberries included, are reduced to 5 net carbs per serving.
Are Blueberries Keto?
In comparison with most other fruit, blueberries have fewer net carbs, plus they’re packed with Keto nutritional value because other their fiber, antioxidants, vitamins and minerals. To read all about the health benefits of blueberries, check out this article.
For a whole cup of blueberries, there’re are approximately 14 grams of net carbs. And where that may sound like a lot, keep in mind, this whole recipe calls for only 3/4 cup.
More Keto and Low Carb Pancake Recipes
- Ricotta Almond Pancakes
- Fluffy Pumpkin Pancakes
- Fluffy Pancakes with Strawberry Sauce
- Tiramisu Pancakes
Is Oat Fiber Keto? Is Oat Fiber the Same as Oat Flour?
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’m baking! It is hands down, the best ingredient I’ve baked with! The Oat Fiber that I use is made by Lifesource Foods, because they grind it to a very fine powder and has a mild flavor. I buy it in the 16 ounce bag, which 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 doesn’t dissolve in water and is not broken down in the digestive tract, so it has zero net carbs and is Keto friendly.
More Keto Recipes Using Oat Fiber
- Blueberry Muffins
- Coffee Crumb Cake
- Coconut Lime Cupcakes
- Cheddar Jalapeño “Cornbread”
- Fluffy Pancakes
- Rosemary & Kalamata Olive Focaccia
- Lemon Cupcakes
- Chocolate Chip Cookies
Keto Blueberry Pancakes – Gluten Free
- 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 and baking powder. 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!