Blueberry Pancakes – Keto, Low Carb & Gluten Free

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!  

You can also make these pancakes without the blueberries , so I’ve included the macros with and without them below.

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.

Check out my other pancake recipes!

Fluffy Pumpkin Pancakes

Fluffy Pancakes with Strawberry Sauce

Tiramisu 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 outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract. So it’s low carb and Keto friendly!

These are just some of the great 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

Makes 6 Servings

Macros without blueberries:  Fat 19 grams – Protein 6 grams – Carbs (net) 2 grams

Macros with blueberries:  Fat 19 grams – Protein 6 grams – Carbs (net) 5 grams

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Blueberry Pancakes - Keto, Low Carb & Gluten Free

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

These 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!  You can also make these pancakes without the blueberries , so I've included the macros with and without them below.

Course: Breakfast

Servings: 6

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

1. Separate the eggs. Whip the egg whites until you get soft peaks and set aside.

2. 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.

3. 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.

4. 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.

5. 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!

Recipe Notes

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 and I buy it in the 16 ounce bag on Amazon (link in recipe).  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 outside husks of oats and is pure insoluble fiber.  Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.