In the mood for pancakes but following a keto diet and trying to avoid excessive carbs? Not a problem! Make these Soft and Fluffy Keto Blueberry Pancakes and indulge in a sweet and tasty breakfast treat at only 3 net carbs each!
If you love pancakes, you might feel like you are missing out on them now that you have decided to live a keto lifestyle. While traditional pancakes do contain a lot of crabs, these Keto Blueberry Pancakes will allow you to indulge in your favorite treat without the guilt.
Avoid the excess carbs while still consuming your favorite breakfast. You can make these pancakes with a side of some of your favorites, such as bacon or sausage.
What You’ll Need to Make the Keto Blueberry Pancakes
When preparing the Keto Blueberry Pancakes, having the right ingredients is important. You will need these items:
- Eggs. Make sure you have eggs available to mix with your ingredients to prepare tasty blueberry pancakes.
- Unsweetened Almond Milk. Just a bit of unsweetened almond milk is what you will need to add with your eggs and other ingredients to prepare pancakes with the perfect texture.
- Almond Flour. Instead of using traditional flour, stick with almond flour to keep these pancakes keto-friendly.
- Fresh Blueberries. Make your pancakes sweet with natural fruit, such as fresh blueberries.
- Erythritol. Avoid traditional sugar and use a sugar substitute that is safe to consume on a keto diet.
- Baking Powder. When you put baking powder in the mix, it helps make fuller, fluffier pancakes.
Additional ingredients include vanilla extract, butter to use for cooking the pancakes in a skillet, and keto maple syrup to add on top of the pancakes.
How to Make Keto Blueberry Pancakes
Make the Keto Blueberry Pancakes without a hassle because the process is that simple. Whisk your eggs and almond milk for roughly two minutes. After beating the eggs and milk together, throw in your almond flour, baking powder, sugar substitute, and vanilla extract. You will need to mix again until you have blended the ingredients.
Fold your blueberries into your pancake batter and allow it to sit for a few minutes before adding butter to a skillet and pouring your batter into it to create the perfect pancakes.
When you notice small bubbles on the pancakes, flip them over to the other side. Keep the flame on the medium setting to avoid burning the outside of your pancakes.
Variations of the Keto Blueberry Pancakes
Even while sticking with a keto diet, there are different ways to make your Keto Blueberry Pancakes. You can add other fruits into the pancake batter with the blueberries, such as chopped strawberries and raspberries.
You might want to add keto chocolate morsels or coconut shavings into your pancake batter for additional flavor. You can even add a few drops of the maple syrup into the batter instead of putting the syrup on top of the pancakes after you cook them.
How to Store Fresh Keto Blueberry Pancakes
Store the Keto Blueberry Pancakes in a food storage bag. Use one with a zipper seal and remove the air from the bag before placing it in your refrigerator. You can keep the pancakes in your refrigerator for up to five days, microwaving them whenever you feel like having a warm blueberry pancake.
If you would prefer to make larger batches to save them, you can put these pancakes in the freezer. When you store the pancakes in the freezer, they should stay good for up to six months. It is easy to defrost them and reheat them, making them the perfect breakfast treat for a busy morning.
The BEST Fluffy Keto Blueberry Pancakes
- In a medium bowl combine egg and milk and whisk vigorously for 2 minutes.
- Add the almond flour, sweetener, baking powder, vanilla extract and mix it until well combined.
- Gently fold in the blueberries to the pancake batter. Let the pancake batter for 5 minutes.
- Heat a skillet on medium flame, lightly grease and pour ¼ cup of pancake batter. Flip to the other side once it started bubbling up and cook for another minute.
- Repeat the same with the remaining batter and serve immediately by topping some blueberries and maple syrup (optional).