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Blueberry Keto Pancakes

Fluffy low-carb pancakes made with coconut flour, flax seed, and blueberries.
Course Breakfast
Cuisine American
Keyword keto pancakes
Prep Time 5 minutes
Cook Time 6 minutes
Servings 4 servings
Calories 416kcal



  • Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
  • In a large bowl combine the coconut flour, flax seed meal, salt and baking powder and combine using a spoon.
  • Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.
  • Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil.
  • Once the batter has thickened fold in the blueberries.
  • When the skillet is heated, using a 1/4 measuring cup add the batter to the skillet. Cook on first side for 3-5 minutes and then flip and cook for an additional 30 seconds. This recipe will yield 8 medium pancakes. Work in batches until all the batter has been used.
  • Serve immediately with desired toppings, such as sugar free syrup or additional blueberries.
  • Best stored in a zip top bag or air tight container in the fridge up to 1 week.



Net Carbs: 6g
Serving Size: 2 medium pancakes
Yields: 8 medium pancakes
**Feel free to leave out the blueberries for a lower carb pancake recipe.


Calories: 416kcal | Carbohydrates: 13g | Protein: 15g | Fat: 34g | Fiber: 7g