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

Cook Time 6

Servings 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