A recipe for thick and fluffy keto blueberry pancakes made with coconut flour and almond flour! These pillow-like keto pancakes come with a flourless, eggless and dairy free option- Perfect for those on a low carb, vegan, paleo, and sugar-free diet!
With pancakes that look like edible pillows, I dare you to find a better healthy pancake recipe out there! You’ll also love these keto meal prep breakfast recipes and 42 keto breakfasts which aren’t eggs!
Paleo Low Carb Blueberry Pancakes
I’ve always been an advocate of making paleo low carb pancakes with coconut flour. It not only significantly reduces the carbs and ups the fiber count (which means I personally go CRAZY on the toppings), it also provides a lovely cakey texture.
However, based on reader feedback, it’s often been hit and miss when it comes to producing the perfect paleo pancake. I eventually started dabbling in sharing only flourless pancakes, but that often left my ketogenic and paleo friends missing out on the action.
As such, I perfected my keto and paleo pancake recipes, and now make them with coconut flour AND almond flour. The combination of these two flours produces slightly less thickness, but absolutely fool-proof pancakes!
Can I eat fruit on a keto diet?
It’s often assumed that fruit cannot be eaten on a ketogenic diet. Contrary to popular belief, low sugar fruits CAN be enjoyed on a keto diet.
These low carb blueberry pancakes are the perfect example. On their own (and eaten in a very large quantity), you could argue that blueberries are a primary carb source. However, when used as part of a very low carb recipe, it barely makes a dent!
Are fruits low in carbs?
Depending on which fruits you choose, they can be considered relatively low carb. Most berries, like blueberries and strawberries, are one of the lowest carb fruits.
Is coconut flour good for a low carb and keto?
Again, hearing the word flour often conjures up thoughts of high carb recipes. Coconut flour is PERFECT for a ketogenic diet, as it is a high fiber, low carb baking ingredient.
The nutritional and calorie content for two tablespoons of coconut flour is 60 calories, with a mere 2 grams of net carbs!
Is almond flour good for a low carb and keto diet?
Like coconut flour, almond flour is fantastic for a low carb keto diet. It’s a higher fat, high protein grain-free flour, made of ground almonds. It can often be referred to as almond meal. It has a very nutty, light texture.
The nutritional and caloric content for two tablespoons of almond flour is 75 calories, with a mere 1 gram in net carbs!
As mentioned earlier, the combination of almond flour, coconut flour, and eggs produce the most perfect keto paleo blueberry pancakes, you’d be surprised that they were actually low carb!
For egg-free and flourless pancakes
Please read the recipe card carefully for the flourless egg-free version. This is perfect for those following a vegan and egg-free diet. You have the option to use rolled oats or quinoa flakes. If you use the latter, add an extra tablespoon to the batter.
Tips and Tricks for Ultra Thick and Fluffy Blueberry Pancakes-
- Let the batter sit for 5-10 minutes before cooking- For the flourless version, if it’s too thick, add a little extra milk or liquid of choice
- Use a good quality non-stick pan AND also grease it. Also consider a high-speed blender.
- If possible, cover the pan when cooking to ensure both sides are evenly cooked. This will also ensure ultra fluffy and thick pancakes
- Fold in blueberries at the very end- do not simply add to the top or it will burst when it hits the pan
- Do not overspread the pancake batter- this will do so naturally
- Consider making multiple batches, as they freeze beautifully- Perfect for grab-and-go breakfasts or healthy meal prep
More delicious low carb pancake recipes
- Fluffy Low Carb Keto Cinnamon Roll Pancakes
- Low Carb Chocolate Chip Pancakes
- Fluffy Flourless Keto Zucchini Bread Pancakes
- Flourless Banana Smoothie Pancakes
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Fluffy Low Carb Keto Blueberry Pancakes (Paleo, Vegan)
Ingredients
Keto Low Carb Version (Paleo, Keto, Sugar Free)
- 1/2 cup almond flour
- 2 tablespoon coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1-2 tablespoon granulated sweetener of choice
- 3 large eggs
- 1/4 cup milk of choice
- 1/4 cup blueberries Fresh or thawed frozen ones work best
Flourless Version (Vegan, Gluten Free, Sugar Free)
- 1 cup rolled oats
- 1/4-1/2 cup milk of choice
- 1 medium banana
- 1 tablespoon baking powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon sticky sweetener of choice * See notes
- 1/2 teaspoon vanilla extract
- 1/2 cup blueberries Fresh or thawed frozen ones work best
Instructions
- In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains.
- Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice.
- Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating.
- Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.
Notes
Nutrition
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is this keto recipe for one or is this carb count per pancake, how many servings per recipe?
2-3 servings per recipe.
i live in a remote area and do not acess to going quickly up to the store, it is a 5 hour round trip so i have stevia powder and liquid on hand and natural maple syrup, is it ok to use stevia?
I’d use the maple syrup.
I LOVE blueberry pancakes! So yummy–this recipe looks like a total winner. I really want to try the vegan version of this!
I made the vegan version for my son who is sensitive to gluten, dairy and eggs. I used coconut milk for the liquid, and coconut oil in the pan. They REALLY stuck to the pan. Do you have any tips to prevent this? They tasted great but did not resemble pancakes because they were so stuck. Thanks for any help you can give – I definitely want to make these again!
Hi! Is your pan non-stick? I’ve never had that issue.
I made the oat version with raspberries. Very tasty!!! I loved the recipe.
I’d like to do the keto version but I can’t find coconut flour. Can I substitute it with more almond flour or what do you suggest? Thank you very much!
Hi! The coconut flour is key for texture and holding the pancakes together 🙂
I’m going to try the keto version but make it vegan by doing a flax egg.
I don’t think that will turn out very well, they crumbled for me!
Grocery store was out of coconut flour. Can I use extra almond flour?
Needs the coconut flour! 🙂
My grocery store was out of coconut flour. Can I use extra almond flour?
This needs coconut flour! 🙂
How many pancakes does this recipe yield?
3-4 large servings!
HI, if they are large servings, is one pancake considered 1 serving? Nutritional info only says per 1 serving. Thank you.
It depends on how many pancakes you make. Just make the whole batch and divide by 3.
So, 3 pancakes = 1 serving by your nutrition facts?
It depends on how many you get from a batch, just divide it by 3.
I didn’t have any almond or coconut flour on hand, and have a child allergic to oats, so I used your recipe as inspiration for what I DID have! I had 1/2 cupof Bob’s Red Mill GF baking flour, added 4Tbs popped amaranth, 2tsp baking powder, 1/2 tap xantham gum, 1tsp cinnamon, 3tbs sugar, 4 eggs, 1/2cup almond milk. They turned out soft, fluffy and delicious! Now, I and my family are not on a total grain free diet, but we do have an enormous amount of food allergies and this recipe helped me in a pinch. Thank you!
Thanks for the feedback, Carly!
I’m glad I found this site, I just started and still feeling my way around on the keto diet. Been craving sweets like crazy. Gonna try all these Thx
Great to have you here, Bill!
They where amazing! Yum yum yum!
😀
Made these for breakfast. I had to alter your recipe as follows:
*I halved the recipe because it was just myself and really don’t want to be a glutton! *I did not have blueberries so these were just regular pancakes. *My batter did not seem thick enough after adding a bit less than 1/4c cream so I added another TBS almond flour, then tsp coconut flour. Now seemed thick enough. Otherwise followed the directions. They cooked up nicely and were more dense than I anticipated. ***Next time I make them I will add some vanilla for added flavor, as this ingredient was missing from the flour recipe, but is included in the non-flour option.
But open to any suggestions on how to make these less dense? Less blending?
Hi! Yes, definitely don’t over mix then 🙂
if i dont add sweetener, or blueberries what would the carbs be?
Feel free to calculate it using myfitnesspal or similar!
I just made these…recipe is a keeper and it turned out great, overall, bit they were thin. Taste was great. Wondering how I can get mine to be more fluffy.
I added the baking soda and followed recipe exactly. Please help.
Hi! Try and cook them on super low heat, smaller pancakes and ensure they are covered 🙂