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prep time
12 min
cook time
20 min
ready time
32 min
Low Carb Blueberry Pancakes
These pancakes are just like the real deal! Studded with sweet and tart blueberries, these pancakes will be a winner.
Net Carbs
7.4 g
Fiber
6 g
Total Carbs
18 g
Protein
12.1 g
Fats
22.5 g
300 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Coconut Flour
¼ cup
Almond Flour
1 cup
Baking Soda
½ teaspoon
The Ultimate Icing Sugar Replacement by Swerve
2 tablespoon
Coarse Kosher Salt by Morton
⅛ tsp
Raw Egg
3 large
Sour Cream
¼ cup
Original Coconut Milk Unsweetened By Silk
½ cup
Vanilla Extract
1 teaspoon
Blueberries
½ cup
Recipe Steps
steps 6
32 min
Step 1
Combine the dry ingredients together with a whisk.Step 2
Add in the liquid ingredients and whisk until smooth.Step 3
Heat a large nonstick skillet over medium-high heat. Spray it with nonstick cooking spray.Step 4
Spoon pancake batter into the skillet and turn the heat down slightly. Top each pancake with a few blueberries (about 3 each). Cook for 2-3 minutes on the first side or until small bubbles start to form and the bottom of the pancake is nicely browned.Step 5
Carefully flip the pancake and cook for another minute. Repeat with the remaining batter.Step 6
You should yield 8-9 pancakes (approximately 2 pancakes per person).
Comments
Soptical 8 months ago
Could you use car quick in this?
IneffableArugula542549 10 months ago
The coconut flour leaves the pancakes decidedly gritty. I made exactly according to the recipe (even purchasing Silk coconut milk, not my usual brand). Some of them stayed while but several fell apart. There are probably better blueberry breakfast recipes in the archives
Cobalt Praetorian 2 years ago
Not great. I don't know if they were tasty or not because the "batter" was too thick to make them. What came out was... not pancakes and basically inedible. What a waste of time and ingredients.
RemarkableKetone614742 2 years ago
coconut flours are different, that would be my guess at what happened
Sheryl 3 years ago
This was a great recipe. I used almond flour, flaxseed meal instead of coconut flour, ricotta cheese instead of sour cream, vanilla extract, 2 large eggs, baking soda, salt, blueberries, almond milk, cinnamon and stevia. It was plenty for both my husband & myself and leftovers for later. Served with lite syrup and bacon. 1 serving=2 pancakes.
RAgain56 3 years ago
These were pretty good I used ricotta instead of sour cream. I let the cook well on both sides and added some cinnamon. Very filling I could not finish two pancakes. It’s a keeper
PSBox 3 years ago
I liked these. I made silver dollar size pancakes. I did add 1/4 cup extra coconut milk and that seemed to help though it was still a thick batter. I also added a tad of cinnamon a top each pancake cooking and two blueberries to each pancake. The batch made enough for myself and my husband and I still had left over batter. Butter on top and ate with sugar-free Mrs. Butterworth‘s syrup. Yummy.
Cheri Targaryen 3 years ago
They stick and burn :( oh, and did I mention: they taste like eggs and only eggs 💀💀☠️☠️
IncredibleAvocado590777 3 years ago
I use cream cheese instead of sour cream and no milk. They are amazing
UpbeatAvocado144689 3 years ago
They seemed too thick so I added like 1/8 more of the milk but then they totally fell apart and we’re a mess :(
Kwatts05 3 years ago
Can you substitute almond flour for the coconut flour? If so , how much?
Weezy 3 years ago
Surprisingly delicious and fluffy like regular pancakes! I made the full recipe and plan to freeze the unused portion till it rotates back around.
Happyman54 4 years ago
Try them today and it was great.I use a big spoon to put the batter in the pan, and flipping them was no problem. Add some cinnamon to the mix made 6 pancakes had 2 today with some bacon. I was full. Will have the other 4 tomorrow and the next day. Will do it again. Delicious
Tina 4 years ago
Delicious
Susanpbeaudry 4 years ago
Good pancake, a bit difficult to flip, tasty with a blueberry butter compote I made instead of syrup.
Weezy 3 years ago
I had trouble flipping too. On the last two I let them cook a bit longer by accident before flipping, it was a perfect flip! Came out perfect .
Brittany 4 years ago
Looks yummy taste so gross. I don’t know what to put on it to make it taste better. I feel like throwing up. Will not be making these again
clairseach 4 years ago
Use diet pancake syrup.
Ladymedic60 4 years ago
Oh wow!! Totally scrumptious and light!! I used a cookie scoop and made Silver dollar sized pancakes. I added 1/4 t Xanthan powder. <3
LoCar(b) 4 years ago
Ohhhh, that’s a great idea! I’ll add next time! I just wanted them for me, so adjusted the quantities for one. It asked for “5/6 of an egg” and I used a whole one. This made my pancakes a littttttle eggy. I’ll make the full batch next time and freeze!
Vicki Brace 4 years ago
Can you use almond milk instead of the coconut milk
Kristy247 4 years ago
These were so delicious.... first time I cooked them I had the batter too thick .... so I thinned it out more the second time and it was PERFECT...... the taste is perfect !!!!!!!:). Feels like I’m not even dieting LOL but This far following all of these recipes I’ve lots 8.4 pounds in 7 days :)
Shabba15 4 years ago
Newbie to Keto, started yesterday. Made these for breakfast today, really pleased. Very tasty 😋
Valentina 4 years ago
Absolutely delicious.. I was quite surprised when I tasted 😍😍😍🤤🤤🤤
Martinstrong 4 years ago
These were delicious! My family enjoyed as well.!
Gin 4 years ago
Love this! First batch I cooked fell apart a little so I used evoo to cook the rest and let them cook a little longer, came out perfect
Jen 4 years ago
I added 1/4 teaspoon xanthum gum. Seemed to help them not fall apart so bad!
Nikki 4 years ago
I found mine just wanted to fall apart and my husband and I both didn’t like them at all won’t make again
Jen 4 years ago
Mine fell apart a bit too. I added 1/4 teaspoon xanthum gum. That seemed to help!