Fluffy Keto Pancakes: Blueberry & Coconut Flour

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Fluffy keto pancakes are our first reader-submitted recipe.

I hope you enjoy trying recipes from keto dieters around the world! If you want to submit one of your favorite recipes, please email me for more information. 

This recipe is for coconut flour keto pancakes, but if you’d rather have donuts try this Keto Coconut Mocha Donuts Recipe.

Try our keto almond flour bacon stuffed pancakes if coconut flour isn’t your jam.  

Sundays are for taking a break and getting ready for the coming week.

What better way to start the day than with an easy, straightforward, and heartwarming meal to get you going?

When I started my keto journey, I thought I would have to forgo most of my favorite Sunday breakfast go-to’s.

Thankfully, after thorough research and experience using my kitchen as a laboratory, I developed my version of keto low-carb pancakes!

This experiment brought me back to when I was a child, barely tall enough to see the top of the kitchen counter. It makes me reminiscent of such simple and carefree times.

Egg shells and flour everywhere, me on my tip toes making even more of a mess whisking the pancake batter like there was no tomorrow;

My mother’s laughter echoed throughout the kitchen while dad was blasting his music and dancing with mom as she tried to guide me in whisking the ingredients together (maybe hoping it would be less of a mess).

Making pancakes for breakfast as a family naturally became our little Sunday morning tradition. I hope this recipe will also bring you back to a time similar to mine.

The best thing about this recipe is that people not on the keto diet or lifestyle would enjoy it just as much. I’ve tested this out with family and friends, and they had no idea it was a keto recipe.

Welcome to 2019, where diet and healthy options do not mean bland!

Now get those mixing bowls, whisk, and play your best Sunday playlist and let’s get to it!

Keto Blueberry Pancakes Recipe: 

I decided to go with coconut flour instead of almond flour with this recipe.

It is just a taste preference, and I think coconut flour gives an extra layer and depth to pancake flavor.

I call this recipe “The Tropical Pancake.”

Other pros to using coconut flour instead of almond flour are that it is cheaper and has less inflammation.

Coconut flour is also lower in carbs, fat, and protein, making it easier to spread your macros for each meal.

Coconut flour is also a better option if you have anyone in the household who is allergic to nuts.

This recipe should take about 15 minutes to prepare and cook, leaving you enough time to maximize your mornings.

You could also make a batch or 2 of the batter and refrigerate or cook, bring to room temperature, and freeze it, as it sits well chilled or frozen and tastes the same even after heating it in the oven or microwave.

Fluffy Keto Pancakes Ingredients:

Since it does contain perishable ingredients, such as eggs, make sure to store it in a sealed container, date it, and consume it within five days upon refrigerating or for as long as two months when cooked and placed in the freezer.

Pro Tip: If you cook pancakes by batch, use parchment or wax paper to separate each pancake.

This would ensure the pancakes don’t stick together when frozen, and t would allow you to remove as many as you need instead of thawing the whole batch.

¼ Cup Coconut Flour
½ Tsp. Baking Powder
¼ Tsp Salt
1 Tsp Cinnamon Powder
One sachet of sweetener of choice (in this case, I used one sachet of equal gold)
3-4 Medium Sized Eggs
¼ Cup heavy cream
½ Tsp vanilla extract
½ Cup Unsalted Butter
¼ Cup water
¼ Cup Blueberries

Keto Blueberry Pancake Instructions:

1. Whisk together ¼ cup of unsalted butter, heavy cream, salt, and eggs.
2. Add the vanilla extract and the sweetener of your choice.
3. Slowly whisk and incorporate the coconut flour, cinnamon powder, and baking powder. Let the batter rest to thicken.
4. Add about 1-2 tablespoons of water and whisk.
5. Lightly coat the pan with butter over medium heat and pour about two tablespoons of the pancake batter.
6. Flatten the batter on the pan with the spatula or the back of the spoon to create that perfect round shape, then sprinkle in the blueberries.
7. Once you see bubbling and the edges drying out, flip the pancake and wait for the other side to cook. (It should only take about a minute to 2 for each side.) Serve and enjoy!

**Tip: There are keto pancake “syrups” available in stores which you can also use to replace honey/maple syrup. 

Tips for making keto fluffy pancakes: 

• You always want to start by mixing wet and dry ingredients separately. Always thoroughly mix all dry and wet ingredients before adding them together. 
  
• Add sugar (substitute) to your pancakes. While the sugar-free syrup is an excellent addition to pancakes, make sure the pancake itself is sweet and can be served without syrup. 
  
• Don’t over-mix your batter. I know the silky smooth batter is hard to resist but trust me; you want this batter as lumpy as a twenty-year-old mattress! 
  
• Don’t overcook your pancakes. When the bubbles start poppin’, you start flippin’! 

Benefits of coconut flour:

Wondering if cooking with coconut flour is a smart choice?

Making coconut flour pancakes is indeed beneficial to your health.

Studies show that coconut flour is excellent for keeping your blood sugar stable, promotes healthy digestion, and may even help you lose weight.

You can learn about all the benefits of coconut flour here. 

Fluffy Keto Pancakes Nutrition Facts:

Amount Per Serving: Severing is 1 Pancake
Calories: 86
Fat: 6.4 grams
Total Carbs: 4.3 grams
Dietary Fiber: 1.8 grams
Sugars 2 gram
Total Net Carbs: 2.5
Protein: 3.9 grams

Get more delicious keto breakfast options here.

• Blueberry Arugula Salad Mix
• Keto Family Health Tips
• Keto Coconut Flour Sausage Balls Recipe