Keto Blueberry Pancakes
Keto blueberry pancakes made with "fake flour" (i.e., a modified version of wheat flour with way less carbs than regular flour) that actually looks and tastes similar to a real pancake! Impact keto flour is one brand that you can make these pancakes out of. Each pancake conveniently comes out to about 100 Calories, and only 3 net carbs.
These pancakes are pretty similar to my crumbly keto pancakes that only use one egg. So if you're low on eggs, head over to that recipe!
Keto pancakes made with "fake flour" - only eight net carbs per cup! The texture is closer to a "real" pancake and is less eggy-tasting compared to your run-of-the-mill keto pancakes. This makes about nine pancakes (4" in diameter, or 10 cm). Each pancake is 108 Calories, 3.3 g net carbs (17%), 2.6 g of fat (31%), and 9.7 g protein (52%).
- 3 Egg
- 1 tbsp Heavy whipping cream
- 1/2 tbsp Vanilla extract
- 1/2 tbsp Baking powder
- 2 cup Keto flour (Low-carb wheat flour)
- 1 1/2 cup Water
- 1 cup Blueberries
- 1 pinch Sea salt
- 5 tbsp Coconut oil (For frying)
- Mix the wet ingredients
Grab a medium-sized bowl, crack your eggs, and whisk well.
Add in the rest of the wet ingredients and mix.
At this point, you can pre-heat your medium to large skillet on the stove-top a notch or two below medium heat. Plop down in the pan 2-3 tablespoons of coconut oil so that it can start melting and getting hot while you mix the batter.
- Add the dry ingredients
Add to the bowl the baking powder, vanilla extract, salt, and keto flour. Mix the ingredients (a few small lumps are okay, you don't want to over-mix).
Fold in the blueberries. These could be fresh or frozen. If you care about looks, the fresh blueberries will not bleed their blue color into the batter. However, if you want better performing blueberries, then use frozen blueberries.
- Cook in skillet
Get a ladle or large spoon and plop down the batter into the hot oil. Let them firm up a little, and watch for when small bubbles start to form on the top of the pancakes (bubbles mean that these are probably ready to flip). At this point, grab the panhandle and swish the oil around the skillet to ensure all edges of the pancakes get wet with the hot oil. Cook each side about 1-2 minutes.
This recipe makes about nine pancakes (~4" (~10 cm) in diameter each). I was able to fit three pancakes at a time in my large skillet. Add more coconut oil in between batches (and you might need to add a little bit after initially flipping them). I recommend using a wide spatula to do the flipping.
You can place the first batch of pancakes on a plate and cover them with some paper towels or an upside down bowl to help retain the heat. Alternatively, put them on an oven-safe plate in the oven on warm (~200 F, or 93 C).
Also, the calories listed on this recipe do not include however much frying oil is soaked up by the pancakes. Serve warm with butter and sugar-free syrup. Add some bacon and eggs to make this a feast!
Servings 9
- Amount Per Serving
- Calories 108kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 1g5%
- Cholesterol 66mg22%
- Sodium 196mg9%
- Potassium 44mg2%
- Total Carbohydrate 8g3%
- Dietary Fiber 4.6g19%
- Sugars 1g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.