Studded with fresh blueberries and bursting with lemon flavor, these pancakes are perfect for keto, low carb (LCHF) breakfast. These fluffy blueberry lemon pancakes are astonishingly keto-compliant without that annoying eggy texture. These are, by far, the best keto pancakes I have ever made.
It finally happened, my carb cravings returned. I was doing well until all the sudden it hit me like a slap in the face. And subsequently, I was feverishly looking on the internet for keto friendly variations of my favorite carb heavy recipes.
One thing to know about me is I no longer eat shellfish or pork which means I don’t get off on traditional bacon binge that most love on the ketogenic diet, although I will say I have grown to love beef bacon variations. Nonetheless, I tend to get bored on meat-heavy diets so finding suitable variations for traditional recipes outside of just veggies is really important to me. And I am willing to try every recipe until I find the right one. Kind of like this amazing pancake recipe.
I’ve tried 4-5 different keto friendly bread-like recipes and have been severely disappointed because they all taste like an egg soufflé – pancakes included. So when I across the source recipe for these pancakes on the wholesumyum.com website I was skeptical, to say the least. But I didn’t I tried them anyhow and added a healthy addition of fresh blueberries and lemon juice/zest. The outcome? FREAKING AMAZING.
These blueberry lemon pancakes are deliciously fluffy and flavorful and even easy to make with the right ingredients. You may be wondering what I’m pouring on these bad boys? I ventured to try some keto-friendly maple syrup but I must admit, I haven’t hacked that code yet so I have no brand recommendations at this time. I know the pour action looks good but unfortunately, it looks better than it tastes. What I can recommend is the addition of my keto-adapted homemade whipped cream which is the perfect addition to lather between this tasty blueberry stack.
Why Does This Keto Pancake Recipe Work?
All the ingredients used in this keto pancake recipe are 100% keto compliant; still, the pancakes taste just as delicious as regular pancakes. I’d go with this recipe any day because it’s a much healthier option and did I mention that it is so filling? It helps to increase satiety and curb your cravings.
Second, this recipe is foolproof. By that, I mean that it is tested and trusted. If you follow it to the letter, you will get perfect keto pancakes sitting pretty on your plate.
Almond Flour vs Almond Meal?
Almond flour has a more refined and lighter texture than almond meal. Almond meal is made from raw, unpeeled almonds, whereas almond flour is made by grinding blanched (peeled) almonds hence its more refined texture. Almond flour delivers on a smooth, fluffy, and delicious keto pancake.
Can You Make The Pancake Batter Ahead of Time?
After whisking all the ingredients together in your mixing bowl, transfer the pancake batter into an airtight container and store it in the fridge. Although this can last for up to a week, I’d advise you to use it within 3 days. Before cooking, allow your batter to come to room temperature, whisk it to your desired consistency.
How to Store Keto Pancakes?
After tasting these delicious keto pancakes, you might begin to strategize on how you can make some more and store them for later; this will save you some prep time too.
Before place your Keto pancakes in a storage bag or container, allow them to cool completely. Place a sheet of parchment paper between each pancake; this will prevent them from sticking together. Then, you can refrigerate or freeze them. They good for up to a week in the fridge; however, I doubt you’d allow them to last that long. Once you are ready to eat, reheat them in the microwave for up to 20 seconds. Now you can prep these delicious keto pancakes in advance for busy weekday mornings.
Other Toppings Ideas?
Here are some other tasty toppings you can use:
- Fruit (peaches, strawberries, blackberries, & raspberries)
- Dark chocolate
- Coconut cream
- Natural peanut butter
- Plain keto yogurt
- Keto powder sugar
- 1 cup blanched almond flour finely ground
- ¼ cup coconut flour
- ¼ cup monk fruit sweetener or erythritol
- ¼ teaspoon kosher salt
- 1 teaspoon gluten-free baking powder
- 5 large eggs
- ¼ cup almond milk unsweetened
- 1 zest lemon
- 1 juice lemon
- ¼ cup avocado oil or any neutral tasting (oil that is liquid at room temperature)
- 1 cup fresh blueberries
- ¼ cup ghee
- ½ cup heavy cream chilled
- 4 teaspoons monk fruit sweetener
- pinch kosher salt
- ½ teaspoon pure vanilla extract
To Serve [optional]:
- ketogenic maple syrup
- 4 sprigs of fresh mint
- In a bowl mix all dry ingredients together, in a separate bowl mix all wet ingredients together minus blueberries and ghee. Mix the wet into the dry until smooth and fold in blueberries, let sit for 5 minutes.
- While the batter is sitting, in a bowl add all ingredients for whipped cream and using a hand mixer or a stand mixer fitted with a whisk attachment, whip until stiff peaks form about 3-4 minutes. Cover tightly and place in fridge until pancakes are finished.
- Heat a large non-stick skillet over medium-low heat with 1 tablespoon of ghee. Drop batter in hot skillet and form into a circle. Cover with top and cook for 2 minutes on each site. Repeat process with the rest of batter until finished.
- To serve 2 pancakes with a dollop of whipped cream and a sprig of mint – ketogenic syrup optional.
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.