Ridiculously fluffy, super fresh and easy-peasy! These gluten free and keto blueberry pancakes will make for a staple summer breakfast treat (in just 15 minutes)!
Gluten Free & Keto Blueberry Pancakes
An Extra Fluffy Affair!
I feel like these keto blueberry pancakes taste like pure sunshine! They’re a spinoff of our (suuuper fluffy!) keto pancake recipe, one of those solid staples which you guys can’t stop raving about!
Let’s just say that “better than actual pancakes” and “the fluffiest pancakes I’ve ever tried!” have been dropped around a few times! And so I give you here a fresh summer twist with blueberries and hints of lemon throughout!
Be sure to serve them up with grass-fed butter and sugar free syrup (love Lakanto’s!). Alternatively, you can even do a pan-cake (literally) sorta thing with our buttercream frosting!
The Flours
To get keto pancakes extra fluffy I use this fat-reduced almond flour! Similar to most peanut flours out there (such as Anthony’s), this almond flour has been cold-pressed to remove 80% of its fat. This essentially reduces calorie content by 50% (hooray!), and makes for some seriously fluffy baked goods (double hooray)!
You may also notice its a bit pricier than your usual almond flour, but take into account that you’ll be using half the amount (always)… which actually makes it roughly the same price once you get baking (2 cents/gram)!
Otherwise you’ll still be adding a touch of super fine almond flour and xanthan gum, and we’re golden.
Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And while you could technically replace it with about 2 teaspoons of golden flaxseed meal, the pancakes do come out muuuuch fluffier with it!
Tips ‘N Tricks
Honestly there’s no science to these wonderfully fluffy keto pancakes, as you simply whisk away!
The one thing to keep in mind is that, per standard with grain free baked goods, your batter will be a lot thicker than your standard gluten pancakes. So to cook, you’ll spoon roughly 3 tablespoons to 1/4 cup onto your pan or skillet and gently spread it with a wet spoon or spatula.
And do keep in mind that you can play with the level of fluffiness. I used 4 tablespoons of almond milk for these, but you could easily do 6 to 8 for thinner pancakes!
Oh, and also note that for the ‘milk’ you can do almond (or any nut) milk, half heavy cream half water, or even add some sour cream for a ‘buttermilk’ kick.
(Ridiculously Fluffy!) Keto Blueberry Pancakes
Ingredients
- 1 batch (suuuper fluffy!) keto pancakes *
- 2 teaspoons lemon zest freshly grated**
- 1/4-1/2 cup blueberries to taste***
Serving suggestions
Instructions
- Whip up a batch of our (suuuper fluffy!) keto pancakes batter. Whisk in the lemon zest (or cinnamon- see notes!) and allow to rest for 10 minutes while you heat up a skillet or pan.
- Fold in the blueberries right before cooking.
- Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice!
I have heard that coconut flour and other de-fatted products have bad ingreds added in so I wonder if it’s a problem?
Hi Paola, These look wonderful. I would love to use the defatted almond flour in other recipes. What would the ratio be for conversion with regular almond flour? Thanks!
I made these pancakes this morning and they were light and fluffy and delicious! I had to use full fat super fine ground almond flour and left out the butter and the blueberries. These are the best keto pancakes I have had! I can’t wait to try this recipe exactly as written, as it will be very interesting to compare! I love your recipes, please keep them coming!
These look absolutely delicious! I’ll definitely be trying these this weekend with the family. Thanks for sharing!
Hi what if you are allergic to nuts what other flour can you use besides that?
Is it possible to use the defatted peanut flour in lieu of the defatted almond flour?
just saw your updated comment. No need to respond. Thank you! All of your recipes are delicious. You are a God send.
You’re too sweet thank you Jennifer!!
Because fat is a big part of a Keto diet, I’m wondering why you would choose almond flour with less fat.
Hi Ronalyn! Good to hear from you! 🙂
It’s just as a baking preference to lighten up baked goods (and sometimes not necessarily a bad thing to decrease calories a bit for those trying to lose weight).
And in terms of these pancakes, I find that here regular almond flour (or coconut!) lead to flat pancakes that tend to have wet centers. And I’m just not a fan of adding cream cheese as I try to avoid processed foods as much as possible xo!!
That makes sense, Paola. Thank you for your explanation. By the way…it’s summer and I’m hoping to see a video soon showing how you make your ice cream cones.
….!! Thank you for the reminder! In all honestly I’m still warming up to do videos again (they’re very physical, and I’m still working on getting back on my feet from my sciatica accident last June!). But I’ll do my best Ronalyn! Big kiss!
Hello, Paola. Can I use peanut butter powder in lieu of the can’t-be-found almond powder?
The reduced fat almond flour is out of stock. Is there something else you recommend? Thank you so much for the recipe, I can’t wait to try it!
See the comments on peanut flour 😉
Could I use peanut flour here while we wait for the almond one to come back in stock?!
Definitely Carly!! But then I might suggest you sub the blueberries for raspberries (think pb&j!!) 😉 xo!
I love your pancakes!!!!!!! I’ve never commented before, but want to thank you for all that you do because there’s no way I would be able to do keto without you!
Best you’re so sweet!! Comments like yours make all the effort worth it 😉
*Bessy! Clearly my iPhone needs to learn your name 😂
Can you use regular almond flour? That is all I have in my cupboard. Thanks
Yes and no! You can use it at twice the amount, and I’ve had some people report back very successfully in the original recipe… but! they’re definitely not as fluffy and legit as with the fat-reduced flours (almond or peanut) xo!
I’d love to try these, but the flour hasn’t been available for awhile.
It was available earlier but just saw it sold out again 😭!! I’ll shoot an email to Sukrin
You were reading my mind again because this is precisely what I planned to make this week with the blueberries leftover from my Gnom-Gnom blueberry muffins! Hadn’t thought about the lemon zest though. Why didn’t I think of that?!? Cuz you did for me! 😂
Lol Lisa!!! Hope you love them!!!! Lemon blueberry is one of my favorite combos 🥰 big kiss!!
Paola, you just made my Saturday morning breakfast in bed ritual completely awesome today! I already loved the original pancake recipe, but this blueberry… You gave me back one of my all-time beloved breakfasts pre-low carb life. And this just might have topped all the others I had before, including the pancakes I used to love at Cracker Barrel and the lemon ricotta ones I used to make. Next time, for the sake of nostalgia and the distant memory of Cracker Barrel, I think I’ll make a blueberry syrup to top them 😋
Amazing!!! 😍 XO
Did I tell you how much I loved these pancakes? I was sure to stock up on the defatted almond flour when it was available for that split second (lucky me 😀)! There are LOTS of blueberry pancakes in my future 🥞YAY!!!
Your pancakes are THE BEST keto ones out there!!!! The whole family loves them and they’re filling 🙂
That’s awesome to hear Stacey!! So happy to hear the whole fam is digging in!! Xo!