These are far and away the best keto pancakes I have ever made. Pancakes filled with blueberries and topped with your favorite sugar free syrup make for an amazing keto breakfast treat.
Printable Recipe link:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 Tablespoons Coconut flour or 1/2 cup almond flour (My favorite brand on Amazon https://amzn.to/336uR2k (affiliate link)
1/2 teaspoon Baking Powder
2 Tablespoons Melted Butter
Pinch of salt
1/2 Tablespoon Granular Sweetener (My favorite brand on Amazon https://amzn.to/2D8OmNj (affiliate link)
Mix the Batter
Mix the coconut flour and baking powder together in a large bowl. Add in the eggs and mix. Finally, mix in the butter, salt, and sweetener. Set aside
Make Keto Blueberry Pancakes!
Place a large non-stick skillet over medium heat and spray with cooking spray. Using an ice cream scoop or a 1/4 cup measuring cup to scoop the batter into the skillet.
Drop 5 blueberries onto each pancake. Continue to cook until the pancakes are ready to flip. They are ready with the edges firm up and are no longer glossy. Cook for about 30 seconds more after flipping.
Serve with butter and homemade sugar free syrup if desired.
For 2 Pancakes: 253kcal / 19.7g fat / 8g carbs / 3.1g fiber / 10.7g protein