Keto pancakes with coconut flour make easy, fluffy pancakes in no time. Coconut flour is paleo, vegan and keto friendly as well. A pancake recipe with blueberries is a great option for a gluten free breakfast in under 15 minutes!
Mix the sweetener with a little xanthan gum prior to cooking to avoid lumping. Just a pinch, if you have a 1/8 tsp measuring spoon use about half of that. The full thing is too much
Get all ingredients together and have beside you to grab them quickly. Add blueberries into a small pot on medium/low heat stirring often to avoid sticking.
Blueberries will darken, smash a few or all of them
Add in sweetener and xanthan gum mix then continue to mxi until sauce thickens. You will know because your spoon will begin to be coated by sauce along with visual cues. As it cools it'll get even thicker
Mix together your dry ingredients of coconut flour, granulated sweetener, baking powder and salt.
Whisk egg into room temp cream cheese. Then add vanilla extract
Combine dry and wet ingredients and add in half or all of the blueberry topping. Slightly fold in just enough to create a swirl pattern.
In a skillet, add in a heaping tablespoon of batter onto buttered skillet. You may have to spread it a little. As edges firm and you see a few bubbles on top flip pancakes. Finish cooking on other side.
Remove from skillet and top with remaining blueberry sauce, sugar free maple syrup or both.
If you are avoiding dairy replacing cream cheese with dairy free cream cheese is perfect!To bring cream cheese to room temp quickly. Place package inside a warm bowl of water for 10-15 minutes. Or place amount needed in a plastic bag and submerge in warm water.
Blueberry Keto Pancakes with Coconut Flour
Amount Per Serving (1 serving)
Calories 277.6Calories from Fat 171
% Daily Value*
Saturated Fat 9.7g61%
Trans Fat 0.3g
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Leave a rating and comment, thank you