Keto Blueberry Pancakes
Ingredients (makes ~8 pancakes)
1 cup almond flour
2 tbsp coconut flour
2 tbsp erythritol or monk fruit sweetener
1 tsp baking powder
Pinch of salt
3 large eggs
½ cup unsweetened almond milk (or coconut milk)
2 tbsp melted butter (or coconut oil)
1 tsp vanilla extract
½ cup fresh or frozen blueberries
Instructions
Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt.
Mix wet ingredients: In another bowl, beat eggs, then add almond milk, melted butter, and vanilla.
Combine: Stir wet mixture into dry until smooth and thick (let batter rest 5 minutes to thicken).
Cook pancakes: Heat a non-stick skillet with a little butter. Scoop ~¼ cup batter for each pancake, gently spreading into a round or square. Drop blueberries on top before flipping.
Flip carefully: Cook 2–3 minutes per side until golden brown and fluffy.
Serve: Stack with butter, keto syrup, or extra blueberries.
Macros (per pancake, ~8 total):
Calories: ~110
Net Carbs: ~3g
Protein: ~5g
Fat: ~9g
