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Fluffy Blueberry Pancakes Recipe

Fluffy Blueberry Pancakes Recipe for a Guilt-Free Treat

A delectable Fluffy Blueberry Pancakes Recipe, perfect for a guilt-free breakfast that's low carb, keto-friendly, and gluten-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Almond Flour A nutty, low carb base that keeps these pancakes light and fluffy.
  • 3 large Eggs Essential for binding and adding richness.
  • ¼ cup Heavy Cream Provides moisture and creaminess.
  • 2 tablespoons MCT Oil Gives a healthy fat boost.
  • 1 teaspoon Baking Powder Creates the fluffiness.
  • ½ teaspoon Salt Enhances the overall flavor.
  • 1 tablespoon Monk Fruit Sweetener Zero-calorie, sugar alternative for sweetness.
  • ½ teaspoon Vanilla Extract Adds depth of flavor.
  • 1 tablespoon Lemon Zest Brightens the pancake flavor.
  • ½ cup Blueberries Bursting with flavor, provides natural sweetness.
  • 1 tablespoon Psyllium Husk Powder Aids in binding and texture.

Equipment

  • Mixing Bowl
  • non-stick skillet
  • Whisk

Method
 

Step-by-Step Instructions
  1. Mix dry ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, salt, monk fruit sweetener, and psyllium husk powder until fully combined.
  2. Create batter: Add eggs, heavy cream, MCT oil, vanilla extract, and lemon zest to the dry mixture. Stir gently until just combined.
  3. Heat skillet: Preheat a non-stick skillet on medium heat for 3-5 minutes, greasing lightly to prevent sticking.
  4. Cook pancakes: Pour ¼ cup of batter onto the skillet, pressing blueberries gently into the batter. Cook for 2-3 minutes, flip, and cook for another 2-3 minutes.
  5. Serve warm: Remove pancakes from skillet, stack on a warm plate, and serve immediately with toppings.

Nutrition

Serving: 1pancakeCalories: 100kcalCarbohydrates: 5gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze with parchment paper in between for up to 3 months.

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