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Keto Blueberry Lemon Pancakes

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Fluffy, tangy, and perfectly sweet, these Keto Blueberry Lemon Pancakes are low-carb, gluten-free, and bursting with fresh flavor an ideal breakfast for keto dieters and pancake lovers alike.

Ingredients

Scale
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • Pinch of salt
  • 2 large eggs
  • 1/3 cup unsweetened almond milk
  • 2 tbsp melted butter or coconut oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp erythritol or keto sweetener of choice
  • 1/2 cup fresh or frozen blueberries
  • Butter or oil for cooking

Instructions

  • 1. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  • 2. In another bowl, beat the eggs, almond milk, melted butter, lemon juice, zest, and erythritol until smooth.
  • 3. Combine wet and dry ingredients to form a thick batter; gently fold in blueberries.
  • 4. Preheat a non-stick skillet over medium-low heat and grease lightly.
  • 5. Pour about 1/4 cup batter per pancake and cook until bubbles form on top and edges look set, about 2–3 minutes.
  • 6. Flip carefully and cook another 1–2 minutes until golden.
  • 7. Serve warm with sugar-free syrup, butter, or fresh blueberries.

Notes

  • For extra lemon flavor, add a few drops of lemon extract.
  • If batter is too thick, add a splash more almond milk.
  • Store leftovers in the fridge for up to 3 days or freeze for meal prep breakfasts.

Nutrition

Keywords: Keto Blueberry Lemon Pancakes, low carb pancakes, keto breakfast, gluten-free pancakes

Find it online: https://dishfoody.com/keto-blueberry-lemon-pancakes-recipe/