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Fluffy Blueberry Pancakes Recipe

Fluffy Blueberry Pancakes Recipe for a Perfect Morning Start

This Fluffy Blueberry Pancakes Recipe combines almond flour and fresh blueberries for a delightful low-carb, gluten-free breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Almond Flour A gluten-free alternative that provides a delightful nutty flavor.
  • 3 large Eggs Essential for binding and enriching the texture.
  • 1/4 cup Heavy Cream Adds richness for a creamy batter; substitute with plant-based cream for dairy-free options.
  • 2 tablespoons MCT Oil Healthy fats that prevent sticking; avocado oil works as an alternative.
  • 1 teaspoon Baking Powder Acts as a leavening agent to ensure fluffiness.
  • 1/2 teaspoon Salt Enhances the overall flavors of the pancakes.
  • 1 tablespoon Monk Fruit Sweetener Provides sweetness without the carbs; feel free to swap with stevia or erythritol as needed.
  • 1/2 teaspoon Vanilla Extract Adds a lovely aromatic flavor to elevate your pancakes.
  • 1 tablespoon Lemon Zest Brightens the flavors; orange zest can be a fun twist!
  • 1/2 cup Blueberries The stars of this blueberry pancakes recipe that contribute natural sweetness and juiciness.
  • 1 tablespoon Psyllium Husk Powder Improves binding for a slightly thicker batter, or use guar gum as a substitute.

Equipment

  • Mixing Bowl
  • Non-stick skillet
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together almond flour, baking powder, salt, monk fruit sweetener, and psyllium husk powder until well combined.
  2. Add eggs, heavy cream, MCT oil, vanilla extract, and lemon zest to the dry mix. Stir gently until just combined.
  3. Heat a non-stick skillet over medium heat and grease it with MCT oil. Pour 1/4 cup of batter for each pancake, topping with a few blueberries.
  4. Cook until bubbles form on the surface, approximately 2-3 minutes. Flip with a spatula when ready.
  5. After flipping, cook for an additional 2-3 minutes until golden brown and cooked through.
  6. Transfer pancakes to a plate and serve warm with sugar-free maple syrup or homemade whipped cream.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 5mgIron: 3mg

Notes

These pancakes are best enjoyed fresh but can be stored for later. Follow storage tips for optimal flavor and texture.

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