Keto Blueberry Coconut Flour Pancakes
The very best Keto Blueberry Coconut Flour Pancakes are light, fluffy, and delicious!
In a bowl, add the cooled coconut oil and softened cream cheese and beat until it is smooth. Then, add the eggs, egg white, Lakanto Monkfruit Powdered Sweetener, and vanilla. Beat with a mixer on high until batter is combined.
Add all other ingredients except the fresh blueberries and mix again on medium speed just until combined. Make sure that you do not use heaping measurements for the coconut flour. Do not overmix.
Grease Skillet or griddle with butter. Scoop approx 1/4 cup of batter onto hot griddle or skillet then place 4-5 blueberries on top.
When you start to see bubbles in the top of the pancake flip carefully and cook the other side.
Serve with a keto friendly maple syrup. Our favorite keto friendly syrup is Lakanto Monkfruit.
This recipe makes approx 8 pancakes.
Note: If the batter isn't thick enough for the blueberries at 6 tablespoons of coconut flour, you made add an additional tablespoon of coconut flour. I have tested it both ways. Make sure that you are using level tablespoons of coconut flour and not heaping tablespoons as it will drastically change the consistency of the batter. A little bit of coconut flour goes a long way.
Do not overmix.
The sugar alcohols from the Lakanto Monkfruit are not included in the nutritional information since most subtract to calculate net carbs.
Serving Size: This recipe makes approx 8 pancakes. The nutritional information is calculated per serving based on 4 total servings with 2 pancakes each.
Calories: 230kcal | Carbohydrates: 9g | Protein: 8g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 179mg | Sodium: 143mg | Potassium: 165mg | Fiber: 4g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 1.2mg | Calcium: 72mg | Iron: 1.2mg