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These Low Carb Pancakes with Blueberry Sauce are light, fluffy and delicious!
I mentioned a few weeks ago that my husband Jack has been eating a lower carb diet. But just because he’s eating low carb – that doesn’t mean he can’t enjoy some delicious pancakes for breakfast!
This Low Carb Pancakes with Blueberry Sauce recipe is adapted from one we found in this cookbook. The big swap that reduces the carbs in these pancakes comes from replacing all-purpose flour with a blend of coconut flour and almond flour – both of which are naturally lower in carbs and can be used in many recipes.
The trick to achieving a light, thick and fluffy low carb pancake is to cook them low and slow on your griddle pan. If you try to rush things with a higher heat, the outside of the pancakes will brown before the inside cooks through.
These Low Carb Pancakes have a touch of sweetness and cinnamon flavor – and we served them with a delicious homemade blueberry sauce. (Full disclosure: The blueberry sauce is not super low carb so use it sparingly or just serve the pancakes with butter instead.)
Even our picky 11-year-old who loves her favorite, traditional Sunday morning pancakes gladly ate these Low Carb Pancakes!
And – if fresh blueberries aren’t in season, feel free to use frozen blueberries instead. Also, you can make these pancakes gluten-free as long as your baking powder is gluten-free (such as this one.)
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Low Carb Pancakes with Blueberry Sauce
These Low Carb Pancakes with Blueberry Sauce are light, fluffy and delicious!
Ingredients
Pancakes
4 eggs
6 tablespoons melted butter
6 tablespoons heavy cream
1/2 cup whole fat coconut milk
1 teaspoon vanilla extract
1/2 cup coconut flour
6 tablespoons almond flour*
Pinch of salt
1 1/2 teaspoons gluten-free baking powder
1 teaspoon ground cinnamon
2 teaspoons Stevia, or your favorite artificial sweetener
Butter or coconut oil to grease the pan
Sauce
2 cups fresh blueberries
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon Stevia or your favorite artificial sweetener
1 teaspoon ground cinnamon
Pinch of nutmeg
Instructions
Mix all of the wet pancake ingredients in a medium bowl and all of the dry ingredients in another bowl. Mix the two together and let sit five minutes. The mixture will be thicker than regular pancake batter but will soften once it hits the heat. Don’t be tempted to thin this thick batter out, again it will thicken as it sits then soften as it cooks.
While that mixture sits, place all sauce ingredients in a small sauce pan and bring to a simmer and simmer five minutes. Remove from heat and set aside.
Heat a grill pan over low heat, making sure the pan is fully heated before starting.
Grease the pan lightly with a little butter or coconut oil and using a soup or table spoon, spoon batter onto the preheated pan, using the back of the spoon to spread the batter to about 3” wide. Cook as many per pan as will fit.
Keep the burner on low and do not flip or move until fully browned on one side. (take a peak with a spatula). Once the bottoms are fully browned, carefully flip and repeat. The whole cooking time could be as long as ten minutes per batch. Flipping too soon will not allow center to cook through.
Repeat for the remaining batter. I fit eight per batch and made 16 pancakes total.
Serve hot with the optional reserved blueberry sauce or serve with butter to keep the carb count even lower.
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Notes
*In the original recipe we adapted, ground macadamia nuts were used instead of almond flour.
Adapted from The Keto Reset Diet by Mark Sisson. (affiliate link)
Big and fluffy! Nice flavor but a touch crumbly, maybe a bit of psyllium husk will bind them a bit?
Wow Adriana – Looks like you are working your way through our low-carb recipes! Let us know how the psyllium husk works out!
Can;t wait to try this. Just started a Paleo diet and I love your recipes. Would love more recipes that are gluten free and paleo friendly
We hope you enjoy the pancakes Cynthia! Jack and I are eating more paleo-ish foods behind the scenes – and we’ll definitely be sharing more of those recipes on A Family Feast over time. 🙂
wow, these pancakes (& blueberry sauce/compote) look delicious!!! i love that they’re gluten-free – thank you for that!! 😀 <3
You’re welcome – we hope you love the recipe!
How many carbs per pancake in this recipe? Thank you.
The original recipe that used macadamia nuts was 32 grams for 8 pancakes, or 4 grams per pancake. I used almond flour and bumped up the quantity by two tablespoons which added 3 extra grams of carbs. So the total is now 35 grams for 8 pancakes or about 4 1/3 grams per pancake. If you decide to make these with ground macadamia nuts, use 1/4 cup instead of my 6 tablespoons of almond flour. That would bring it back down to 4 grams per pancake.
Good luck,
Jack