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Baked Blueberry Keto Pancakes

4.7 stars, average of 15 ratings

Baked Blueberry Keto PancakesPin itFollow us 134.8k

There’s something that just works when it comes to blueberries and warm, cake-y dishes, so it was a no-brainer when working out what flavoured pancakes I wanted to make to stud them with fresh, juicy blueberries.

I also can't go past anything cinnamon spiced, so there’s a generous pinch of that in these as well. If you love cinnamon and blueberries as much as I do, then no doubt you’ll love these.

A few tips to get the best result with these — once you add the coconut flour to the egg yolk mixture, it will start to absorb the liquid making the mixture thicker and harder to work with, so make sure you’ve whisked your egg whites beforehand so that as soon as you’ve added the coconut flour you can incorporate the egg whites.

If (food!) looks are important to you, you’ll want to flip these towards the end of the baking process as noted below in the method. This will give them a more traditional, browned-top, pan-fried look. I’ll you’re less concerned, leave them as is.

Recipe has been adapted from our keto Baked Strawberry Ricotta Pancakes.

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Hands-on Overall

Serving size 2 pancakes

Allergy information for Baked Blueberry Keto Pancakes

✔  Gluten free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, 2 pancakes)

Net carbs7.5 grams
Protein14.5 grams
Fat20.1 grams
Calories292 kcal

Calories from carbs 11%, protein 22%, fat 67%

Total carbs10.8 gramsFiber3.3 gramsSugars3.7 gramsSaturated fat13 gramsSodium256 mg(11% RDA)Magnesium22 mg(6% RDA)Potassium323 mg(16% EMR)

Ingredients (makes 2 servings, 4 pancakes)

Instructions

  1. Preheat oven to 195 °C/ 385 °F (conventional), or 175 °C/ 350 °F (fan assisted).
  2. Separate egg yolks from whites. Mix the egg yolks, vanilla extract and stevia together in a bowl, and stir through the ricotta.
    Baked Blueberry Keto Pancakes
  3. Beat the egg whites until they become thick and form soft peaks. While beating, slowly add the baking soda and cream of tartar.
  4. Use a sieve to sift in the coconut flour and cinnamon, and mix through, then immediately add the egg white mixture to the egg yolk mixture and gently fold in (allowing the coconut flour to sit and soak up the egg yolks will thicken the mixture and make it harder to work with).
    Baked Blueberry Keto Pancakes
  5. Pour the pancakes into rounds on a lined greaseproof tray lightly greased with half of the melted coconut oil.
    Baked Blueberry Keto Pancakes
  6. Top with blueberries and drizzle with remaining melted coconut oil. Bake for 10 to 12 minutes until set on top, and then use a spatula to flip and cook a further 3 minutes.
    Baked Blueberry Keto Pancakes
  7. Serve warm topped with yoghurt and a drizzle of keto-friendly maple syrup.
    Baked Blueberry Keto Pancakes
  8. Keep in the fridge in a stored container up to 3 days. Reheat before serving.
    Baked Blueberry Keto Pancakes

Ingredient nutritional breakdown (per serving, 2 pancakes)

Net carbsProteinFatCalories
Eggs, free-range or organic
0.4 g6.3 g4.8 g72 kcal
Coconut flour, organic
1.3 g2.1 g1.8 g44 kcal
Ricotta cheese
1.5 g5.6 g6.5 g87 kcal
Vanilla extract, powder (vanilla bean)
0.1 g0 g0 g3 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Cream of tartar, raising agent
0.5 g0 g0 g2 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Cinnamon, spices
0.1 g0 g0 g1 kcal
Blueberries (wild), fresh
3.6 g0.5 g0.3 g23 kcal
Total per serving, 2 pancakes
7.5 g14.5 g20.1 g292 kcal

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Dearna Bond
Creator of ToHerCore.com

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (14)

For some reason I'm having a hard time finding ricotta cheese. Can you substitute with cream cheese or cottage cheese?

Reply

Hi Rey, you could use cream cheese. It won't be the same as with ricotta cheese but it will still work 😊

Reply

Hi, I like this recipe, but tell me, do you think it is good idea to try make it on frying pan? On coconut oil for example?

Reply

Absolutely! I'd use coconut oil or ghee 😊

Reply

Great recipe!  Made them this morning.  Need to double it next time.  One question - when do you add the butter to the batter?

Reply

Thank you John! That is used for greasing so I added the note into the recipe steps 5 and 6.

Reply

I can’t find where to add the melted oil/butter. What step would that be appropriate?

Reply

Well spotted! It was used for greasing so it's now added in the recipe steps.

Reply

The recipe sounds delish.  Can you sub the ricotta for cream cheese?  

Reply

Thank you Helen! Yes you can do that. It will be just as delicious!

Reply

Can you make these pancakes in bulk ... I mean Triple or quadruple the recipe for a large group or to freeze. The quick reason I ask the question is there sometimes I make recipes double triple them and they don’t seem to come out the same as making single batch

Reply

I haven't tried freezing these but I assume it might work just fine. My only worry would be any excess juices and the pancakes may "bleed" a bit when they are defrosted. They will keep in the fridge for 4-5 days though!

Reply

Just made these pancakes and they are scrumptious to say the least!  I love the use of ricotta cheese in these instead of cream cheese; it is a wonderful option if you love thicker pancakes that are light and fluffy and not dense.  I can say that I will be making these pancakes again and again for weekend breakfast.   Additional bonus: my home smells of the wonderful scent of baked pancakes. Heavenly! Thank you, thank you, thank you for sharing!

Reply

Thank you for your lovely feedback!

Reply