Keto Blueberry Pancakes

Keto Blueberry Pancakes recipe- made with lupin flour and allulose. filled with blueberries and covered in keto maple syrup

Ingredients

1/2 cup lupin flour fat-reduced almond flour or peanut flour
1/8 cup almond flour
2 teaspoons Keystone Pantry allulose
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon kosher salt
2 eggs
2 teaspoons melted butter coconut oil or ghee
1/2 teaspoon vanilla extract
4-6 tablespoons unsweetened almond milk
2 teaspoons lemon zest freshly grated
1/4-1/2 cup blueberries to taste

Keystone Pantry Keto maple syrup

Instructions

Mix lupin flour (or fat-reduced almond flour), almond flour, allulose, baking powder, xanthan gum and salt in a small bowl. Set aside.
Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Fold in blueberries and lemon zest. Allow the batter to rest for 10 minutes while you heat up a skillet or pan.

Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with keto maple syrup.

Keto Blueberry Pancakes FAQ

1. Are these pancakes suitable for a ketogenic diet?
Yes! These pancakes are made with low-carb flours like lupin flour and almond flour, and sweetened with Keystone Pantry allulose, keeping them keto-friendly.

2. Can I substitute the lupin flour?
Yes, you can use fat-reduced almond flour or peanut flour as a substitute. Keep in mind that the texture may vary slightly.

3. Can I make this recipe dairy-free?
Absolutely. Replace the butter with coconut oil or a non-dairy ghee substitute and use almond milk. The pancakes will still be deliciously fluffy.

4. How do I keep the pancakes from sticking to the pan?
Make sure your skillet is preheated and lightly greased with butter, coconut oil, or ghee. Cooking over medium heat helps prevent sticking.

5. Can I use frozen blueberries?
Yes! Just fold them in frozen, but be gentle to prevent the batter from turning purple. You may need to cook the pancakes slightly longer.

6. How should I store leftovers?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

7. Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the fridge for up to 24 hours. Allow it to come to room temperature and stir gently before cooking.

8. Can I make this recipe sugar-free?
Yes! Keystone Pantry allulose makes these pancakes naturally sugar-free while still maintaining a sweet flavor.

9. How thick should the batter be?
The batter should be slightly thicker than regular pancake batter but still pourable. Adjust almond milk as needed to reach the desired consistency.

10. What’s the best topping for these pancakes?
Keto maple syrup works perfectly, and you can also add butter, fresh berries, or a dollop of keto-friendly whipped cream.