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Keto Blueberry Pancakes

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Posted by William Lang on Jan 26 2025

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.