Low-Carb Blueberry Almond Flour Pancakes

Fluffy, golden pancakes made with almond flour and loaded with juicy blueberries, no grains or refined sugar required.

There is something about a stack of warm pancakes on a Saturday morning that makes the whole day feel like it is starting off right. The trouble is that a typical stack, made with white flour and topped with syrup, can leave you sluggish before you have even finished your coffee. This version swaps the all-purpose flour for a blend of almond and coconut flour, which keeps the carbs low while still giving you that soft, slightly nutty texture that holds up beautifully around pockets of warm, bursting blueberries.

What I like most about this recipe is how forgiving it is. You do not need a stand mixer, a blender, or any unusual equipment; a couple of bowls and a whisk will get you there. The batter comes together in minutes, the pancakes cook in about the same time as traditional ones, and the payoff is a breakfast that fits a low-carb, keto, or gluten-free lifestyle without tasting like a compromise.

Why you'll love this recipe

Naturally gluten-free and low in carbs, thanks to a blend of almond and coconut flour instead of wheat flour.
Ready in about 25 minutes from start to finish, so it works for both lazy weekends and busy weekday mornings.
Just one bowl of wet ingredients and one bowl of dry ingredients; no blender or fancy tools needed.
Freezer-friendly, so you can make a double batch and reheat pancakes all week long.
Easily customizable with different berries, mix-ins, or toppings to suit whatever you have on hand.

Ingredients

Blanched almond flour: the base of the batter, giving these pancakes their soft, slightly nutty crumb. Use a finely ground blanched almond flour rather than almond meal, which tends to make the pancakes gritty. Swap: a 1:1 low-carb baking blend can work in a pinch.
Coconut flour: a small amount adds structure and helps the pancakes hold together without extra eggs. Swap: leave it out and add 2 extra tablespoons of almond flour if you do not have any on hand.
Baking powder: This is what gives the pancakes their lift and keeps them from turning dense. Swap: none recommended, since baking soda alone will not have the same effect here.
Salt: just a pinch to balance the sweetness and round out the flavor. Swap: any fine sea salt or table salt works fine.
Eggs: they bind the batter and add richness in the absence of gluten. Swap: for an egg-free version, try a flax egg, though the texture will be denser.
Unsweetened almond milk: thins the batter to the right pancake consistency. Swap: any milk you have, dairy or non-dairy, will work in the same amount.
Granulated low-carb sweetener (erythritol or allulose): adds a touch of sweetness without the carbs of sugar. Swap: use your preferred keto-friendly sweetener, or a tablespoon of honey or maple syrup if you are not strictly low-carb.
Vanilla extract: rounds out the flavor and makes the pancakes taste a little more like a treat. Swap: almond extract or a bit of lemon zest works nicely too.
Fresh blueberries: the star of the show, adding pops of juicy sweetness in every bite. Swap: frozen blueberries work well too, though they may tint the batter slightly purple. Raspberries or chopped strawberries are also good substitutes.
Butter or coconut oil: for greasing the pan so the pancakes turn golden instead of sticking. Swap: any neutral cooking oil or nonstick spray will do the job.

How to make low-carb blueberry almond flour pancakes

In a medium bowl, whisk together the eggs, almond milk, sweetener, and vanilla extract until smooth and slightly frothy.
In a separate bowl, stir together the almond flour, coconut flour, baking powder, and salt until evenly combined.
Pour the wet mixture into the dry mixture and stir until a smooth, thick batter forms. Let the batter rest for about 5 minutes; almond flour needs a moment to absorb the liquid, and this short rest makes a noticeable difference in the final texture.
While the batter rests, warm a nonstick skillet or griddle over medium-low heat and melt a little butter or coconut oil across the surface.
Scoop about a quarter cup of batter per pancake onto the hot pan, then scatter a few blueberries over the top of each one. Adding the berries this way, rather than folding them into the batter, helps keep their color from bleeding through.
Let the pancakes cook undisturbed for about 2 to 3 minutes, until small bubbles form on the surface and the edges start to look set and matte rather than glossy.
Carefully flip each pancake and cook for another 1 to 2 minutes on the second side, until golden brown and cooked through in the center.
Repeat with the remaining batter, wiping and re-greasing the pan between batches as needed, and keep finished pancakes warm on a plate or in a low oven until ready to serve.

How to serve it

Stack them high with a pat of butter melting on top and a drizzle of sugar-free maple syrup.
Top with a spoonful of Greek yogurt and extra fresh blueberries for added protein and tang.
Sprinkle with sliced almonds or chopped pecans for a bit of crunch.
Serve alongside crispy bacon or breakfast sausage for a heartier, savory-sweet plate.
Dust lightly with powdered erythritol for a simple, elegant finish.

Variations and swaps

Swap the blueberries for raspberries, chopped strawberries, or a mix of berries for a different flavor each time you make them.
Stir in a teaspoon of lemon zest for a bright, citrusy twist that pairs beautifully with the blueberries.
Add a scoop of unflavored or vanilla protein powder to the dry ingredients for a more protein-packed breakfast, reducing the almond flour slightly to compensate.
Fold in a handful of sugar-free chocolate chips alongside the blueberries for a more indulgent version.
Make them dairy-free by using coconut oil in the pan and a plant-based milk in the batter.

Storage and meal prep

These pancakes are excellent for meal prep since almond flour-based batters hold their texture well after reheating. Let leftover pancakes cool completely to room temperature before storing, since trapped steam can make them soggy.

Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, lay them in a single layer on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag or container for up to 2 months. To reheat, warm refrigerated pancakes in a toaster, skillet, or microwave; frozen pancakes can go straight into the toaster or a 350-degree Fahrenheit oven for about 8 to 10 minutes.

Frequently asked questions

Can I use almond meal instead of almond flour? It is best to stick with finely ground blanched almond flour. Almond meal is coarser and includes the skins, which tends to make the pancakes denser and slightly gritty rather than light and fluffy.

Why does my batter seem too thick or too thin? Almond flour brands vary in how much liquid they absorb. If the batter feels too thick after resting, stir in a splash more almond milk, a tablespoon at a time. If it feels too loose, add a spoonful of extra almond flour and let it sit for another minute or two.

Can I make these without coconut flour? Yes. Coconut flour helps with structure, but you can leave it out and replace it with an extra two tablespoons of almond flour. The pancakes will be a touch softer, but still hold together well.

Are these pancakes keto-friendly? Yes, when made with a keto-approved sweetener like erythritol or allulose, this recipe fits comfortably into a low-carb or keto eating pattern, with blueberries contributing most of the small amount of natural carbohydrate.

Recipe Card

Low-Carb Blueberry Almond Flour Pancakes

Fluffy, golden pancakes made with almond flour and loaded with juicy blueberries, no grains or refined sugar required.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 (2 pancakes per serving, 8 pancakes total)

Ingredients

1 1/2 cups (150g) blanched almond flour
2 tablespoons (14g) coconut flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1/3 cup (80ml) unsweetened almond milk
2 tablespoons granulated erythritol or allulose
1 teaspoon vanilla extract
3/4 cup (100g) fresh blueberries, plus extra for topping
1 tablespoon butter or coconut oil, for the pan

Instructions

Whisk together the eggs, almond milk, sweetener, and vanilla extract in a medium bowl until smooth.
In a separate bowl, stir together the almond flour, coconut flour, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and stir until a smooth, thick batter forms. Let it rest for 5 minutes.
Heat a nonstick skillet or griddle over medium-low heat and melt the butter or coconut oil across the surface.
Scoop about 1/4 cup of batter per pancake onto the pan and scatter a few blueberries over each one.
Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, keeping finished pancakes warm. Serve topped with extra blueberries.

Notes

Let the batter rest before cooking; this step makes a real difference in the final texture.
Add blueberries to the pancakes in the pan rather than mixing them into the batter to prevent streaking.
Frozen blueberries can be used straight from the freezer, though the batter may take on a slight purple tint.

Nutrition (approximate, per serving of 2 pancakes)

Calories: 265
Carbohydrates: 9g
Fiber: 3g
Net carbs: 6g
Protein: 12g
Fat: 21g
Sugar: 3g