Last updated on October 4th, 2017
For months, I’ve been working to perfect my low-carb blueberry pancake recipe. I’m finally there. What makes these the perfect pancakes? Well, they’re easy to make — just five ingredients. And they’re high in fat, low in net carbohydrates, and the recipe makes just enough for one person to eat on a weekend morning when he or she is hungry for a treat.
Oh, and the blueberries add a lot to the experience!
I suppose a person could share the pancakes with another person if that other person would get out of bed at a reasonable time of the morning. But she never does, unless we are traveling, in which case I would not be cooking breakfast, nor eating pancakes because I have yet to discover a restaurant that makes low-carb pancakes.
Of course, if I were to share the pancakes with another person, I would add a fried egg and a couple strips of bacon to the breakfast.
Ingredients
2 large eggs
1/4 cup finely sifted almond flour (slightly rounded)
2 tbs coconut oil
1/4 cup fresh blueberries
1 tsp ground cinnamon
Directions
Get the coconut oil heating in a large, no-stick frying pan.
Whisk all the other ingredients together in a mixing bowl. (You can use an ordinary fork instead of an actual whisk.)
Spoon the batter into the melted coconut oil to form three or four medium pancakes. Turn them once. Basically, just cook them like any other pancake.
You could add a packet of granulated stevia to the batter, or sprinkle it over the top of the finished pancakes. If you’re in a decadent mood, you could pour a single tablespoon of maple syrup over the top. But a lone tablespoon of real maple syrup adds 55 calories and about 13 grams of carbs (mostly from sugars), so give that addition careful thought.
The nutrition breakdown for the full low-carb blueberry pancake recipe is as follows:
Calories = 576
Fat = 53 grams
Carbs = 12 grams
Fiber = 5.5 grams
Protein = 18 grams
So, there are 6.5 net carbs in the base recipe, and a ratio of fat to carbs + protein of 1.77. That’s a good “fat burning quotient.” Clearly, these are LCHF pancakes! They taste good, too.
It’s true that leaving the blueberries out would lower the carb content, but then this wouldn’t be a low-carb blueberry pancake recipe, would it?
I use the Blue Diamond finely sifted almond flour, but any brand you like should do. Notice I add no liquid other than that of the two large eggs. The batter turns out perfect for me every time. You could try reducing the calories by using only one egg and adding some water, but that never works as well for me, and the eggs nutritional power-houses.
(You say you want an even simpler low-carb pancake recipe? Click here!)
Thanks for sharing Jim! Curious, as I’m new to cutting carbs, what the point of the Coconut Oil is?
Steve — For me, coconut oil is basically another cooking oil option, along with butter and olive oil. Various health claims are made for coconut oil, which has a type of saturated fat called medium-chain triglycerides (MCT). It could be that coconut oil with its MCTs is a true wonder food, but more research needs to be done to convince me. In my non-expert opinion, it’s a good oil and a good choice for cooking pancakes.
Thanks Jim, I appreciate the helpful reply!
Have you tried that Carbquik baking mix you can get on Amazon now? I find it makes excellent low carb pancakes.
Harry — No, I haven’t tried Carbquik. I will keep it in mind. Thanks.