Low Carb Almond Flour Pancakes with Blueberries
These low carb almond flour pancakes with blueberries have become a weekend staple in my kitchen, and honestly, once you try them, regular flour pancakes start to feel a little unnecessary. The almond flour gives them this gorgeous golden edge with a tender, almost buttery middle that no traditional pancake can quite match. Bursting blueberries add natural sweetness without a sugar spike, and the whole stack comes together in under 25 minutes from start to finish.
What makes these genuinely healthier than your standard stack is the nutritional foundation. Almond flour brings healthy monounsaturated fats, vitamin E, and magnesium to the table, while also keeping net carbs impressively low. Adding a scoop of unflavoured collagen or vanilla protein powder to the batter bumps the protein up even further, so you are actually getting a breakfast that keeps you full through a busy morning rather than leaving you reaching for a snack by 10am. The addition of ground flaxseed adds a quiet fibre boost that most pancake recipes skip entirely, yet you genuinely cannot taste it.
Blueberries are doing real work here beyond just tasting wonderful. They are loaded with anthocyanins, which are the antioxidant compounds that give them their deep colour, and research consistently links them to improved insulin sensitivity and reduced inflammation. Folding them gently into the batter rather than just scattering them on top means you get little pockets of jammy berry in every single bite. Fresh blueberries work beautifully in season, but frozen blueberries are just as good nutritionally and make this a genuinely year-round recipe.
A few small tricks make a big difference to the final texture. Letting the batter rest for two to three minutes after mixing allows the almond flour to fully absorb the liquid, which prevents the pancakes from spreading too thin. Cooking over a medium-low heat rather than cranking it up high is essential, because almond flour browns much faster than wheat flour and you want the centre cooked through before the outside catches. Using a small round cookie cutter or a quarter cup measure to pour the batter keeps your pancakes uniform and easy to flip. Serve them with a drizzle of pure maple syrup, a spoonful of almond butter, or simply a handful of extra fresh blueberries on top.
Ingredients
- 1.5 cups blanched almond flour (finely ground, not almond meal)
- 2 tablespoons ground flaxseed
- 1 scoop unflavoured or vanilla collagen peptides or protein powder (approximately 25g, optional but recommended for higher protein)
- 1 teaspoon baking powder (check gluten-free if needed)
- 0.3 teaspoon fine sea salt
- 0.5 teaspoon ground cinnamon
- 3 large eggs (room temperature)
- 0.3 cup unsweetened almond milk (or any dairy-free milk)
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup (or a few drops of liquid stevia for strict keto)
- 1 tablespoon coconut oil (melted, plus extra for the pan)
- 0.8 cup fresh or frozen blueberries (if frozen, do not thaw before using)
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, ground flaxseed, collagen or protein powder if using, baking powder, salt and cinnamon until evenly combined with no lumps.
Sifting the almond flour first helps prevent clumping and gives a lighter batter.
- 2
In a separate smaller bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup and melted coconut oil until smooth and well combined.
Make sure your coconut oil is melted but not hot, otherwise it can scramble the eggs.
- 3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until a smooth, thick batter forms. Let it rest for 2 to 3 minutes to allow the almond flour to absorb the liquid.
The batter should be thicker than regular pancake batter. If it feels too thick, add almond milk one tablespoon at a time.
- 4
Gently fold in roughly half the blueberries, reserving the rest to press onto the pancakes once they are in the pan.
If using frozen blueberries, fold them in quickly and straight from frozen to prevent them bleeding too much colour into the batter.
- 5
Heat a large non-stick skillet or griddle over medium-low heat and brush lightly with coconut oil. Once the pan is warm, drop the batter using a quarter cup measure per pancake, gently spreading each one into a round shape about 3 inches across.
Medium-low heat is key with almond flour. It takes a little longer but prevents the outside burning before the inside sets.
- 6
Press a few of the reserved blueberries onto the top of each pancake. Cook for 3 to 4 minutes until the edges look set and small bubbles appear on the surface.
Resist the urge to move or press down on the pancakes while cooking. Let them set fully before flipping.
- 7
Flip each pancake carefully with a thin spatula and cook for a further 2 minutes on the second side until golden and cooked through. Transfer to a plate and repeat with the remaining batter.
Keep finished pancakes warm in an oven set to 90 degrees Celsius while you cook the rest.
- 8
Serve immediately with extra fresh blueberries, a light drizzle of maple syrup, or a spoonful of almond butter on top.
Nutrition per serving
310kcal
Calories
18g
Protein
13g
Carbs
22g
Fat
5g
Fibre
5g
Sugar
210mg
Sodium
Pro Tips
- ✓
Use blanched almond flour rather than coarser almond meal for the fluffiest results.
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Resting the batter for a few minutes before cooking makes a noticeable difference to texture.
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Cook on medium-low heat throughout. Almond flour browns quickly and burns easily on high heat.
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A quarter cup measure gives consistently sized pancakes that flip cleanly.
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Add a teaspoon of apple cider vinegar to the batter for extra lift when you want particularly fluffy pancakes.
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If your pancakes spread too thin, add an extra tablespoon of almond flour to the remaining batter.
Frequently Asked Questions
Variations
- •
Lemon Blueberry
Add the zest of one lemon and a teaspoon of fresh lemon juice to the wet ingredients for a bright, zesty flavour that pairs beautifully with the blueberries.
- •
Coconut Blueberry
Replace 2 tablespoons of almond flour with unsweetened desiccated coconut for a subtle tropical note and extra fibre.
- •
Chocolate Chip Blueberry
Fold a small handful of sugar-free dark chocolate chips into the batter alongside the blueberries for a more indulgent but still low carb option.
- •
Vanilla Protein Stack
Use a full scoop of vanilla protein powder and increase almond milk by 2 tablespoons to compensate for the extra dry ingredients. This version delivers over 25 grams of protein per serving.
Substitutions
- •Almond flour → Sunflower seed flour (Use in a 1:1 ratio for a nut-free version. Be aware the batter may turn slightly green due to a natural reaction between sunflower seeds and baking powder. This is harmless.)
- •Eggs → Flax eggs (Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let sit for 5 minutes. The texture will be slightly denser but still holds together well.)
- •Almond milk → Oat milk, coconut milk or regular dairy milk (Any milk works here. Full-fat coconut milk makes the pancakes slightly richer and more indulgent.)
- •Maple syrup → Liquid stevia or monk fruit sweetener (For strict keto, replace the tablespoon of maple syrup with 6 to 8 drops of liquid stevia or monk fruit to taste. This reduces sugar content to under 2 grams per serving.)
- •Coconut oil → Avocado oil or light olive oil (Both work well as neutral cooking fats with a high smoke point. Avocado oil is particularly good for a completely flavour-neutral result.)
- •Blueberries → Raspberries or blackberries (Both are equally low in sugar and high in fibre. Raspberries in particular are excellent in this recipe and even lower in net carbs than blueberries.)
🧊 Storage
Stack cooled pancakes between sheets of baking paper and store in an airtight container in the fridge for up to 4 days. To freeze, layer with baking paper in a freezer-safe bag or container for up to 2 months. Reheat individual pancakes in a dry non-stick pan over low heat for 1 to 2 minutes per side, or in the microwave for 30 to 45 seconds.
📅 Make Ahead
You can mix the dry ingredients the night before and store in a bowl covered with cling film. Whisk the wet ingredients separately and combine with the dry ingredients in the morning, then rest for 3 minutes before cooking. Fully cooked pancakes can also be made ahead in batches and refrigerated or frozen for quick weekday breakfasts.
