Low-carb blueberry pancakes

Low-carb blueberry pancakes

These low-carb blueberry pancakes are so easy to whip up that you can sit back and relax, this delicious brunch will basically take care of itself. Serve with whipped cream and enjoy with the whole family!

Low-carb blueberry pancakes

These low-carb blueberry pancakes are so easy to whip up that you can sit back and relax, this delicious brunch will basically take care of itself. Serve with whipped cream and enjoy with the whole family!
USMetric
4 servingservings

Ingredients

  • 6 6 eggeggs
  • 4 oz. (½ cup) 110 g (110 ml) cream cheese
  • 3 oz. 85 g melted butter
  • 23 cup (223 oz.) 160 ml (75 g) almond flour
  • 23 cup (2½ oz.) 160 ml (70 g) oat fiber
  • 2 tsp 2 tsp baking powder
  • ½ ½ lemon, the zestlemons, the zest
  • 1 pinch 1 pinch salt (optional)
  • 3 oz. (913 tbsp) 85 g (140 ml) fresh blueberries
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Instructions

  1. In a bowl, whisk together eggs, cream cheese and melted butter.
  2. Mix the rest of the ingredients separately, except blueberries, and then pour into the egg mixture. Combine well until you get a smooth batter. Let rest for a few minutes.
  3. Fry the pancakes over medium heat in a small nonstick pan or cast-iron pan. Use around ⅓ cup (0.75 dl) batter per pancake.
  4. Fry for a few minutes and gently add some blueberries, without pressing them down too hard. Flip and fry for a few more minutes.
  5. Serve with whipped cream or browned butter.

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What did you think? Please share your thoughts in the comment section below!
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70 comments

  1. Crystal Pullen Team Diet Doctor

    Hey, I was wondering what I could swap with Almond flour?

    Check out our guide to Low Carb and Keto Baking, the Substitution section. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour https://www.dietdoctor.com/low-carb/recipes/baking

  2. 1 comment removed
  3. delia_ohara
    I used oat flour and it tasted great
    Reply: #54
  4. Kerry Merritt Team Diet Doctor

    I used oat flour and it tasted great

    Hi, Delia! Be sure to use oat fiber, not oat flour. The fiber is made from the hull, which is not actually part of the grain, while oat flour is made from grains. https://www.dietdoctor.com/low-carb/ingredients-to-avoid

    Reply: #64
  5. Ldenault
    I followed the grams in the recipe and unlike the other recipes I tried on Dietdoctor.com, I was not at all impressed. They came out very "gritty" and not fluffy at all.
  6. H.E.
    These tasted and smelled absolutely nasty. Like unseasoned eggs that had gone slightly bad with a hint of lemon (I skipped the blueberries), and the consistency was like an omelette, but less smooth and fluffy. I was really looking forward to pancakes for breakfast, what a disappointment.
    Reply: #57
  7. Kerry Merritt Team Diet Doctor

    These tasted and smelled absolutely nasty. Like unseasoned eggs that had gone slightly bad with a hint of lemon (I skipped the blueberries), and the consistency was like an omelette, but less smooth and fluffy. I was really looking forward to pancakes for breakfast, what a disappointment.

    So sorry these didn't work out for you! If you decide to try again, I would ensure that all your ingredients are fresh. That could possibly make a difference for you.

  8. Chris
    Hello Tim....could you tell us if the whipping cream is used on top of the pancakes? Or did you add it to the ingredients when making them?
  9. Angela
    Hi Lisa I am from Australia too, how do you find diet doc menus, I use flax seed meal I think coles has it
    Reply: #60
  10. Kristin Parker Team Diet Doctor

    Hi Lisa I am from Australia too, how do you find diet doc menus, I use flax seed meal I think coles has it

    Here is a link to our meal plans: https://www.dietdoctor.com/low-carb/meal-plans/all

  11. Emily
    Strange recipe. The mixture came out very thick, similar to a thick cake batter, almost like cookie dough. I thinned it out with some almond milk (150 ml) and in the end they were tasty and held together fairly well. I used grams, not volume, but generally DD recipes work well in grams. Who knows - maybe I'm just not a "thick pancake" kinda gal. Next time I'll go with the DD French crepes!
  12. jtsveigdalen
    I winged it: I live rural in N. Europe so not everything is available here. I set it down to 45g of psyllium husk instead of oat flour and increased the almond flour to 95g. I used lemon juice because lemons are out of season. I knew it would be thick, so I added 100ml of cream. Made 8 thick and delicous pancakes *and* a loaf of bread--my solution because I didnt have all day to keep making pancakes. 10/10, would fight someone over.
    Reply: #63
  13. Kristin Parker Team Diet Doctor

    I winged it: I live rural in N. Europe so not everything is available here. I set it down to 45g of psyllium husk instead of oat flour and increased the almond flour to 95g. I used lemon juice because lemons are out of season. I knew it would be thick, so I added 100ml of cream. Made 8 thick and delicous pancakes *and* a loaf of bread--my solution because I didnt have all day to keep making pancakes. 10/10, would fight someone over.

    I am glad you were able to adjust these to work with the ingredients you had access to. Thank you for sharing.

  14. Yasemin
    Hi Kerry, is there any replacement with oat fiber? I can not find it in the local market here. We only have all sorts of oat flour, and I knew it is not a replacement. I didn't buy it.
    Reply: #65
  15. Kristin Parker Team Diet Doctor

    Hi Kerry, is there any replacement with oat fiber? I can not find it in the local market here. We only have all sorts of oat flour, and I knew it is not a replacement. I didn't buy it.

    Unfortunately there is not a good replacement for oat fiber. Most people order it online. Look for Lifesource brand from Netrition or Amazon.

  16. Carol
    I used ground psyllium husk instead of oat fiber since zim allergic to oat, and added coconut milk as it was much too thick. Then I made a maple syrup from scratch using brown swerve as sweetener.
  17. Carol
    PS, I also added a touch of vanilla, a bit of swerve and xanthan gum.
  18. Maria
    Just been looking for a recipe to make pancakes, and there's always some very odd and expensive ingredient to find, so then end up not making it. Oat Fiber is not something anyone in Britain would have in their cupboard, and if you want to make pancakes tomorrow, then online isn't an option. It's also expensive, and what do I do with so much of it???? Surely simpler recipes is what is needed and without all the fancy ingredients that are not universally available.
    Reply: #69
  19. Britta Patterson

    Just been looking for a recipe to make pancakes, and there's always some very odd and expensive ingredient to find, so then end up not making it. Oat Fiber is not something anyone in Britain would have in their cupboard, and if you want to make pancakes tomorrow, then online isn't an option. It's also expensive, and what do I do with so much of it???? Surely simpler recipes is what is needed and without all the fancy ingredients that are not universally available.

    Hi Maria, often you need some form of binding agent to help keep the pancake together. You may be interested in some of our coconut flour-based pancakes which don't include psyllium husk or oat fiber. You can find one here https://www.dietdoctor.com/recipes/low-carb-coconut-pancakes and a waffle recipe here https://www.dietdoctor.com/recipes/keto-waffles-with-blueberry-butter should you want to take a look.

    Chaffles are also a great option! https://www.dietdoctor.com/recipes/low-carb-blueberry-chaffles

  20. Leah
    We loved these!!! I used a packed 1/8th of a teaspoon fresh lemon zest,( which was wonderful with the blueberries), 2 more ounces of butter (which was a mistake as I melted the entire stick, but it worked) lastly kept adding unsweetened vanilla almond milk to the batter until it was able to be poured. I used my portable griddle so I could make many at once, and wow, everyone was stuffed and happy, and I still had batter left over. The husband and kids put no sugar maple syrup on their stacks, they were picturesque. 6 stars! ;)
  21. Belinda
    I am Australian and used psyllium husk as the oat fibre replacement. I also added 40mls of milk to loosen up the batter a bit. I cooked them in the mini pie maker and whilst they are of a doughy consistency, I like them. They'll be lovely with a dollop of double cream on top.
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