Low-carb blueberry pancakes

Name: Low-carb blueberry pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 6 eggs; 4 oz. cream cheese; 3 oz. melted butter; 2/3 cup almond flour; 2/3 cup oat fiber; 2 tsp baking powder; 1/2 lemon, the zest; 1 pinch salt (optional); 3 oz. fresh blueberries

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!

November 3 2018 by , photo by Sophie Håkansson, nutritional review by in Recipes, Breakfast, Dessert

Low-carb blueberry pancakes

USMetric

4 servingservings

Ingredients

6 6 eggeggs
4 oz. (½ cup) 110 g (110 ml) cream cheese
3 oz. 85 g melted butter
²⁄₃ cup (2²⁄₃ oz.) 160 ml (75 g) almond flour
²⁄₃ 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. (9¹⁄₃ tbsp) 85 g (140 ml) fresh blueberries

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Making low carb simple

Instructions

In a bowl, whisk together eggs, cream cheese and melted butter.
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.
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.
Fry for a few minutes and gently add some blueberries, without pressing them down too hard. Flip and fry for a few more minutes.
Serve with whipped cream or browned butter.

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70 comments

51
Reply to comment #50 by Onakazia
Crystal Pullen Team Diet Doctor
November 9 2020

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
1 comment removed
53
Reply to comment #1 by lisa
delia_ohara
January 17
I used oat flour and it tasted great

Reply: #54
54
Reply to comment #53 by delia_ohara
Kerry Merritt Team Diet Doctor
January 17

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
55
Ldenault
January 28
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.
56
H.E.
February 28
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
57
Reply to comment #56 by H.E.
Kerry Merritt Team Diet Doctor
February 28

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.
58
Chris
March 9
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?
59
Reply to comment #1 by lisa
Angela
March 15
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
60
Reply to comment #59 by Angela
Kristin Parker Team Diet Doctor
March 15

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
61
Emily
March 20
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!
62
jtsveigdalen
April 8
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
63
Reply to comment #62 by jtsveigdalen
Kristin Parker Team Diet Doctor
April 9

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.
64
Reply to comment #54 by Kerry Merritt
Yasemin
April 12
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
65
Reply to comment #64 by Yasemin
Kristin Parker Team Diet Doctor
April 12

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.
66
Carol
August 12
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.
67
Carol
August 12
PS, I also added a touch of vanilla, a bit of swerve and xanthan gum.
68
Maria
August 17
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
69
Reply to comment #68 by Maria
Britta Patterson
August 17

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
70
Leah
September 11
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! ;)
71
Belinda
September 13
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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Low-carb blueberry pancakes

Low-carb blueberry pancakes

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