27+ Delicious Blender Pancake Recipes You’ll Want to Try Today

Pancakes are a beloved breakfast staple, but making them from scratch can sometimes feel like a hassle, especially when you’re in a rush.

Enter the blender pancake recipe—a game-changer for busy mornings or lazy weekends when you crave a quick, delicious breakfast.

With a few simple ingredients and a trusty blender, you can whip up fluffy, flavorful pancakes in no time.

The best part?

These recipes are often lighter, healthier, and packed with delicious variations, whether you’re a fan of classic buttermilk or seeking something more adventurous like banana or oat pancakes.

In this article, we’ve rounded up 27 amazing blender pancake recipes that will elevate your breakfast experience, no matter your preferences!

27+ Delicious Blender Pancake Recipes You’ll Want to Try Today

Blender pancakes offer a quick, easy, and delicious way to start your day.

With endless variations to suit every taste and dietary preference, these recipes will make breakfast enjoyable and stress-free.

From simple and classic to creative twists, these 27 blender pancake recipes are sure to become a new favorite in your kitchen.

So, dust off that blender, gather your ingredients, and start flipping your way to a delicious morning!

Keto Almond Flour Pancakes

These keto almond flour pancakes are incredibly easy to make, thanks to the blender method. The combination of almond flour and eggs creates a fluffy, soft pancake that’s low in carbs and high in protein, making them perfect for a satisfying lunch.

Ingredients:

• 1 cup almond flour
• 3 large eggs
• 1/4 cup unsweetened almond milk (or coconut milk)
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp butter (for cooking)
• Optional: low-carb sweetener (stevia or erythritol) to taste

Directions:

1. Add the almond flour, eggs, almond milk, baking powder, vanilla extract, and a pinch of salt into a blender. Blend until smooth and combined.
2. Heat a non-stick skillet or griddle over medium heat and melt butter.
3. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, flipping once bubbles form on the surface.
4. Serve with sugar-free syrup, fresh berries, or a dollop of whipped cream.

These almond flour pancakes are a fantastic choice for a quick keto-friendly lunch. They’re low in carbs, filling, and versatile enough to be topped with your favorite keto-friendly ingredients. Enjoy them as a savory meal with avocado or cheese or sweeten them for a dessert-like experience.

Keto Coconut Flour Pancakes

Coconut flour pancakes are a wonderful gluten-free and low-carb alternative, and the blender method makes preparation a breeze. This recipe uses coconut flour, which absorbs more liquid than almond flour, resulting in a thicker, more satisfying pancake texture.

Ingredients:

• 1/4 cup coconut flour
• 3 large eggs
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tbsp melted coconut oil or butter
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: low-carb sweetener (stevia or erythritol) to taste

Directions:

1. In a blender, combine the coconut flour, eggs, almond milk, melted coconut oil, baking powder, vanilla extract, and salt. Blend until smooth.
2. Let the batter sit for 5 minutes to thicken (coconut flour absorbs moisture quickly).
3. Heat a skillet over medium heat and grease with butter or coconut oil.
4. Pour small amounts of batter onto the skillet (about 2-3 tablespoons per pancake), cooking for 2-3 minutes on each side.
5. Top with your favorite keto toppings such as a dollop of coconut cream, fresh berries, or a drizzle of sugar-free syrup.

Coconut flour pancakes are a rich and filling option for a keto-friendly lunch. Their thick texture makes them perfect for holding up under syrup or toppings, while their minimal carbohydrate content ensures they fit well into a low-carb, high-fat diet. These pancakes also offer a nice, subtle coconut flavor that pairs perfectly with savory or sweet toppings.

keto Cream Cheese Pancakes

Cream cheese pancakes are incredibly low-carb and incredibly fluffy. Blending the cream cheese with the eggs creates a smooth, rich batter that cooks into light and airy pancakes, perfect for a high-protein, keto-friendly lunch.

Ingredients:

• 2 oz cream cheese (softened)
• 4 large eggs
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp butter (for cooking)
• Optional: sweetener (stevia, monk fruit, or erythritol) to taste

Directions:

1. Place the cream cheese, eggs, baking powder, vanilla extract, and salt in a blender. Blend until smooth and creamy.
2. Heat a non-stick skillet or griddle over medium heat and melt the butter.
3. Pour the pancake batter onto the skillet, about 1/4 cup per pancake. Cook each pancake for 2-3 minutes on each side, flipping when the edges begin to set.
4. Serve with sugar-free syrup, a few berries, or whipped cream.

These cream cheese pancakes are an excellent way to enjoy a keto-friendly lunch that’s both filling and flavorful. The cream cheese adds a rich texture and flavor to the pancakes, while the eggs provide plenty of protein. They’re incredibly versatile and can be dressed up with sweet or savory toppings to suit your mood.

Keto Zucchini Pancakes

Zucchini pancakes are a great way to sneak in some extra veggies while keeping your carbs low. he zucchini adds moisture, while the eggs and almond flour provide structure and fluffiness. Perfect for a savory keto lunch.

Ingredients:

• 1 medium zucchini (grated)
• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• 1/4 tsp garlic powder
• Pinch of salt
• 1 tbsp olive oil (for cooking)

Directions:

1. Grate the zucchini and use a paper towel to squeeze out excess moisture.
2. In a blender, combine the zucchini, almond flour, eggs, almond milk, baking powder, garlic powder, and salt. Blend until smooth.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Pour batter into the skillet, about 1/4 cup per pancake. Cook for 2-3 minutes on each side.
5. Serve with sour cream, avocado slices, or a sprinkle of cheese.

These zucchini pancakes offer a savory twist on the classic keto pancake. They’re packed with fiber from the zucchini, making them even more filling, while still being low in carbs. These pancakes are perfect for a savory lunch, especially when paired with creamy toppings like sour cream or avocado.

Keto Flaxseed Pancakes

Flaxseeds are an excellent source of fiber and omega-3 fatty acids, and when incorporated into these keto pancakes, they provide a nutty flavor and a great texture. These pancakes are high in fiber and perfect for anyone looking for a heart-healthy, low-carb lunch.

Ingredients:

• 1/4 cup ground flaxseed meal
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp cinnamon (optional)
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. Add the ground flaxseed meal, eggs, almond milk, baking powder, cinnamon (optional), and salt into the blender. Blend until smooth.
2. Heat a skillet over medium heat and add butter.
3. Pour small amounts of batter into the skillet (about 2-3 tablespoons per pancake), cooking for 2-3 minutes on each side.
4. Serve with your favorite low-carb toppings, such as nut butter or sugar-free syrup.

Flaxseed pancakes are an excellent choice for those looking to incorporate more healthy fats and fiber into their diet. These pancakes are rich in omega-3s and perfect for a keto lunch. Their nutty flavor pairs well with a variety of toppings, making them a versatile and satisfying meal option.

Keto Ricotta Pancakes

Ricotta cheese gives these pancakes a creamy, rich texture. This recipe makes for fluffy, soft pancakes that are low in carbs and high in protein. It’s a delicious choice for a quick, easy keto-friendly lunch.

Ingredients:

• 1/2 cup ricotta cheese
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. Place the ricotta cheese, eggs, almond milk, vanilla extract, baking powder, and salt into a blender. Blend until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour the batter onto the skillet, using 1/4 cup per pancake. Cook for 2-3 minutes on each side, flipping once bubbles form on top.
4. Serve with fresh berries, sugar-free syrup, or whipped cream.

Ricotta pancakes offer a rich, creamy texture that makes them a great option for anyone craving a decadent low-carb lunch. Their fluffy consistency, paired with the mild flavor of ricotta, makes them a versatile base for both sweet and savory toppings. Whether you prefer them with berries or a savory sauce, they’re sure to satisfy your cravings.

Keto Spinach and Cheese Pancakes

If you’re craving a savory, nutrient-packed pancake, this spinach and cheese version is a fantastic choice. These pancakes are loaded with spinach for an extra dose of vitamins, while the cheese adds richness and flavor.

Ingredients:

• 1/2 cup fresh spinach (chopped)
• 1/2 cup shredded mozzarella cheese
• 3 large eggs
• 1/4 cup almond flour
• 1/4 tsp garlic powder
• Pinch of salt
• 1 tbsp olive oil (for cooking)

Directions:

1. Add the spinach, cheese, eggs, almond flour, garlic powder, and salt into a blender. Blend until smooth.
2. Heat olive oil in a skillet over medium heat.
3. Pour 1/4 cup of batter per pancake into the skillet. Cook for 2-3 minutes on each side until golden brown.
4. Serve with a dollop of sour cream or a sprinkle of extra cheese.

These spinach and cheese pancakes offer a savory option for your keto lunch, with a burst of flavor and added nutritional value from the spinach. Packed with healthy fats and protein, they are filling and nutritious, making them an ideal choice for a satisfying meal.

Keto Pumpkin Pancakes

Pumpkin pancakes are a seasonal favorite and can easily be made keto-friendly. With a hint of cinnamon and pumpkin spice, these pancakes offer a cozy, comforting lunch option while staying low-carb.

Ingredients:

• 1/4 cup pumpkin puree (unsweetened)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. Add the pumpkin puree, eggs, almond milk, pumpkin pie spice, baking powder, and salt into a blender. Blend until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour the batter into the skillet, about 1/4 cup per pancake. Cook for 2-3 minutes on each side.
4. Top with whipped cream, sugar-free syrup, or a sprinkle of cinnamon.

These keto pumpkin pancakes offer a delightful seasonal twist to your low-carb lunch. The pumpkin puree provides moisture and flavor, while the spices add warmth and depth. These pancakes are perfect for autumn, but can be enjoyed year-round for a comforting, low-carb meal.

Keto Chocolate Pancakes

Craving something chocolatey while staying on your keto diet? These keto chocolate pancakes are rich, indulgent, and perfect for a low-carb lunch. With cocoa powder and a touch of sweetener, these pancakes are a chocolate lover’s dream.

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Sweetener (to taste, stevia, erythritol, or monk fruit)
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. Blend the cocoa powder, eggs, almond milk, baking powder, vanilla extract, sweetener, and salt until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour 1/4 cup of batter into the skillet, cooking for 2-3 minutes on each side.
4. Serve with a drizzle of sugar-free chocolate syrup, whipped cream, or a handful of keto chocolate chips.

These keto chocolate pancakes are a delicious and satisfying way to indulge your chocolate cravings without derailing your low-carb goals. Rich in flavor and texture, these pancakes are perfect for a decadent yet healthy lunch.

Keto Chia Seed Pancakes

Chia seeds are packed with fiber and omega-3 fatty acids, and they can help thicken pancake batter while providing a lovely texture. These keto chia seed pancakes are perfect for a filling, nutritious, and low-carb lunch.

Ingredients:

• 2 tbsp chia seeds
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp coconut oil or butter (for cooking)

Directions:

1. In a blender, combine chia seeds, eggs, almond milk, vanilla extract, baking powder, and salt. Blend until smooth.
2. Let the batter sit for 5 minutes to allow the chia seeds to absorb moisture and thicken the batter.
3. Heat coconut oil or butter in a skillet over medium heat.
4. Pour small amounts of batter onto the skillet, cooking for 2-3 minutes on each side.
5. Serve with a drizzle of sugar-free syrup or a few berries on top.

Chia seed pancakes are a nutrient-dense choice for a keto lunch, providing plenty of fiber and healthy fats. They are filling and perfect for those who want a hearty, low-carb meal. The chia seeds add a slight crunch and texture that makes each bite enjoyable, while the simplicity of the recipe makes it easy to prepare.

Keto Avocado Pancakes

Avocado adds a creamy richness to these pancakes while keeping them soft and moist. These pancakes are a fantastic choice for a savory, nutrient-packed keto lunch, with healthy fats and a smooth texture.

Ingredients:

• 1 ripe avocado (peeled and pitted)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/4 tsp garlic powder (optional)
• Pinch of salt
• 1 tbsp butter or olive oil (for cooking)

Directions:

1. In a blender, combine the avocado, eggs, almond milk, baking powder, garlic powder, and salt. Blend until smooth and creamy.
2. Heat butter or olive oil in a skillet over medium heat.
3. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side.
4. Serve with a dollop of sour cream, avocado slices, or shredded cheese.

These avocado pancakes are an excellent savory lunch option, offering healthy fats from the avocado. The soft, creamy texture of the pancakes makes them a comforting, satisfying meal, and they can be topped with cheese or sour cream for extra flavor. They’re a delicious and filling way to enjoy a low-carb lunch.

Keto Bacon and Cheddar Pancakes

For those who enjoy a hearty, savory pancake, this bacon and cheddar version hits the spot. These pancakes combine crispy bacon and melted cheddar cheese for a flavorful, protein-packed lunch option that’s perfect for a keto diet.

Ingredients:

• 1/2 cup shredded cheddar cheese
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup cooked bacon (crumbled)
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. In a blender, combine the shredded cheddar cheese, eggs, almond milk, crumbled bacon, baking powder, and salt. Blend until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour about 1/4 cup of batter per pancake into the skillet. Cook for 2-3 minutes on each side.
4. Serve with a side of avocado or a drizzle of sugar-free hot sauce for added flavor.

These bacon and cheddar pancakes are perfect for a savory keto lunch, combining the smoky, salty flavor of bacon with the richness of cheddar. Packed with protein, these pancakes will keep you full and satisfied while staying low in carbs. They’re a great way to enjoy a hearty lunch without compromising your keto goals.

Keto Lemon Poppy Seed Pancakes

Lemon and poppy seeds come together to create a refreshing, light pancake that’s full of flavor. These pancakes are perfect for a low-carb, sweet-and-sour lunch with a touch of brightness from the lemon.

Ingredients:

• 2 tbsp poppy seeds
• 3 large eggs
• 1/4 cup unsweetened almond milk
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp baking powder
• 1 tbsp butter (for cooking)

Directions:

1. In a blender, combine the poppy seeds, eggs, almond milk, lemon zest, lemon juice, and baking powder. Blend until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour the batter into the skillet in 1/4 cup portions. Cook for 2-3 minutes on each side.
4. Serve with a drizzle of sugar-free syrup or a dollop of whipped cream.

These keto lemon poppy seed pancakes offer a tangy, refreshing flavor that’s perfect for a light lunch. The poppy seeds add a nice crunch, while the lemon provides a bright, citrusy flavor that makes these pancakes feel indulgent yet refreshing. They’re a great option when you’re craving something sweet and flavorful on a keto diet.

Keto Peanut Butter Pancakes

Peanut butter is the star of these keto pancakes, providing a rich, creamy texture and a wonderful nutty flavor. These pancakes are perfect for peanut butter lovers, offering a filling and protein-packed lunch.

Ingredients:

• 1/4 cup peanut butter (sugar-free)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. In a blender, combine the peanut butter, eggs, almond milk, baking powder, vanilla extract, and salt. Blend until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour 1/4 cup of batter per pancake into the skillet. Cook for 2-3 minutes on each side.
4. Serve with a drizzle of sugar-free syrup, whipped cream, or a few chocolate chips (sugar-free).

Peanut butter pancakes are a rich, satisfying treat that’s perfect for a keto lunch. The peanut butter provides healthy fats and protein, while the pancakes remain soft and moist. Whether you top them with sugar-free syrup or chocolate chips, these pancakes will satisfy your hunger and cravings.

keto Strawberry Pancakes

These strawberry pancakes are a refreshing, fruity treat that’s perfect for a keto lunch. The strawberries add sweetness without spiking your blood sugar, and they pair wonderfully with the rich pancake base.

Ingredients:

• 1/2 cup fresh strawberries (diced)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. Blend the eggs, almond milk, vanilla extract, baking powder, and salt until smooth.
2. Fold the diced strawberries into the pancake batter.
3. Heat butter in a skillet over medium heat.
4. Pour about 1/4 cup of batter into the skillet for each pancake. Cook for 2-3 minutes on each side.
5. Serve with additional strawberries or a drizzle of sugar-free syrup.

These keto strawberry pancakes are light, sweet, and satisfying, offering a fruity flavor without the carbs. The strawberries provide natural sweetness, making them a perfect low-carb lunch option. Whether you top them with extra berries or sugar-free syrup, they’re sure to satisfy your sweet cravings.

Keto Cauliflower Pancakes

Cauliflower is a great low-carb vegetable that adds a unique texture and moisture to pancakes. These cauliflower pancakes are perfect for those seeking a savory lunch option packed with veggies, all while remaining keto-friendly.

Ingredients:

• 1 cup cauliflower rice (steamed and cooled)
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/4 tsp onion powder
• Pinch of salt
• 1 tbsp butter or olive oil (for cooking)

Directions:

1. Steam the cauliflower rice and allow it to cool. Use a paper towel to squeeze out excess moisture.
2. In a blender, combine the cauliflower rice, eggs, almond milk, baking powder, onion powder, and salt. Blend until smooth.
3. Heat butter or olive oil in a skillet over medium heat.
4. Pour about 1/4 cup of batter per pancake into the skillet. Cook for 2-3 minutes on each side.
5. Serve with a dollop of sour cream, avocado, or a sprinkle of cheese.

These cauliflower pancakes are a wonderful savory option for a keto lunch, providing a good serving of veggies while remaining low in carbs. The cauliflower gives them a light and moist texture, and they can be topped with cheese or sour cream for extra flavor. This is a great way to enjoy a healthy, filling meal while staying within your keto goals.

Keto Ricotta and Spinach Pancakes

Packed with protein from ricotta cheese and fiber from spinach, these keto pancakes are a perfect option for a savory lunch. The ricotta helps to make these pancakes light and fluffy, while spinach adds a burst of nutrients.

Ingredients:

• 1/2 cup ricotta cheese
• 1/2 cup fresh spinach (chopped)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp baking powder
• 1/4 tsp garlic powder
• Pinch of salt
• 1 tbsp olive oil (for cooking)

Directions:

1. In a blender, combine ricotta cheese, spinach, eggs, almond milk, baking powder, garlic powder, and salt. Blend until smooth.
2. Heat olive oil in a skillet over medium heat.
3. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on each side.
4. Serve with a drizzle of olive oil, sour cream, or grated Parmesan cheese.

Ricotta and spinach pancakes are a savory, nutrient-packed lunch option for keto dieters. The creamy ricotta cheese provides richness, while the spinach adds fiber and vitamins. These pancakes are easy to make and offer a satisfying, low-carb meal that can be topped with cheese or a dollop of sour cream for added flavor.

Keto Pumpkin Spice Pancakes

These keto pumpkin spice pancakes combine the flavors of autumn with the benefits of a low-carb diet. They’re warm, comforting, and perfect for a cozy, filling lunch. The pumpkin puree provides moisture, while the spices add a lovely depth of flavor.

Ingredients:

• 1/4 cup pumpkin puree (unsweetened)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1 tbsp butter (for cooking)

Directions:

1. In a blender, combine the pumpkin puree, eggs, almond milk, pumpkin pie spice, and baking powder. Blend until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour about 1/4 cup of batter into the skillet for each pancake. Cook for 2-3 minutes on each side.
4. Serve with sugar-free syrup or whipped cream for a fall-inspired treat.

These keto pumpkin spice pancakes are a perfect blend of savory and sweet with the warm flavors of pumpkin and spice. They’re ideal for a low-carb lunch, especially when you want something that feels like a comforting autumn meal. The pancakes remain soft and fluffy, and can be topped with whipped cream or sugar-free syrup for extra indulgence.

Keto Cinnamon Roll Pancakes

If you love cinnamon rolls but need a low-carb option, these keto cinnamon roll pancakes are the perfect choice. The swirl of cinnamon filling combined with the pancake base will satisfy any cravings for something sweet and spicy, all while staying keto-friendly.

Ingredients:

• 1/2 tsp ground cinnamon
• 1/4 cup almond flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp baking powder
• Pinch of salt
• 2 tbsp butter (melted, for topping)

Directions:

1. In a blender, combine almond flour, eggs, almond milk, baking powder, cinnamon, and salt. Blend until smooth.
2. Heat butter in a skillet over medium heat.
3. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on each side.
4. After flipping, sprinkle the top with a pinch of cinnamon and drizzle with melted butter. Serve with sugar-free syrup or cream cheese frosting.

Keto cinnamon roll pancakes are a delicious option for a sweet, comforting lunch. With the warm cinnamon flavor and soft pancake texture, they feel like a treat without the carbs. These pancakes are perfect for satisfying your cinnamon roll cravings while sticking to your keto diet. The cinnamon sugar swirl and melted butter elevate this dish to the next level.

Keto Savory Herb Pancakes

These savory herb pancakes are a wonderful choice for a low-carb, savory lunch. The blend of fresh herbs like rosemary, thyme, and parsley gives these pancakes an aromatic, flavorful profile that pairs wonderfully with eggs, avocado, or cheese.

Ingredients:

• 1/4 cup almond flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 tsp rosemary (finely chopped)
• 1/2 tsp thyme (finely chopped)
• 1/4 tsp garlic powder
• Pinch of salt and pepper
• 1 tbsp butter or olive oil (for cooking)

Directions:

1. In a blender, combine almond flour, eggs, almond milk, rosemary, thyme, garlic powder, salt, and pepper. Blend until smooth.
2. Heat butter or olive oil in a skillet over medium heat.
3. Pour small amounts of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side.
4. Serve with a dollop of sour cream, avocado, or a sprinkle of cheese.

These savory herb pancakes are the perfect keto-friendly lunch when you’re craving something savory and aromatic. The fresh herbs provide a burst of flavor, making them ideal for pairing with eggs, cheese, or avocado. These pancakes are filling, nutritious, and versatile, making them a great addition to any keto meal plan.

Keto Blueberry Pancakes

Blueberry pancakes are a classic favorite, and this keto-friendly version allows you to enjoy that sweet, fruity taste without the carbs. These pancakes are perfect for a light, low-carb lunch or brunch, bursting with fresh blueberries.

Ingredients:

• 1/2 cup fresh blueberries
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• 1 tbsp butter (for cooking)

Directions:

1. In a blender, combine the eggs, almond milk, vanilla extract, baking powder, and salt. Blend until smooth.
2. Gently fold in the fresh blueberries.
3. Heat butter in a skillet over medium heat.
4. Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes on each side.
5. Serve with a drizzle of sugar-free syrup or whipped cream.

These keto blueberry pancakes are a delightful way to enjoy a fruity, sweet pancake while keeping your carbs low. The fresh blueberries add natural sweetness and flavor, and they pair perfectly with a dollop of whipped cream or sugar-free syrup. These pancakes are a great option for a light, refreshing lunch or a treat when you’re craving

Note: More recipes are coming soon