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Homemade pancakes from scratch are always better than a store-bought mix or ready-made pancakes. With this easy recipe for homemade Sugar Free Blueberry Pancakes, you will wonder why you never started making sugar free pancakes a long time ago.
. Recipe created by Tracey of The Naked Diabetic
These sugar free blueberry pancakes are fantastic served with Sugar Free Blueberry Syrup or Sugar Free Pancake Syrup! Regardless of the toppings you choose, you will love them. They are low-carb and diabetic friendly making them perfect for breakfast.
Ingredients List
- King Arthur Keto Wheat Flour
- Baking Powder
- Splenda Granulated Sweetener
- Rolled Oats
- Salt
- Fat-Free (Skim) Milk
- Egg
- Canola Oil
- Blueberries (fresh)
How to Make Sugar Free Blueberry Pancakes
The Dry Ingredients
Start by sifting the King Arthur Keto Wheat Flour. Measure the flour first and then sift. This is an important step and helps to get a light fluffy sugar-free pancake. Low-carb and Keto Flours tend to be denser and sifting will help inject a little air to lighten up the flour.
In a mixing bowl, whisk the flour with the baking powder, sweetener and salt.
The Wet Ingredients
In a mixing bowl, beat the egg.
Add the canola oil and milk and continue beating until mixed well.
Mixing Wet and Dry Ingredients.
Add the flour mix a scoop or two at a time, mixing in between scoops.
Add the rolled oats and beat until well-mixed.
Fold in the blueberries.
Making the pancakes.
Heat a lightly oiled griddle or frying pan over medium to high heat.
Pour a scoop of batter onto the hot pan. Each scoop should be roughly 2 -3 tablespoons.
Watch for bubbles to appear on the surface and along the edges of the pancakes.
Once you see the bubbles, flip the pancakes over and cook until lightly browned.
The time to cook the pancakes varies with the temperature of the stove and type of pan, but on average it is about 2 minutes per pancake.
Serve immediately.
Syrup Recommendations
I have found that Walden Farms Zero Sugar – Zero Carb Syrups is one of the best (if not the best!) syrups to serve over these pancakes. It is available in pancake syrup, maple walnut as well as a blueberry syrup. They are worth looking at if you are looking for a delicious diabetic-friendly syrup.
The Recipe for Sugar Free Blueberry Pancakes
Healthy Sugar Free Blueberry Pancakes
Ingredients
- 1 cup King Arthur Keto Wheat Flour (sifted)
- 1/4 cup Rolled Oats
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Splenda Granulated Sweetener
- 2 large Eggs
- 1 cup Fat Free (Skim) Milk
- 1 tbsp canola oil
Instructions
- Sift the King Arthur Keto Wheat Flour
- In a large mixing bowl, combine flour, baking powder, salt, sweetener and whisk.
- In a separate mixing bowl beat the egg.
- Add the milk and oil and continue mixing.
- Mix in the flour, a scoop or two at a time.
- Add the rolled oats and mix until thoroughly combined.
- Fold in the blueberries.
- Preheat a skillet to medium-high heat.
- Once the skillet is hot, add a scoop of batter. (about 2 tbsps)
- When bubbles appear on the surface and along the edge, flip the pancakes over and cook until golden or lightly browned.
- Serve hot with your favourite sugar free syrup.
Nutrition
Helpful Tips and FAQs
Flour Substitutions
King Arthur keto Wheat Flour Substitutions
Almond Flour – Almond flour can be used at a 1 to 1 ratio, but alterations may be needed to the liquid ingredients. Using Almond Flour will also affect the final height/rise of the muffins, bread or cake. Almond Flour is finely ground almonds (skins removed) which can also change the overall flavour. Expect a nuttier flavour with a denser texture.
Coconut Flour – Coconut flour can be used as a low-carb replacement. As with almond flour, you will need to alter the liquid ingredients. Coconut flour tends to be absorbent, meaning you may need to add extra liquid to compensate. To maintain the calorie and carb content, adding extra egg or egg whites is a good option. You may lose some of the flavour, due to the coconut flavour. The end bake will also be denser.
Carbalose Flour – This is another excellent substitution for King Arthur Keto Wheat Flour. The ratio is 1-1 with the K.A. Keto Flour. One must-do of Carbalose Flour is that you need to sift it well. Sift it at least once, but twice is better. It is a dense flour and the sifting will help to add some air and lighten it up. You may need to alter the liquid ingredients. having extra egg whites on hand makes it easy to alter liquids as you go.
All-Purpose Flour – As with most non-low-carb recipes all-purpose flour is the main ingredient. You can easily switch out the King Arthur Keto Flour with All Purpose on a 1-1 ratio. Reduce the amount of baking powder to almost half. You may also need to reduce the liquids. It is a good idea to add the liquid ingredients slowly so that if your batter seems to be getting thin, you can reduce the liquid. The use of all-purpose will increase the carbs significantly.
Using Frozen Blueberries.
You can easily swap out the fresh blueberries for frozen blueberries. Allow frozen blueberries to thaw before using. Strain off any liquid that occurs when thawing. If the blueberries seem wet gently pat them dry with a paper towel before adding them to the recipe.
Storing and Freezing Instructions
Store leftover pancakes in an airtight container or ziploc bag for up to 4 days refrigerated.
Freezing – Store frozen pancakes in a ziploc bag or wrapped tightly in plastic wrap and placed in an airtight container for up to 2 months.
Substituting Blueberries with Alternative Berries
For alternative flavours swap out the blueberries for strawberries, raspberries, blackberries or any low-carb fruit of your choice. Always be mindful that changes to the ingredients will change the nutritional values.
Nutrition information is provided as a courtesy and is automatically calculated using an online nutrition calculator. We encourage you to calculate nutrition data with your specific brand ingredients as nutritional information can vary between brands
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