These Keto Buttermilk Sheet Pancakes are the ideal low-carb breakfast or brunch option. These pancakes have a similar flavor to traditional pancakes, along with being keto-friendly and low in carbs. They are loaded with sweet blueberries and tangy lemon flavor, and they are fluffy, light pancakes. These pancakes are gluten-free and suitable for a person who is on the keto diet. These pancakes are made with almond & coconut flour. The blueberries provide a natural sweetness boost, and the homemade keto buttermilk, which is made with almond milk & apple cider vinegar, adds a rich, tangy flavor in these pancakes. You can serve these Keto Lemon Blueberry Buttermilk Sheet Pancakes with fresh berries, sugar-free syrup, or a dollop of whipped cream.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
STATS:
- Preparation time: 10 minutes
- Cook time: Twenty mins
- Overall duration: Thirty mins
- Serving size: 1 square
- Calories: 180 kcal
- Servings: 9
- Cuisine: American
- Course: Breakfast, Brunch
- Diet: Keto
EQUIPMENT:
- Spatula
- Baking paper
- Big vessel
- Sheet pan
- Knife
- Whisk
INGREDIENTS:
- 1 & ½ cups almond flour
- ¼ cup coconut flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 3 large eggs
- ¾ cup unsweetened almond milk
- â…“ cup Erythritol or keto sweetener of choice
- Two tablespoon melted butter
- One teaspoon vanilla extract
- 1 lemon zest
- One tbsp. lemon juice
- ½ cup fresh or frozen blueberries
INGREDIENTS NOTES:
ALMOND FLOUR:
- Almond flour gives the pancakes their smooth texture and subtle flavor, and it serves as the primary foundation. We have to use finely ground blanched almond flour for the best outcomes, which has a lighter, fluffier texture than almond meal.
COCONUT FLOUR:
- We should utilize the coconut flour in a small quantity that gives the pancakes structure and helps to absorb moisture. We have to use a minimal quantity of coconut flour because of its excellent absorption capacity.
BLUEBERRY:
- Add the fresh blueberries or utilize frozen if required. Don’t defrost them if you’re using frozen pancakes to avoid them becoming blue. The batter will incorporate the frozen berries flawlessly.
SWEETENER:
- Keto sweeteners like monk fruit sweeteners or Erythritol are good options for keeping these pancakes low in carbs and keto-friendly. We have to use a sweetener that measures 1:1 like ordinary sugar for optimal flavor and texture.
BUTTERMILK:
- We have to combine the almond milk & apple cider vinegar to make keto buttermilk to give the pancakes a tangy taste and fluffy texture akin to classic buttermilk pancakes.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
INSTRUCTION:
- Turn the oven on to 350°F.
- We can lightly grease or line a sheet pan with baking paper.
- Take a bowl and mix the vinegar & almond milk, and give it five minutes to sit.
- We can grab a large bowl and include the salt, coconut flour, baking powder, almond flour, & baking soda.
- Mix all the ingredients with the silicon spatula.
- Take a separate vessel and add the sweetener, eggs, melted butter, lemon juice, vanilla, & lemon zest.
- Add the buttermilk mixture & stir all the ingredients till they are properly combined.
- We would mix all the ingredients till they get mix well.
- Then include the blueberries in the cake batter and mix softly with the spatula.
- We can transfer the batter in the pan and then evenly smooth the batter with the spatula.
- Bake the pancakes for 8 to 22 minutes or till the pancakes get brown & till we get a clean toothpick.
- We can properly cool down these pancakes, and then we can slice them with a knife.
- Serve these Keto Buttermilk Sheet Pancakes with the additional berries, keto syrup, or honey.
TIPS:
- We should not have to over mix the pancake batter to make fluffy and light pancakes.
- You should use fresh lemon zest for maximum flavor impact.
- We can top these pancakes with a drizzle of keto-friendly syrup, honey, or a dollop of whipped cream.
STORAGE INFORMATION:
FRIDGE:
- We can put the leftover lemon blueberry sheet pancakes in a sealed box and save these pancakes for 5 days in the fridge.
FREEZER:
- We can cover each square of these pancakes with the plastic wrap and save these lemon blueberry sheet pancakes for 3 months.
FAQs:
Will we prepare these lemon blueberry sheet pancakes with the almond flour?
- We can make these lemon blueberry sheet pancakes with the almond flour, but the texture might be different.
Can I replace the lemon with any other flavor to make these sheet pancakes?
- We can easily add the orange zest, chocolate chips, or cinnamon powder in place of lemon zest to make these sheet pancakes.
What sweetener should we use to make these lemon blueberry sheet pancakes?
- We should have to use the monk fruit, Erythritol, or Allulose to make these lemon blueberry sheet pancakes.
Will we store these sheet pancakes?
- We can cover these pancakes with the plastic wraps and place these pancakes in the seal box and preserve these lemon blueberry sheet pancakes for 5 days in the fridge and 3 months in the freezer as well.
Free Keto Meal Plan:Â STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
NUTRITIONAL INFORMATION:
Net Carbs: 3g
Fiber: 5g
Protein: 7g
Fat: 14g
Sodium: 140mg
Potassium: 180mg
Calcium: 90mg
Calories: 180 kcal
Vitamin A: 120 IU
Iron: 1mg
Total Carbs: 8g
