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All Day I Dream About Food

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January 14, 2021

Baked Keto Blueberry Pancake

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This deep dish keto blueberry pancake is going to become your favorite healthy breakfast of the new year! Easy to make and bursting with juicy blueberries. This post is sponsored by Oregon Blueberry Growers.

Titled image: Sugar-free pancake syrup pouring over keto blueberry pancakes.

Hooray, it’s blueberry season! Okay wait, it’s not. Not even close. By my estimation, we have a good 5 months to go yet before fresh blueberries are in season here in Oregon.

But the good news is that you can have that fresh juicy blueberry flavor straight out of your freezer. Frozen Oregon blueberries are ideal for creating delicious and healthy breakfast options smack in the middle of winter.

Like this Keto Deep Dish Baked Blueberry Pancake – tender and delicious, and far easier than standing at your skillet, flipping pancakes one by one. I’m personally a fan of anything that gets a healthy breakfast into my hungry family faster and with less effort.

The magic of Oregon Blueberries

I’ve lived in Oregon for over 6 years now and I am still continuously astonished by how things grow here. They grow big. Big… huge! The first summer we lived here, we planted some sunflowers by our side door. They became so monstrous, it was like being Alice in Wonderland after she shrinks. 

And the blueberries here are off the hook. They are fat and round and juicy, with a burst of flavor as they explode in your mouth. They’re honestly hard to believe unless you’ve tried them. I buy them by the basketful at my local farmer’s market.

As blueberry season comes to a close, I freeze a bunch. But they never last that long and I find myself heading to the grocery store, which carries frozen Oregon blueberries throughout the year. 

According to the Oregon Blueberry Growers, our local berries benefit from warm summer days and cooler nights, making them high quality. And Oregon is among the top producing states, with over 149 million pounds of blueberries harvested in 2020.

Which means you can find frozen Oregon blueberries in your local grocery store too. Oregon blueberries are rich in antioxidants and nutrients, including vitamin C, vitamin K, and manganese. A great addition to any healthy meal.

Top down image of a keto deep dish pancake in a cast iron skillet on a white wooden table.

Keto Deep Dish Pancake with Oregon Blueberries

So here’s the truth about this recipe: I desperately wanted it to be a keto Dutch Baby pancake. I tried, I really tried. I tried multiple times. And they never came out to my satisfaction.

The first attempt puffed up on the sides and was much too eggy and rubbery. The second attempt puffed up all over but was very dry and flavorless.

The final attempt barely puffed up at all but was absolutely delicious. That’s when I threw in the towel and decided to call it a Deep Dish Pancake. Or a skillet pancake. Or a baked pancake. 

Whatever you want to call it, it’s a big delicious pancake baked in a skillet in the oven, bursting with delicious Oregon blueberries.

A piece of a keto baked pancake on a white plate over a blue patterned napkin, with butter and syrup on top.

How to make Keto Deep Dish Pancakes

One of the best things about baked pancakes is how easy they are to make. Here are my best tips for getting it right:

Whisk your dry ingredients together first: This allows for a more even distribution and consistency when they get added to the wet ingredients.

Use a blender or food processor: The batter whips up and fluffs up a bit, and it also helps give almond flour batters more cohesiveness. 

Melt the butter in the oven as it preheats. Heating the skillet and melting the butter in the oven for the last few minutes of preheating gives a delicious brownness and a bit of a crispness to the pancake edges. So tasty!

Yes you need protein powder: Whey protein powder helps make this keto baked pancake lighter and fluffier. You can use egg white protein powder, or even some plant-based protein powders, but don’t try collagen protein. It will be very gummy and hard to cook through. 

Hold back a few berries for the end: With this thin keto pancake batter, the big juicy Oregon berries tend to sink to the bottom. I held about ¼ cup back to pop into the top right after baking.

Storage: Leftovers can be cut up and stored in the fridge for up to 5 days. Just rewarm gently in the oven or toaster oven.

A fork taking a bite out of a keto blueberry pancake on a white plate with a cup of coffee in behind.

Ready to enjoy some delicious Deep Dish Blueberry Pancake for a healthy keto breakfast?

More delicious keto blueberry recipes

  • Keto Blueberry Scones
  • Keto Blueberry Bread
  • Keto Blueberry Lemon Cake
  • Keto Blueberry Cheesecake
  • Blueberry Pecan Coffee Cake
  • Keto Blueberry Smoothie
A fork taking a bite out of a keto blueberry pancake on a white plate with a cup of coffee in behind.
Print

Deep Dish Keto Blueberry Pancake

This deep dish keto blueberry pancake is going to become your favorite healthy breakfast of the new year! Easy to make and bursting with juicy blueberries.
Course Breakfast
Cuisine American
Keyword baked pancake, skillet pancake
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 207kcal

Ingredients

  • ½ cup almond flour
  • ⅓ cup unflavored whey protein powder
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 large eggs room temperature
  • ⅓ cup heavy whipping cream room temperature
  • ⅓ cup Swerve Sweetener
  • ½ tsp vanilla extract
  • 2 tbsp butter
  • ¾ cup frozen Oregon blueberries thawed

Instructions

  • Preheat the oven to 400F.
  • In a medium bowl, whisk together the almond flour, protein powder, coconut flour, baking powder, and salt.
  • In a blender or food processor, blend the eggs, cream, sweetener, and vanilla extract. Add the dry ingredients and blend until smooth.
  • In the last few minutes of the oven preheating, add the butter to a 10-inch oven proof skillet and place it in the oven to melt.
  • Remove the pan from the oven and pour the batter directly into the center of the pan. Top with ½ cup of the blueberries.
  • Return the skillet to the oven and bake 15 to 20 minutes, until lightly puffed and golden brown. Remove and top with the remaining blueberries. Let cool 10 minutes before serving.
  • Top with your favorite sugar free syrup or a sprinkle of powdered sweetener.

Nutrition

Serving: 1serving = 1/6th of pancake | Calories: 207kcal | Carbohydrates: 6.4g | Protein: 9.5g | Fat: 15.5g | Fiber: 1.9g
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Filed Under: Breakfast Tagged With: blueberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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