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.
You’ve got to add this one to your list of favorite keto 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.
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.
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.
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
Deep Dish Keto Blueberry Pancake
Ingredients
- ½ cup almond flour
- ⅓ cup unflavored whey protein powder
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs room temperature
- ⅓ cup heavy whipping cream room temperature
- ⅓ cup Swerve Sweetener
- ½ teaspoon vanilla extract
- 2 tablespoon 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.
Gail O says
I love this recipe! So quick and easy (I hate making individual pancakes…they take too long…for me…and I always mess a couple up). I did this in a 9×13 pan and it was perfect. I cut it into squares and wrapped in plastic wrap once cooled and popped in a Ziploc and placed some in the freezer. Breakfast meal prep is done for the next week and half.
Archie says
a regular in our household!
Elaine says
Just made it this morning! Soooo delicious!!
I made a double batch and it was all gone in a snap!