Pancakes are one of the hardest breakfasts to give up on a low-carb diet. Many swaps turn out flat, eggy or crumbly, and they're rarely worth the effort.

These are light, tender and lightly golden, with pockets of tangy blueberry through every bite. Almond flour and cream cheese give them a soft, fluffy crumb Finally. Golden sweetens them without sugar, and crushed Finally. Freeze Dried Blueberries add a burst of real fruit flavour.

Why Freeze Dried Blueberries Work in Pancakes

Freeze-drying concentrates the berry's flavour, so a small handful goes a long way. They also contain very little moisture, so they don't turn the batter watery like fresh berries can. As the batter rests, they soften and release little pockets of tangy fruit flavour.

Because freeze-drying concentrates the fruit's carbs too, a measured portion matters. Three tablespoons spread across the whole batch keeps things well balanced.

Why You'll Love This Recipe

• Ready in about 20 minutes, with one bowl
• Light, fluffy and tender, never rubbery
• Real fruit flavour from Finally. Freeze Dried Blueberries
• Sweetened entirely with Finally. Golden
• Low-carb and keto-friendly
• Freezer-friendly for quick weekday breakfasts

Makes: about 10 small pancakes | Serves: 3 | Prep: 10 minutes | Rest: 5 minutes | Cook: 15 minutes

Ingredients

For the Pancakes

• 100g fine blanched almond flour
• 1 tsp baking powder
• 1 tbsp Finally. Golden
• ¼ tsp Finally. Ancient Spring Salt
• 3 large eggs
• 100g full-fat cream cheese, softened
• 3 tbsp double cream
• 1 tsp vanilla extract
• 3 tbsp Finally. Freeze Dried Blueberries, lightly crushed
• Butter, for frying

To Serve (optional)

• Whipped double cream or mascarpone
• A few extra crushed freeze dried blueberries
• A small knob of butter

Method

1. Mix the Dry Ingredients

In a bowl, whisk together the almond flour, baking powder, Golden and Ancient Spring Salt. Break up any lumps in the almond flour.

2. Make the Batter

In a separate large bowl, whisk the eggs and softened cream cheese until mostly smooth. A few tiny lumps of cream cheese are fine. Whisk in the double cream and vanilla extract. Add the dry ingredients and fold until just combined.

3. Add the Blueberries and Rest

Gently fold in the crushed blueberries. Leave the batter to rest for 5 minutes, which lets the almond flour and berries absorb some of the liquid. The batter should be thick but spoonable. If it looks too stiff, stir in 1 tablespoon of cream.

4. Cook

Heat a large non-stick frying pan over a low to medium heat and add a small knob of butter. Spoon in about 2 tablespoons of batter per pancake, spacing them apart, and spread each one gently into a round of about 9cm. Cook for 2 to 3 minutes, until the edges look set and small bubbles appear on the surface.

Flip carefully and cook for another 1 to 2 minutes, until golden and cooked through. Keep the finished pancakes warm on a plate in a low oven while you cook the rest.

5. Serve

Stack the pancakes and top with whipped cream or mascarpone, extra crushed blueberries and a small knob of butter.

Recipe Tips

• Keep the heat low to medium. Almond flour browns quickly, and high heat leaves the centres raw.
• Make small pancakes. They are easier to flip and cook more evenly than large ones.
• Don't flip too early. Wait until the edges are set and bubbles appear.
• Use softened cream cheese, so it whisks smoothly into the eggs.
• Don't be tempted to add extra blueberries to the batter. They add carbs quickly, and too many make the pancakes fragile.
• Cool leftover pancakes completely, then store in the fridge for up to 3 days, or freeze with parchment between them. Reheat in a toaster or a dry pan.
• For a spiced version, add ½ tsp ground cinnamon to the dry ingredients.

A Note from Finally.

Weekend breakfasts should be relaxed, delicious and free from sugar. If you give this recipe a try, tag @finally_ketoshop on social media so we can share your stacks with our community.

Ready to flip? Pick up Finally. Golden, Finally. Freeze Dried Blueberries and Finally. Ancient Spring Salt today.