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Nothing tastes like the weekend as much as pancakes. We don’t eat pancakes every weekend, but it’s a homemade brunch treat that I associate with lazy days and family togetherness. On days like these, we’ll kick off Saturday morning with warm pancakes, tag team house cleaning, and snuggle together to football games on TV.

I mix up how I make them. I love variety and for today’s batch of pancakes, I chose buttermilk blueberry pancakes. Other favorites include apple-cinnamon, banana-walnut, mixed summer berries, pumpkin spice, or plain buttermilk. I’ll mix up my base recipe, too, sometimes using buttermilk, sometimes using gluten free flour, or sometimes foregoing flour altogether for an oatmeal and cottage cheese batter mixed in a blender.

Maggie gets to enjoy her own keto pancakes, too. She may not get the same variety of flavors, but she loves her pancakes. Her 4.2:1 keto ratio pancakes are made with three simple ingredients: 30 grams ground macadamia nuts, 25 grams raw mixed eggs, and 6 grams melted butter. Although a silver dollar pancake pan isn’t necessary, it helps with a number of other small keto recipes for Maggie.

Buttermilk is an effective addition to a pancake recipe. It not only adds an underlying tangy flavor, combined with the right amount of baking soda, creates a light airy rise. There’s a chemical reaction between these two ingredients that works best with patience. After the batter is mixed, set aside for about thirty minutes for the magic to happen. You’ll find your batter infused with air bubbles which creates the fluffy texture. This rise continues in a hot skillet during cooking.


Buttermilk Blueberry Pancakes


2 cups (gluten-free 1:1) flour or wheat flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/2 tsp. kosher salt

3 tbsp. granulated sugar

2 cups buttermilk

3 tbsp melted butter

2 eggs

1 cup fresh or frozen blueberries

(Optional) canola oil spray, butter for the pan, or nonstick pan


1. Mix the dry ingredients in a medium sized bowl;

2. Melt the butter in a measuring cup. Add the buttermilk and eggs, mix well, then pour into the dry ingredients. Add the blueberries.

3. Mix together until combined, then stop. Set aside for thirty minutes.

4. Using a heated skillet, pour batter in whatever size you prefer (if using a regular pan, I like scooping the batter with 1/4 cup). I prefer a silver dollar pancake pan.

5. Flip when the batter bubbles. I never time this step. Time varies depending on the heat of the pan.

6. When done, place in a 200-degree oven while cooking the remaining batter.

7. When serving, top with maple syrup, blueberry preserves, chopped nuts, melted butter, or enjoy them plain.

4.2:1 Keto Pancakes (300 calories)


30 grams ground macadamia nuts

25 grams raw egg, mixed well

6 grams melted butter


1. Measure ingredients using a gram scale.

2. Combine all ingredients and mix well.

3. Using a heated nonstick skillet, pour into one or two pancakes and cook until bubbled, then flip and cook for another minute or two (depending on the heat of the pan).


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