This super EASY Buttermilk Pancake and Blueberry stack only takes minutes to put together. Traditionally this would be a breakfast that was super high in sugar, however this is a LOwER Carb version, with only 13.4g carbs per serve.

We chose to use buttermilk in the recipe as it really lifts the batter and creates a fluffier pancake.Butter milk also has some great health benefits -high in potassium, vitamin B12 and aids digestions. Per 100ml it has 5.7g carbs, which split over 2 serves of pancakes is really not much at all.


Serves: 2


  • 60g Low Carb Pancake Mix  (1/2 cup)
  • 125ml cup Buttermilk (1/2 cup)
  • 1 egg
  • 50g frozen blueberries to make the Blueberry “coulis”
  • 100g plain yogurt of choice (we used Chobani)


  1. Whisk together the 60g of mix, buttermilk and egg. Let it sit to thicken while you prepare the pan.
  2. Spray your pan with oil and heat until nearly smoking, then reduce heat to low. This will prevent the pan from sticking.
  3. Spoon the mixture into the Pan, and while the mix slowly sets, drop a few semi frozen blueberries into the mix. This stops the whole mix turning blue and they will hold their shape.
  4. Once the bubbles have appeared. Flip the Pancakes over for another 30-60 seconds.
  5. Repeat to complete the Pancake Batch.
  6. Top with yogurt and the Blueberry “coulis” and maybe a little sugar free maple syrup if desired. 😋

Method for Blueberry “coulis” 

Microwave the blueberries for 2-3 minutes in bowl, then mash roughly with fork, drizzle on pancakes.

For more great Low Carb recipes, click here