These are the best paleo blueberry pancakes! So light and fluffy they are so easy to make and are ready in just 10 minutes! Made with almond flour, coconut flour and tapioca flour these pancakes are also gluten-free and dairy-free. They are perfect for breakfast or brunch and they also freeze really well.

Table of Contents
Why you will love this recipe:
- These healthy pancakes are ready in just 10 minutes! They are quick and easy to make and because they are made in one bowl the clean up is so simple.
- These paleo pancakes are so light and fluffy! You would never know that they are made without gluten, grains or dairy!
- They have the best flavour. The addition of fresh blueberries gives these pancakes such a delicious naturally sweet taste.
- These almond flour blueberry pancakes freeze really well and make great leftovers so they are perfect for meal prep.
- Besides being paleo these pancakes are gluten-free, dairy-free and refined sugar free.
If you love blueberry pancakes you will also love my paleo blueberry muffins!
Ingredients and substitutions:
- Almond flour – almond flour is one of my favourite grain free flours that you could easily swap for cashew flour if you are allergic to almonds. You can find almond flour in the gluten-free section of most grocery stores, or online. Just be sure to use blanched almond flour and not almond meal which is more gritty.
- Tapioca flour – tapioca flour or tapioca starch is used to help give these pancakes the most light and fluffy texture. Do not try swapping this for another flour and note that tapioca flour and cassava flour are not the same thing, so don't confuse the two!
- Coconut flour – coconut flour combined with the other flours in this recipe give these pancakes the best texture.
- Eggs – to help make these pancakes so light and fluffy. I do not recommend trying to make these pancakes egg free.
- Coconut milk – to add some moisture to the pancake batter. I recommend using full fat coconut milk for the best flavour. You can swap this for another dairy free milk such as cashew milk or almond milk.
- Honey or maple syrup – either of these two natural sweeteners work to sweeten these pancakes and keep them refined sugar free.
- Baking soda - to help these pancakes rise when they cook and become so light and fluffy!
- Apple cider vinegar – this is needed to combine with the baking soda to help these pancakes rise. You can swap this for lemon juice instead.
- Blueberries – one of my favourite fruits that helps add natural sweetness and flavour to these pancakes. I recommend using fresh blueberries.
How to make paleo blueberry pancakes:
Step one:
First, preheat your electric griddle to 325 degrees Fahrenheit.
Step two:
Next, in a bowl combine the dry and wet ingredients (except for the blueberries) and stir until the batter is smooth.
Step three:
Now gently stir in the blueberries.
Step four:
Then drop 2-3 tablespoon of batter at a time onto the pre-heated skillet and cook each pancake for 2-3 minutes per side, until golden brown.
Step five:
Repeat until you use all the batter. Then serve and enjoy!
Top tips:
- Using room temperature eggs will help the pancakes turn out even fluffier.
- If you don't have an electric griddle, use a skillet on low heat on the stove instead. Just add 1-2 tablespoon of oil (such as coconut oil) to the pan first so the pancakes don't stick.
- These pancakes freeze really well so feel free to make a double or triple batch and freeze some for later.
- If you don't have apple cider vinegar substitute with a tablespoon of fresh lemon juice or other vinegar of choice.
- If you don't have coconut milk substitute with another dairy-free milk such as almond milk or cashew milk.
- If you don't tolerate almonds I would use cashew flour instead of almond flour.
Topping ideas:
- I love topping my pancakes with maple syrup or honey.
- If you tolerate dairy, butter is always a great idea (you can also substitute with ghee or coconut oil).
- Nut butters such as almond butter, pumpkin seed butter, cashew butter or macadamia nut butter.
- My Berry Sauce would be so good on these pancakes!
- My Blueberry Chia Seed Jam or Plum Chia Seed Jam would both be great options.
How to store:
Store any leftover pancakes in an airtight container in the fridge for up to 7 days.
These pancakes also freeze really well for up to 3 months.
Frequently asked questions:
Definitely not! These pancakes will not turn out if you try that. Coconut flour requires a lot more moisture than tapioca flour so you would need to increase the amount of eggs and liquid if you tried this.
Nope. Even though both of these grain free flours come from the cassava plant, they are very different. Cassava flour uses the whole plant, while tapioca flour just uses the starchy part so the pancakes would not turn out if you tried to sub these one for one.
I would use cashew flour instead.
Other recipes you will love:
- The Best Paleo Waffles
- Almond flour banana pancakes
- Paleo Blueberry Muffins
- Blueberry Lemonade
- Blueberry Pork Chops
- Paleo Zucchini Muffins with Chocolate
- Vegan Blueberry Cobbler
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Recipe
Paleo Blueberry Pancakes
Equipment
Ingredients
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- pinch sea salt
- 3 large eggs
- 1/4 cup coconut milk
- 2 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon organic vanilla extract
- 1/2 cup blueberries
Instructions
- Preheat your electric griddle or skillet to 325F.
- In a large bowl combine the dry and wet ingredients (except for the blueberries) and stir well until the batter is smooth.
- Stir in the blueberries.
- Drop 2-3 tablespoon of batter at a time onto the griddle or skillet and cook each pancake for 2-3 minutes per side, until golden brown. Repeat until you use all the batter.
- Serve and enjoy!
Notes
- This recipe yields 10-12 pancakes.
- If you don't have an electric griddle you can make these pancakes on the stove in a skillet. I would recommend adding 1-2 tablespoon of coconut oil to the pan to ensure the pancakes don't stick.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
DH
Love these pancakes. So light and fluffy. My fiancé said they were the best pancakes that he's ever had. Since I have been eating paleo, we have had trouble finding recipes that we both enjoy. Thank you for posting!
Erin Carter
Oh you just made my day!!! Thanks so much for letting me know.
Ruth S Guersola
Is this good also for a person with KP? Thank you!
Erin Carter
Yep! All my recipes are 🙂
Kristie
These pancakes are amazing!!
Erin Carter
Oh thank you!
Bianca
Update: these were SUPER yummy with some almond butter, real maple syrup, and unsweetened coconut flakes. I felt like I was eating at a 5 star restaurant! I would just adjust the milk to maybe a cup or more. I eyeballed it until the batter looked more like pancake batter. This is a keeper with these adjustments. I also used cassava flour instead of almond bevause I didn't have it and it worked just fine.
Erin Carter
oh Bianca if you used Cassava flour instead of almond flour that explains why the batter turned out dry. Cassava flour requires way more liquid or eggs than almond flour does. You can't sub them one for one or as you said, the batter would turn out dry. I just want to make sure that other readers who use the almond flour don't get confused by your comment. But I'm glad you still loved them!
Bianca
Is the amount of milk correct? The batter came out extrenely dry. I kept having to add more milk. Is it supposed to be that way? It didn't render much batter this way.
Erin Carter
Hey Bianca
I am not sure what is happening. I just made them again after you commented to double check and my batter is very runny and not dry at all. Did you accidentally double the dry ingredients or something? Or leave out the eggs?
Bianca
Yes! I just noticed I used 1/2 cup coconut flour instead of 2 tbsp! Sorry! But you know what? With my adjustments to my error (more milk), it turned out amazing. I think this is my new favorite pancake! I will try your version tomorrow! Sorry for the confusion.
Erin Carter
yes coconut flour requires way more moisture too! Between that and the cassava flour I can imagine you had to use way more liquid. But glad you got them to work! Yay!
Bianca
Yes. 🙂 Thank you for your quick response! I will be coming back to your website for more recipes. 🙂