These are the best paleo blueberry pancakes! So light and fluffy they are really 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.
Blueberry recipes like paleo blueberry cheesecake are some of my all time favourite, which is why I can't wait for you to try the paleo blueberry pancakes recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- The taste and texture! These pancakes not only taste amazing but they are so light and fluffy!
- 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 almond flour blueberry pancakes freeze really well and make great leftovers so they are perfect for meal prep.
- Besides being paleo, these pancakes are also gluten-free, dairy-free, grain-free and refined sugar free.
If you love blueberry pancakes you will also love my paleo blueberry muffins!
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Almond flour – be sure to use blanched almond flour and not almond meal which is more gritty.
- Tapioca flour – is used to help give these paleo blueberry pancakes the most light and fluffy texture. Do not try swapping this for another flour.
- Coconut flour – when combined with the other flours this helps give these paleo 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 paleo blueberry pancakes and keep them refined sugar free.
- Baking soda - to help these pancakes rise 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 – I recommend using fresh blueberries and not frozen blueberries for making these pancakes.
Recipe variations and add ins:
- These pancakes freeze really well so feel free to make a double or triple batch and freeze some for later.
- Instead of almond flour you can use cashew flour.
How to make paleo blueberry pancakes:
Step 1
First, preheat your electric griddle to 325 degrees Fahrenheit and add all the pancake ingredients, except for the blueberries, to a large bowl.
Step 2
Stir the ingredients well until you have a smooth batter.
Step 3
Gently stir in the blueberries.
Step 4
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 5
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.
- Tapioca flour and cassava flour are not the same thing, so don't confuse the two!
Topping ideas:
You can top these paleo blueberry pancakes however you like. I love topping them with a little coconut oil and maple syrup. If you tolerate dairy, butter is always great on pancakes. Nut butters such as almond butter, pumpkin seed butter, cashew coconut butter or macadamia nut butter work well or change it up and use berry sauce, blueberry chia seed jam or plum chia seed jam.
Paleo blueberry pancakes FAQs:
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.
Store any leftover paleo blueberry pancakes in an airtight container in the fridge for up to 7 days.
Yes, these paleo blueberry pancakes freeze really well for up to 3 months.
Other paleo recipes you will love:
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 vanilla extract
- 1/2 cup fresh 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. 🙂