These are the best paleo blueberry pancakes! So light and fluffy they are easy to make with almond flour, coconut flour and tapioca flour and are also gluten free and dairy free. Perfect for weekend breakfasts or brunch they also freeze really well.
Paleo Blueberry Pancakes Recipe
Why these are the best paleo blueberry pancakes:
- They are so light and fluffy! You would never know that they are made without gluten, grains or dairy!
- They are really easy to make and the clean up is simple. They also freeze really well and make great leftovers
- These pancakes are gluten and grain free and made with almond flour, coconut flour and tapioca flour to give them the perfect light and fluffy texture
- The addition of blueberries takes these paleo pancakes to the next level and makes them the perfect healthy and delicious breakfast or brunch recipe.
The equipment you need to make these blueberry pancakes:
- A large mixing bowl
- An electric skillet or griddle (Try and choose one that doesn’t use non-stick coatings as Teflon as these materials are very bad for your health – you can read more about that here – this is the ceramic electric griddle that I use)
How to make these paleo blueberry pancakes:
You will love how easy these pancakes are to make!
- Preheat your electric griddle to 325F
- In a 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 tbsp of batter at a time onto the pre-heated skillet and cook each pancake for 2-3 minutes per side, until golden brown
- Repeat until you use all the batter
Tips for making these pancakes:
- Using room temperature eggs will help the pancakes turn out fluffier
- If you don’t have an electric griddle, use a skillet on low heat on the stove instead. Just add 1-2tbsp of oil (such as coconut oil) to the pan first so the pancakes don’t stick
- I recommend using pasture raised eggs for the added health benefits (and better treatment of the chickens)
- 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 for these paleo blueberry pancakes:
- Like other pancakes maple syrup or honey are great options
- If you tolerate dairy, butter is always a great idea (can can also substitute with ghee or coconut oil)
- Nut butter such as almond butter or cashew 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
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 paleo recipes you will love:
- The Best Paleo Waffles
- Paleo Blueberry Muffins
- Blueberry Lemonade
- Blueberry Pork Chops
- Paleo Zucchini Muffins with Chocolate
- Vegan Blueberry Cobbler
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Paleo Blueberry Pancakes (gluten free, dairy-free, grain-free)
These are the best paleo blueberry pancakes! So light and fluffy they are really easy to make and perfect for breakfast or brunch. They are also gluten free and dairy-free!
Ingredients
- 1/2 cup almond flour
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- pinch sea salt
- 3 large eggs
- 1/4 cup coconut milk
- 2 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp 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 tbsp 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!
Recipe Notes
Yields 10-12 pancakesÂ
Tip: using room temperature eggs will make the pancakes fluffierÂ
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 tbsp of coconut oil to the pan to ensure the pancakes don’t stick.Â
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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.
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?
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.
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!
Yes. 🙂 Thank you for your quick response! I will be coming back to your website for more recipes. 🙂
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.
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!
These pancakes are amazing!!
Oh thank you!
Is this good also for a person with KP? Thank you!
Yep! All my recipes are 🙂