• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Pure and Simple Nourishment

  • About
    • Meet Dr. Erin Carter
    • My Food Philosophy
    • Press and Publications
    • Contact
  • Free Resources
  • Recipes
    • Breakfast
    • Main Course
    • Dessert
    • Sauces and Dips
    • Side Dish
    • Drinks
    • Vegetables
    • Snack
    • Meat and Fish
    • Recipe Wrap-Ups
    • SCD
    • GAPS
    • Whole30
    • AIP
    • Vegan
    • Paleo
    • Dairy-Free
    • Gluten-Free
    • Low FODMAP
    • Refined-Sugar-Free
  • Health
    • Health Information
    • Book Club
  • Nutrition
  • Beauty
    • Beautycounter
    • Skin Care
  • Fitness
    • Fitness Information
    • Weekly Workouts
  • Favorites
    • Books
    • Tools
    • Food
    • Skincare
  • My Books
    • Healthy Living 101
    • Pure and Simple Paleo Desserts
    • The Complete Paleo Food Guide
    • How To Save Money On The Paleo Diet
  • Work With Me
    • Services
    • Meal Plans
    • Skin Care Quiz
    • Contact
Home / Course / Breakfast / Paleo Blueberry Pancakes

Paleo Blueberry Pancakes

May 8, 2020 13 Comments

195 shares
  • Share
  • Yummly
  • Tweet
Jump to Recipe Print Recipe

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.

A stack of paleo blueberry pancakes with syrup being poured on them

Why you will love this recipe:

  • These paleo pancakes are so light and fluffy! You would never know that they are made without gluten, grains or dairy!
  • They are really easy to make in just one bowl and the clean up is simple.
  • These almond flour blueberry pancakes 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.
  • These healthy pancakes are ready in just 10 minutes!

Ingredients and substitutions:

  • Almond flour – one of my favourite grain free flours that you could easily swap for cashew flour. 
  • Tapioca flour – to help give these flours the most light and fluffy texture. 
  • Coconut flour – this combined with the other flours in this recipe give these pancakes the best texture. 
  • Baking soda – to help these pancakes rise. I recommend using aluminum free baking soda. 
  • Sea salt – to enhance the flavours of these pancakes. 
  • Eggs – to help make these pancakes so light and fluffy. 
  • Coconut milk – to add some moisture to the pancake batter and some healthy fats. 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.
  • 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. 
  • Vanilla extract – to help enhance the flavours of these delicious pancakes. 
  • Blueberries – one of my favourite fruits that helps add natural sweetness and flavour to these pancakes.
A stack of paleo blueberry pancakes with slices cut out

How to make this recipe:

You will love how easy these pancakes are to make!

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 tbsp 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!

Directions for making blueberry pancakes

Chef’s tips:

  • 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.
  • 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 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.

How to store: 

Store any leftover pancakes in an air tight container in the fridge for up to 7 days. 

Frequently asked questions:

Can I use coconut flour instead of tapioca flour?

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.

Can I use cassava flour instead of tapioca flour?

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.

Can I substitute the almond flour with another flour?

I would use cashew flour instead.

Are these keto blueberry pancakes?

Even though these pancakes are made with almond flour, making them higher in protein compared to most pancake recipes, they are now low carb or keto. They are made with blueberries and maple syrup which gives them a higher carb count than would be allowed on a keto diet. 

Are these vegan paleo pancakes?

These paleo pancakes are made with eggs so they are not vegan. To turn them into vegan paleo pancakes, swap the eggs for chia eggs or flax seed eggs. Just note that the pancakes won’t be as fluffy if you do this. 

A stack of blueberry pancakes with syrup and butter on top

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

SINCE YOU MADE IT THIS FAR WE ARE BASICALLY BEST FRIENDS SO BE SURE TO FOLLOW ME ON INSTAGRAM, PINTEREST AND FACEBOOK WHERE I SHARE EVEN MORE RECIPES AND HEALTHY LIVING TIPS! AND DON’T FORGET TO LEAVE THIS RECIPE A STAR REVIEW BEFORE YOU GO!

5 from 12 votes
Print

Paleo Blueberry Pancakes

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!

Course Breakfast
Cuisine American
Keyword brunch, family-friendly, healthy breakfast
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 5
Calories 212 kcal

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

  1. Preheat your electric griddle or skillet to 325F.

  2. In a large bowl combine the dry and wet ingredients (except for the blueberries) and stir well until the batter is smooth.

  3. Stir in the blueberries.

  4. 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.

  5. Serve and enjoy!

Recipe Notes

  1. This recipe yields 10-12 pancakes.
  2. Using room temperature eggs will make the pancakes fluffier.
  3. 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. 
Nutrition Facts
Paleo Blueberry Pancakes
Amount Per Serving
Calories 212 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 98mg33%
Sodium 155mg7%
Potassium 83mg2%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
Vitamin A 151IU3%
Vitamin C 2mg2%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this recipe for later:

RECOMMENDED RECIPES

Vegan Sun-Dried Tomato Pasta

Turtle Cookie Bars

Whole30 and Paleo Sloppy Joes

DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

Previous Post: « Keto Mayonnaise
Next Post: Whole30 Potato Salad »

Reader Interactions

Comments

  1. Bianca

    May 11, 2020 at 1:03 pm

    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.

    Reply
    • Erin Carter

      May 11, 2020 at 1:24 pm

      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?

      Reply
      • Bianca

        May 11, 2020 at 2:05 pm

        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.

        Reply
        • Erin Carter

          May 11, 2020 at 2:07 pm

          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!

          Reply
          • Bianca

            May 11, 2020 at 2:12 pm

            Yes. 🙂 Thank you for your quick response! I will be coming back to your website for more recipes. 🙂

  2. Bianca

    May 11, 2020 at 2:02 pm

    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.

    Reply
    • Erin Carter

      May 11, 2020 at 2:05 pm

      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!

      Reply
  3. Kristie

    May 14, 2020 at 3:10 am

    These pancakes are amazing!!5 stars

    Reply
    • Erin Carter

      May 14, 2020 at 4:01 am

      Oh thank you!

      Reply
  4. Ruth S Guersola

    June 16, 2020 at 7:32 am

    Is this good also for a person with KP? Thank you!

    Reply
    • Erin Carter

      June 16, 2020 at 12:44 pm

      Yep! All my recipes are 🙂

      Reply
  5. DH

    July 31, 2021 at 2:53 pm

    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!5 stars

    Reply
    • Erin Carter

      July 31, 2021 at 3:08 pm

      Oh you just made my day!!! Thanks so much for letting me know.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Reader Faves

How To Heal Keratosis Pilaris With Diet

Slices of gluten free chocolate chip banana bread stacked on top of one another

Gluten Free Chocolate Chip Banana Bread

Whole30 Cauliflower Alfredo Sauce (Paleo, AIP, Vegan, GAPS, SCD, low carb)

Why You Should Soak And Dehydrate Nuts And Seeds (And How To Do It)

Whole30 Cilantro Lime Dressing

How I Healed My Keratosis Pilaris (KP) Naturally

Join the List

Leave your email to be sent subscriber exclusive deals, recipes and other goodies

We won't send you spam.
Unsubscribe at any time.

My Ebooks

My Ebooks

My Favorite Safe Beauty Products

My Favorite Safe Beauty Products

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2022 Pure & Simple Nourishment

195 shares
195 shares