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.
Why these paleo blueberry pancakes are so good:
- They are so light and fluffy! You would never know they are paleo!
- They are really easy to make and the clean up is simple!
- These pancakes are gluten and grain free and made with almond flour and coconut flour
- Not only are these pancakes paleo but they are also gluten free and dairy-free!
- They freeze really well and make great leftovers
The equipment you need to make these blueberry pancakes:
- A large mixing bowl
- An electric skillet or griddle (Just be sure to 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:
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.
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!
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!
Yields 10-12 pancakes
Tip: using room temperature eggs will make the pancakes fluffier
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.
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