Paleo Blueberry Pancakes

These are the best paleo blueberry pancakes! So light and fluffy they are easy to make in just 10 minutes! Made 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 you will love this recipe:

• These healthy pancakes are ready in just 10 minutes!
• 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 healthy blueberry pancakes to the next level and makes them the perfect healthy and delicious breakfast or brunch recipe.
• If you love blueberry pancakes you will also love blueberry muffins!

Key ingredients and substitutions:

• Almond flour – one of my favourite grain free flours that you could easily swap for cashew flour. Almond flour is high in fiber, healthy fats and higher in protein than most other flours.
• Tapioca flour – to help give these flours the most light and fluffy texture. Do not try swapping this for another flour.
• Coconut flour – this combined with the other flours in this recipe give these pancakes the best texture. 
• 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. 
• Blueberries – one of my favourite fruits that helps add natural sweetness and flavour to these pancakes.

How to make this recipe:

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!

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:

• 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:

Other 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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