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    Home » Course » Breakfast

    The Best Paleo Blueberry Pancakes

    Published: May 8, 2020 · Modified: Mar 16, 2023 by Erin Carter · This post may contain affiliate links · 13 Comments

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    These are the best paleo blueberry pancakes! So light and fluffy they are so 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. They are perfect for weekend breakfasts or brunch and they also freeze really well.

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

    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 so simple.
    • These almond flour blueberry pancakes freeze really well and make great leftover s so they are perfect for meal prep .
    • 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 â€“ almond flour is one of my favourite grain free flours that you could easily swap for cashew flour if you are allergic to almonds. Almond flour is high in fiber, healthy fats and higher in protein than most other flours. You can find almond flour in the gluten free section of most grocery stores, or online. Just be sure to use blanched almond flour and not almond meal.
    • Tapioca flour â€“ tapioca flour or tapioca starch is used to help give these pancakes the most light and fluffy texture. Do not try swapping this for another flour and note that tapioca flour and cassava flour are not the same thing, so don't confuse the two!
    • Coconut flour â€“ coconut flour combined with the other flours in this recipe give these pancakes the best texture. 
    • Eggs â€“ to help make these pancakes so light and fluffy. I don not recommend trying to make these pancakes egg free.
    • Coconut milk â€“ 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 â€“ either of these two natural sweeteners work to sweeten these pancakes and keep them refined sugar free.
    • Apple cider vinegar â€“ this is needed to combine with the baking soda to help these pancakes rise. You can swap this for lemon juice instead. 
    • Blueberries â€“ one of my favourite fruits that helps add natural sweetness and flavour to these pancakes.
    A stack of blueberry pancakes with slices cut out of them and a fork on the plate.

    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!

    Step by step directions for making paleo 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:

    • 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. 

    A stack of blueberry pancakes on a plate with syrup and butter on top.

    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 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, TikTok 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!

    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!
    5 from 14 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose
    Prep Time: 2 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 5
    Calories: 212kcal
    Author: Dr. Erin Carter

    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 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 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

    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 tablespoon of coconut oil to the pan to ensure the pancakes don't stick. 

    Nutrition

    Calories: 212kcal | Carbohydrates: 24g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 155mg | Potassium: 83mg | Fiber: 3g | Sugar: 9g | Vitamin A: 151IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    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!

    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

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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