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.
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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 leftovers 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 – 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 – 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 – coconut flour combined with the other flours in this recipe give these pancakes the best texture.
- Eggs – to help make these pancakes so light and fluffy. I don not recommend trying to make these pancakes egg free.
- 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 and keep them refined sugar free.
- 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:
First, preheat your electric griddle to 325 degrees Fahrenheit.
Next, in a bowl combine the dry and wet ingredients (except for the blueberries) and stir until the batter is smooth.
Now gently stir in the blueberries.
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.
Repeat until you use all the batter. Then serve and enjoy!
- 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.
- I love topping my pancakes with maple syrup or honey.
- If you tolerate dairy, butter is always a great idea (you can also substitute with ghee or coconut oil).
- Nut butters such as almond butter, pumpkin seed butter, cashew butter or macadamia nut 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:
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 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
- 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!
- This recipe yields 10-12 pancakes.
- 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 tablespoon of coconut oil to the pan to ensure the pancakes don't stick.