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!
Servings: 5
Calories: 212kcal
Equipment
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
- 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.
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