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–+ servings
paleo blueberry pancakes

Grain-free Blueberry Pancakes

5 from 3 votes
Serves: 8 pancakes
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 2 tbsp coconut flour
  • 2 eggs
  • 1 tbsp liquid sweetener, I used pure maple syrup
  • 1/2 cup milk of choice, I used almond
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup blueberries
  • Butter or cooking spray, to grease the pan

Serve with

  • Pure maple syrup
  • Fresh berries
  • Yogurt

Directions

  1. In a large bowl, whisk together the eggs, milk, vanilla and sweetener.
  2. Add in your flours, baking powder, baking soda and salt. Whisk together until a batter forms. Fold in your blueberries and stir together.
  3. Heat a large skillet on medium heat. Once hot, reduce the flame to a medium/low and grease the pan with butter or cooking spray.
  4. Pour 1/3 cup of the batter onto the pan. I like to cook 3 pancakes at a time, but this will depend on the size of your pan. Cook one side for about 40 seconds to 1 minute, flip and cook for additional 30 seconds. Repeat with remaining batter, greasing the pan between batches.
  5. Serve with fresh fruit and pure maple syrup. Leftovers will stay fresh in the fridge for up to 3 days.