The BEST Paleo Pancake Recipe with Blueberries
This is the BEST Paleo Pancake Recipe with Blueberries! These pancakes have the just right texture and taste all while being grain-free, gluten-free and dairy-free.
WOW. Honestly that’s all we can say about these Paleo Blueberry Pancakes. They are seriously the BEST. Not only is the texture just thick and just right, but the taste is too. These pancakes are just bursting with blueberries!
You would honestly never know that these pancakes are Paleo, and we are absolutely in love with them. hey are made with almond flour, tapioca flour, and coconut flour. If you love lighter satisfying breakfasts, try our dairy-free crepes or gluten-free quiche lorraine.
Why you will want this recipe
- It is allergy friendly. It is dairy-free, gluten-free, soy-free, and peanut free.
- It uses the most common “Paleo flours”, coconut flour, almond flour, and tapioca flour.
- These pancakes have a great fluffy texture.
- They are naturally Paleo and Gluten-free.
- They come together quickly.
Recipe ingredients
- Cream of tartar– this is used to make a “Paleo baking powder”, which is what makes these pancakes so fluffy.
- Arrowroot powder– this is also part of what is used to make the Paleo baking powder.
- Baking soda– this helps the pancakes rise and also is used to create the Paleo baking powder.
- Almond flour– using blanched almond flour is best because it is more refined in texture.
- Tapioca flour– this helps give good texture to baked goods and pancakes.
- Coconut flour– this flour is very absorbent so don’t use more than what the recipe requires.
- Coconut sugar– coconut sugar has a lower glycemic index than other sugars.
- Egg– this helps bind the pancake batter together.
- Almond milk– make sure there is no added sugar or flavors.
- Vanilla– this gives a nice flavor to the pancakes.
- Olive oil– any kind will work here.
- Lemon juice– fresh squeezed is always best.
- Blueberries– this recipe calls for fresh blueberries.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of coconut sugar, you can use maple sugar.
- Instead of almond milk, you can use your choice of non-dairy milk.
- Instead of olive oil, you can use avocado oil.
- Instead of blueberries, you can use a different berry.
Step by step instructions
Step 1
Step 1: Make the Paleo baking powder. Mix the arrowroot powder, baking powder and cream of tartar together.
Step 2
Step 2: Mix the the almond flour, tapioca flour, coconut flour, salt, paleo baking powder mixture and coconut sugar together in a large bowl.
Step 3
Step 3: In another bowl, mix the the egg, almond milk, and vanilla together.
Step 4
Step 4: And the bowl of wet ingredients to the flour mixture. Then add the olive oil, water and lemon juice to the batter. Mix.
Step 5
Step 5: Add the blueberries to the batter.
Step 6
Step 6: Fold in the blueberries.
Step 7
Step 7: Cook pancakes in a pan or griddle.
Recipe FAQs
How do you store these pancakes?In an airtight container in the fridge for up to 3 days.
What other mix-ins can you add?Strawberries, raspberries, chocolate chips, nuts, sliced bananas.
What are good toppings for these pancakes?Maple syrup, date syrup, fruit, whipped cream, whipped coconut cream.
Prep 10 minutesCook 10 minutesTotal 20 minutesMakes 7 pancakes
Ingredients
- 1.5 tsp cream of tartar
- ¾ tsp baking soda
- ¾ tsp arrowroot powder
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- ½ tsp salt
- 1.5 tsp coconut sugar
- 1 egg
- 1 cup almond milk
- 1 tsp vanilla
- 1/2 Tbs olive oil
- 1 Tbs water
- 1 tsp lemon juice
- 1/2 cup fresh blueberries, ( and extra to put into batter while cooking)
Method
- In a small bowl, mix the cream of tartar, baking soda and arrowroot powder. This creates a paleo baking powder that is needed to make the texture of these pancakes.
- In a large bowl, mix together the almond flour, tapioca flour, coconut flour, salt, paleo baking powder mixture ( made in prior step) and coconut sugar.
- In another small bowl, beat together the egg, almond milk, and vanilla. Stir the egg/milk mixture into the flour mixture. Mix in the olive oil, water, lemon juice. Fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat, then lower the heat to medium. Pour 1/4 cup of the batter onto the griddle/pan for each pancake. Brown on both sides, this was about 2 minutes per side for us.
- Yields 7 pancakes.
Notes
- Instead of coconut sugar, you can use maple sugar.
- Instead of almond milk, you can use your choice of non-dairy milk.
- Instead of olive oil, you can use avocado oil.
- Instead of blueberries, you can use a different berry.
