Description
Looking for the perfect healthy answer to your pancake cravings? These Fluffy Paleo Blueberry Pancakes are it! These delicious grain-free pancakes will rival any regular pancakes. They are made moist, fluffy, and with amazing texture. Enjoy them with maple syrup, or your favorite pancake toppings.
Ingredients
Scale
Dry Ingredients
- 1/2 cup almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup blueberries, fresh or frozen (thawed)
Wet Ingredients
- 4 large eggs
- 1/4 cup almond milk
- 1 tbsp maple syrup
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- butter or spray oil to coat the skillet
Instructions
- Combine all the dry ingredients (minus the blueberries) in a medium bowl.
- In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
- Fold in the blueberries and set the batter aside.
- Heat a skillet on low/medium-high heat and coat with butter or spray oil.
- Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
- Serve immediately with maple syrup and butter. Enjoy!
Notes
- Using super fine almond flour from blanched almonds is ideal for any paleo baking.
- The vinegar is essential to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
- Easily freeze the leftover pancakes or double the recipe for an easy breakfast. Then, toast or warm them up in the microwave when desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes