These delectable paleo blueberry pancakes are a must on your breakfast table. They come together very easily using many pantry staple ingredients. Topped with butter and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my Crustless Onion Quiche making a fantastically filling breakfast or brunch on the weekends. 

WHY YOU’LL LOVE THESE Fluffy Paleo Blueberry Pancakes

• Delicious Flavor. These fluffy paleo blueberry pancakes are so good no one will even know they are dairy free and gluten-free. The soft and fluffy texture along with the golden-brown edges bursting with fresh blueberry flavors is to die for.
• Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out several ingredients or add them to the recipe. Want to add a handful of nuts? Go ahead. Want to use blueberry syrup instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.
• Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Almond, Tapicoa, and Coconut Flour- These three flour combo make for a delicious texture and taste while keeping these pancakes paleo.

White Wine Vinegar- The secret ingredient to make these pancakes fluffy.

Almond Milk- The dairy free milk keeps these pancakes paleo and a creamy rich texture.

Egg- Binds everything together to create these delicious pancakes.

Maple Syrup- Adds natural sweetness to the pancakes.

Blueberries- Fresh blueberries are ideal but frozen can also be used.

Salt- Helps balance out all the flavors and sugar.

Baking Soda- Help the pancakes puff up and aid in the light, fluffy texture.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. 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.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. 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.
6. Serve immediately with maple syrup and butter. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Use chocolate chips. Have a chocolate lover in the house? A handful of chocolate chips thrown into the batter will add an extra sweet chocolate delight to these pancakes.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Fruity Twist. Don’t have blueberries around? Not a big blueberry fan? You can easily swap for sliced bananas, chopped strawberries, raspberries, or blackberries.
• Add a topping. Butter and maple syrup are staple toppings for pancakes, but there are also a variety of other options. Coconut whipped cream, honey, additional blueberries, or even blueberry syrup make delicious toppings.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into the batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes on medium-low heat so as too not to burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.
• Use fresh blueberries, if possible. Frozen are fine to use in place too.

STORAGing Fluffy Paleo Blueberry Pancakes

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Fluffy Paleo Blueberry Pancakes

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 8 pancakes
• Diet: Gluten Free

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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.

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Ingredients

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

 

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Instructions

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. 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.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. 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.
6. 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

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WHY YOU’LL LOVE This Avocado Blueberry Quinoa Salad

Fresh Avocado. The fresh, ripe avocado adds a delicious texture and creamy flavor to this healthy salad. When choosing avocados for this salad, firm but ripe is what you’re looking for.

Cilantro Lime Dressing. The cilantro lime dressing pulls this salad together. It is the cherry on top and gives it that mouthwatering flavor in every bite.

Add Ins. We add all kinds of toppings, like fresh blueberries, sweet corn, tangy feta, chopped pistachios, and red onion. These delicious add ins remind me of all my other flavor-packed salads that offer that same mouthwatering bite.

INGREDIENTS

Cilantro Leaves- The start of the delicious dressing in this healthy salad.

Fresh Lime Juice- The fresh lime balances all the sweet and tangy flavors.

Quinoa- The main ingredient and protein-packed.

Ripe Avocado– The creamy texture this salad needed to enhance the eating experience.

Blueberries- The fresh blueberries give this salad a fresh summer bite each time.

Sweet Corn- The added crunch and sweetness that pairs well with the tangy dressing.

Pistachios- The crunch this salad needs from all the creamy textures.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro. 
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold. 

Avocado Blueberry Quinoa Salad SUBSTITUTIONS/VARIATIONS

• Dairy Free Option? Remove feta cheese to make it dairy-free.
• Berry Replacement? Blueberries can be replaced with any berry.
• Nut Alternative? Pistachios can be swapped with almonds or cashews. 

STORAGE

The salad is perfect on its own or works well as a side salad paired with a protein of your choice.

Store salad in an air-tight container for up to 2 days.

Avocado Blueberry Quinoa Salad

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• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Packed with fresh blueberries and corn, tangy feta, chopped pistachios, and diced red onion, this avocado blueberry quinoa salad is perfect for a healthy weekday salad!! Easy, delicious, and quick to assemble, it’s finished in a mouthwatering cilantro lime dressing! Plus, it’s vegetarian-friendly and gluten-free too!

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Ingredients

Cilantro Lime Dressing Ingredients:

• 1/3 cup packed cilantro leaves
• 1/2 cup olive oil
• 2 tbsp fresh lime juice
• 1/2 jalapeno, seeded
• 1/2 tsp salt
• freshly ground black pepper

For The Salad:

• 1 cup cooked quinoa
• 1 firm but still ripe avocado, sliced or diced
• 1 cup blueberries
• 1 cup fresh sweet corn
• 1/2 cup red onion, finely diced
• 1/2 cup pistachios, chopped
• 1/2 cup cilantro, diced
• 1/2 cup feta, optional

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Instructions

1. Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
2. In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
3. Pour cilantro lime dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold.

Notes

• Remove feta cheese to make it dairy-free.
• Blueberries can be replaced with any berry.
• Pistachios can be swapped with almonds or cashews.
• The salad is perfect as a meal or as a side salad paired with any protein.
• Store salad in an air-tight container for up to 2 days.

• Prep Time: 15 minutes

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Who doesn’t love a simple muffin recipe that you can easily make on repeat? I got just the one here with my quick banana oatmeal blueberry muffins. As a mom, I buy bananas all the time, however, we still don’t seem to eat them fast enough. They go brown just sitting on the countertop and that is where this recipe is a perfect way to use up those browned ripen bananas. The browner the banana, the naturally sweeter the muffins will be.

These muffins are loaded with healthy ingredients like bananas, blueberries, raw honey, oat flour, and rolled oats. There is no refined sugar or wheat flours in these muffins. They take 25 minutes to make, and they freeze well.  When they come together, oh my goodness, these moist muffins just melt in your mouth. My kids just love them for breakfast and as an afternoon snack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my gluten free pancakes. They will also melt in your mouth!

WHY YOU’LL LOVE QUICK BANANA OATMEAL BLUEBERRY MUFFINS

• One bowl recipe. Just one bowl is needed to make these muffins. Now, how easy is that? First, we will mix the wet ingredients and then add in the dry ingredients to combine well. This makes for easy cleanup!
• Perfect breakfast or snack. These muffins make a great meal prep for breakfasts or snacks for the upcoming week. Make up a batch of these on Sunday and they can be easy grab and go for the week. They offer the perfect balance of nutrition without being full of sugar.
• Healthier Option. Instead of cereal for breakfast or fruit gummies for snacks, these muffins provide a better healthier option to enjoy. They are gluten-free, dairy-free, and naturally not artificially sweetened.

INGREDIENTS YOU WILL NEED

Bananas– I mashed two very ripe bananas. The bananas can be slightly brown with spots or if they are fully brown just know the muffins will be sweeter. I prefer using ones that are brown with spots.

Eggs- These will bind and hold everything together.

Olive Oil- Not only is this is healthy fat, but it also adds moisture to the muffins. You could also use avocado oil too.

Honey- Raw is best due to the nutritional benefits. Bonus if it is local too.

Vanilla Extract- Enhances the flavor of the muffins.

Gluten Free Oat Flour- Instead of using one for one flour, oat flour is used. You can easily purchase this in the grocery store or make your own by taking rolled oats and blending them in the blender until they are the consistency of flour.

Gluten Free Old-Fashioned Oats- Adds texture for the muffins and also blends perfectly in with the oat flour.

Baking Powder- This will help the muffins rise.

Blueberries- Fresh is the best to use for this recipe. If frozen is all you have on hand, you can surely use. Just be aware that your muffins may look a little more purple. You can also coat them in flour to lessen this from happening.

HOW TO MAKE

1. Pre-heat the oven to 350 F. Line a muffin tin with liners or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey, and vanilla extract.
3. Add the oat flour, rolled oats, baking powder and blueberries until combined well.
4. Use a cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying.

VARIATIONS

• Use different berries. Instead of blueberries, you can easily use strawberries, raspberries or blackberries to change up the flavor or use a combination.
• Use maple syrup. The honey can easily be swapped out for maple syrup. It is still a natural sweetener that taste delicious.
• Add in nuts. Throw in a handful of chopped walnuts or pecans to the batter if you’d like a little bit of crunch and extra healthy fats to the muffins.
• Add in chocolate chips. If you are craving a little bit of chocolate, then throw in a handful of chocolate chips to satisfy that sweet tooth. They are several gluten free and dairy free options such as Hu or Enjoylife.
• Spice them up. Add in a dash of cinnamon, nutmeg or even ginger to give the muffins a warmer taste.

EXPERT TIPS

• Check your labels. Make sure you are using certified gluten free oat flour and gluten free old fashioned rolled oats if you are gluten sensitive or celiac.

• The more brown the bananas are, the sweeter the muffins will be. I enjoy and recommend using ripen bananas that are slightly brown with spots.
• For additional sweetness, sprinkle a little coconut sugar atop each muffin before baking.
• Use a cookie scoop. This can make sure the muffins come out equal in size and bake evenly.
• If you don’t have oat flour on hand, simply make your own by taking rolled oats and blending until they reach a flour consistency.
• Use muffin liners. These are lifesavers. Not only do they assist with making clean up easier, but the heat distributes more evenly.
• You can use frozen blueberries, but the muffins will be more purple. Coat them in oat flour to help prevent this from occurring.
• Add blueberries last to the batter. This way they will not get mashed up in the mixture.
• Add a few blueberries atop each muffin before baking for added blueberry flavors.
• Let muffins cool down. Allow the muffins to cool for 10 minutes before serving. This gives them time to set so they don’t fall apart when removed from the liners.

FAQ’S

What is the best type of bananas to use for this recipe?

Bananas that are ripe with brown spots are the best to use. You do not want to use regular bananas for this recipe.

Why coat blueberries in the oat flour?

This prevents all the blueberries from sinking to the bottom of the muffin while they bake. The flour soaks up some of the moisture from the blueberries. If you are using frozen blueberries and coat them with oat flour, this will prevent the muffins from turning too purple.

Are these healthy banana oatmeal blueberry muffins?

Oats, bananas and blueberries are all nutritious foods that have lots of fiber, essential nutrients and antioxidants in them. This recipe is naturally sweetened so not artificial sugars or refined ones are used.

STORAGE

You can store the banana oatmeal blueberry muffins in an airtight container at room temperature for 2-3 days. Since we are using fresh ingredients, anything longer is best stored in the refrigerator for up to a week.

To freeze, wrap each one individually in plastic wrap and place them in a freezer safe bag or container. They will last up to 3 months.

Quick Banana Oatmeal Blueberry Muffins 

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• Author: Michelle Powell
• Total Time: 35
• Yield: 12 muffins
• Diet: Gluten Free

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Description

These quick banana oatmeal blueberry muffins will surely be your newest favorite breakfast or snack for the whole family. Gluten-free, dairy-free, naturally sweetened, and kid-approved.

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Ingredients

• 2 ripe bananas, mashed
• 2 eggs
• 2 tablespoons olive oil
• ¼ cup raw honey
• 1 teaspoon vanilla extract
• 1 cup gluten-free oat flour
• ½ cup gluten-free old-fashioned rolled oats
• 2 teaspoons baking powder 
• ½ cup fresh blueberries

 

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Instructions

1. Preheat the oven to 350F. Line a muffin tin with liners, or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey and vanilla extract.
3. Add the oat flour, rolled oats, baking powder, and blueberries and combine well.
4. Use a large cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying. Muffins store best at room temperature in an airtight container. Enjoy within 2-3 days.

Notes

• You can add a few blueberries atop each muffin before baking for added blueberry flavor.
• These are naturally sweetened from the ripe banana and honey. You can also sprinkle coconut sugar atop each muffin before baking for additional sweetness.
• The more brown the banana is, the sweeter the muffins. 
• You can use frozen blueberries, but the muffins will be more purple. You can coat them in oat flour to help prevent this from occurring.
• To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 25
• Category: Breakfast
• Cuisine: American

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