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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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.

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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

The post Fluffy Paleo Blueberry Pancakes appeared first on .

These delicious Pumpkin Pancakes With Pumpkin Pie Spice are a must on your breakfast table this fall. They come together very easily using many pantry staple ingredients. Topped with whipped cream and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my cottage cheese egg cups making a fantastically filling breakfast or brunch on the weekends. 

Speaking of weekends, we are usually very busy during the fall months and these pancakes make great grab-and-go snacks just like these gluten free blueberry lemon poppy seed muffins or these banana oatmeal blueberry muffins. They store so easily making them a great option before heading out or taking them with us. 

WHY YOU’LL LOVE THESE Pumpkin Pancakes With Pumpkin Pie Spice

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.

Delicious Flavor. These Pumpkin Pancakes are perfect for fall mornings. They taste just like a fresh slice of pumpkin pie. The soft and fluffy texture along with the golden-brown edges bursting with pumpkin pie spice 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 or add to the recipe. Want to add a handful of nuts? Go ahead. Want to use whipped topping instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.

INGREDIENTS

All-Purpose Flour- The base of these delicious Pumpkin Pancakes With Pumpkin Pie Spice.

Baking Soda and Baking Powder- Helps the pancakes rise and enhance their soft texture.

Pumpkin Pie Spice- cinnamon, nutmeg, ginger, and cloves bring the flavor to these pancakes.

Melted Butter– Gives a more pleasing texture and flavor.

Sugar- The sweetness of these pumpkin pancakes.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Vanilla Extract – This enhances the taste and aroma of the bread.

Pumpkin Puree- The key to these moist pumpkin pancakes.

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

INSTRUCTIONS

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

SUBSTITUTIONS/VARIATIONS for Pumpkin Pancakes With Pumpkin Pie Spice

• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Add a topping. Butter and maple syrup are staple toppings for pancakes but there are also a variety of other options too. Whipped cream, powdered sugar, honey, cream cheese, or even flavored syrup makes delicious toppings.
• Use milk. This recipe calls for milk, but you can use any milk of choice in place. Just note there will be a slight texture and taste change when using buttermilk as it lends to a richer-tasting pancake.
• Make these dairy-free pancakes. To make this recipe dairy-free, you would use plant-based milk in place of milk along with using vegan butter or coconut oil in place of the butter.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add in 1-4 tablespoons of milk to thin it out.
• Use a well-greased pan or skillet. Cook the pancakes in medium-low heat as too not 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.

STORAGing Pumpkin Pancakes With Pumpkin Pie Spice

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.

Pumpkin Pancakes With Pumpkin Pie Spice

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 10-12 pancakes

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Description

Enjoy a cozy fall morning with these easy Pumpkin Pancakes With Pumpkin Pie Spice! Made with wholesome ingredients, these easy pumpkin pancakes are fluffy, delicious, and perfect for a weekend brunch or any time you’re craving the fall season on your plate! 

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Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp brown sugar
• 2 tbsp organic cane sugar
• 1 1/2 tsp pumpkin spice
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 whole egg
• 2 tbsp butter, melted and cooled
• 3/4 cup milk
• 3 tbsp pumpkin puree
• 1/2 tsp pure vanilla extract

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Instructions

1. Preheat a pan or griddle to medium heat. 
2. In a large mixing bowl, whisk together the dry ingredients (all-purpose flour, baking powder, baking soda, brown sugar, organic cane sugar, pumpkin spice, ground cinnamon, and salt). Set aside.
3. Add the egg, melted butter, milk, pumpkin puree, and vanilla extract to a medium bowl and combine well. Add the wet mixture to the dry ingredients and combine with a wooden spatula. Do not over-mix the batter, there will be a few lumps in the batter. If you prefer a less thick batter, add 1-4 tablespoons of milk at a time until the desired consistency is reached.
4. Grease the pan or griddle with nonstick cooking spray or butter and pour about 1/4 cup of batter onto the pan. Allow the pancakes to cook for about 2 minutes or until you notice bubbles forming in the batter. Flip and cook for 1-2 minutes. Enjoy warm with your favorite toppings and syrup.

Notes

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-4 tablespoons of milk to thin it out.
• 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.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

The post Pumpkin Pancakes With Pumpkin Pie Spice appeared first on .

These melt in your mouth gluten free blueberry pancakes are a must on your breakfast table this summer. 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 cottage cheese egg cups making a fantastically filling breakfast or brunch on the weekends. 

Speaking of weekends, we are usually very busy during the summer months and these pancakes make great grab and go snacks just like these gluten free blueberry lemon poppy seed muffins or these banana oatmeal blueberry muffins. They store so easily making them a great option before heading out or taking them with us. 

This recipe is a perfect way to use up those summer blueberries. Enjoy! 

WHY YOU’LL LOVE THESE GLUTEN FREE BLUEBERRY PANCAKES

• Delicious Flavor. These gluten free blueberry pancakes are so good no one will even know they are gluten free. They taste so much like a gluten pancake. 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 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 that didn’t like pancakes, and these are no exception. I have three taste testers at home, and they absolutely love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Gluten Free Flour- I am using Bob Red Mills 1 for 1 gluten free flour for this recipe and for my best gluten free pancake recipe. Both pancake recipes turned out perfect using this brand of flour. 

Sugar- A little bit to help the outer edges golden and keep the color light. If you don’t want to use white sugar you can always use coconut sugar in place.

Buttermilk- The acidity combined with the other ingredients helps create that creamy rich texture making these pancakes just melt in your mouth.

Egg- Binds everything together to create these delicious pancakes.

Butter- Adds a rich flavor 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 & Baking Powder- Combined both agents help the pancakes puff up and aids in the light, fluffy texture.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Whisk the dry ingredients together. Whisk the egg, buttermilk, and melted butter into the dry ingredients until combined. Refrain from over-mixing the batter.
2. Heat a nonstick pan over medium heat. Spray coconut oil or melt butter in the pan for a crispy edge.
3. Pour about ¼ cup of batter into the hot skillet and spread it flat like. It will be pretty thick.
4. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are fluffy and cooked through.
5. Serve with butter and maple syrup. 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 topping for pancakes but there are also a variety of other options too. Whipped cream, powdered sugar, honey, additional blueberries or even blueberry syrup makes delicious toppings.
• Use milk. This recipe calls for buttermilk, but you can use any milk of choice in place. Just note there will be a slight texture and taste change as the buttermilk lends to a richer tasting pancake.
• Make these dairy free pancakes. To make this recipe dairy free, you would use a plant-based milk in place of buttermilk along with using vegan butter or coconut oil in place of the butter.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you are wanting a thinner pancake batter, add in 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes in medium-low heat as too not 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 totally fine to use in place too.

STORAGE

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

To reheat, take leftover pancakes out of 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.

FAQ’S

What type of gluten free flour is best for pancakes?

For this recipe, I am using Bob Red Mills 1 for 1 flour. I believe these create the absolute perfect gluten free pancakes.

Can I use frozen blueberries instead of fresh ones?

Of course, while fresh are ideal for cooking you can totally use frozen ones. Just make sure they are not thawed before using or they can make the pancakes watery. Use them frozen.

Can I make the pancake batter ahead of time?

The batter is best used soon after making. If you let gluten free batter sit, it will absorb the liquid and overtime change the consistency. You can mix all the dry ingredients and wet ingredients separately then combine before cooking.

Can I make these gluten free blueberry pancakes ahead of time?

Yes, they are great made up ahead of time and either stored in the refrigerator if you’re using soon or placed in freezer for longer.

Gluten Free Blueberry Pancakes

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 4-6 pancakes
• Diet: Gluten Free

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Description

Soft and fluffy, these made from scratch gluten free blueberry pancakes are mouthwatering delicious. They are perfect on a weekend morning topped with maple syrup or great for meal prep during the weekdays.

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Ingredients

• 1 cup gluten-free flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ¼ cup buttermilk
• 1 egg
• 2 tablespoons melted butter
• 1 cup fresh blueberries

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Instructions

1. Whisk the dry ingredients together. Whisk the egg, buttermilk, and melted butter into the dry ingredients until combined. Refrain from over-mixing the batter.
2. Heat a nonstick pan over medium heat. Spray coconut oil or melt butter in the pan for a crispy edge.
3. Pour about ¼ cup of batter into the hot skillet and spread it flat-like. It will be pretty thick.
4. Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are fluffy and cooked through.
5. Serve with butter and maple syrup. Enjoy!

Notes

• I used Bob’s Red Mill 1-1 gluten-free flour.
• Chocolate chips, pecans, banana slices, etc would make a yummy substitute for blueberries.
• These pancakes are best enjoyed freshly made.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Cuisine: American

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The best gluten-free pancakes anyone?

These gluten-free pancakes are a staple in our household and I’m sure will quickly become a go-to for your family too! My oldest child is always requesting these daily. Of course, chocolate chips are a must for him.

Did you know you can still enjoy yummy pancakes without inflammatory ingredients? Therefore, as a foodie myself, we’re always searching and sharing better-for-you ingredient swaps, so you can keep eating what you enjoy most, but without the inflammatory ingredients.

What we swapped to keep the best gluten-free pancakes anti-inflammatory:

• We swapped all-purpose flour for an all-purpose gluten-free baking flour to aid in better digestion.
• We swapped refined table sugar for a better-for-you sugar like honey.
• We swapped whole eggs for a lighter option like beaten egg whites.
• We swapped standard sugary and dairy chocolate chips for non-dairy and minimal sugars like Enjoy Life dark chocolate chips.

Thus, our focus is always on the ingredients because what you put into your body matters. When you nourish your body with better ingredients, you, in turn, can better serve those around you.

These simple ingredient swaps can help reduce inflammation caused by food and also fuel your digestive system with better ingredients.

Feel free to replace the chocolate chips with these options instead:

You could use banana slices, walnuts, pecans, blueberries, etc just to name a few.

Our kids are chocolate fans, so chocolate chips are always our go-to, but feel free to swap your favorite add-in or enjoy the gluten-free pancakes plain.

Are you ready to cook the best gluten-free pancakes?

Let’s dive in, friend!

the best gluten-free pancakes

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4-5

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Description

Super thick and fluffy gluten-free pancakes! Melt in your mouth, golden brown, and will have you coming back for more.

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Ingredients

• 1 1/3 cups gluten-free all-purpose baking flour (1:1 ratio)
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 2 tbsp oil
• 3/4 cup water +2 tbsp (warm)
• 2 egg whites stiffly beaten (set aside)
• dark chocolate chips, optional (I used the Enjoy Life brand)
• maple syrup, optional

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Instructions

1. In a large bowl, combine all the ingredients (except the beaten egg whites).
2. Then gently fold in the egg whites. Add in chocolate chips, if using, and fold in.
3. Heat a griddle or pan to medium heat and spray with olive oil or melt butter for a yummy golden brown crust. Ladle pancake batter onto the pan, flip pancakes over when they begin to puff, and become lightly browned on the edges, about 3-4 minutes per side.
4. Serve with maple syrup or your favorite fruit. Enjoy!

Notes

Add in’s: You can replace the chocolate chips with options like blueberries, strawberries, or sliced bananas. Or, leave add in’s out.

• Prep Time: 10 mins
• Cook Time: 10 mins

One More Thing!

This recipe is part of our collection of breakfast recipes. Check it out!

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