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

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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

Pin Recipe

Print Recipe

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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