The Absolute BEST Paleo Blueberry Pancakes made with only a few ingredients. This healthy gluten-free pancake recipe is seriously a game changer and takes only 10 minutes to whip up.

The Absolute BEST Paleo Blueberry Pancakes made with only a few ingredients. This healthy gluten-free pancake recipe is seriously a game changer and takes only 10 minutes to whip up.

HOLY OMG guys!!!! You guys are going to go crazy over these insanely good. And they are also really simple to whip up, which has made them a reoccurring breakfast over here.

I make these for Ezra too since they have no added sugar in them. Only maple syrup on top – there is no other sugar in the recipe. Which if you ask me – is a game changer for pancakes. Plus the less sugar in the cakes, the more maple syrup we can drizzle on top right?! I also love serving these with a little ghee or butter on top too if you do dairy. Or you can use a vegan butter or even some coconut yogurt.

Also I love that these pancakes freeze and reheat really well. If you make some for yourself and have leftovers, add them in the fridge for 5 days. Or add them into the freezer for 2 months. When it comes to reheating them, I usually thaw them out in the fridge if they are from the freezer or just add them right into the skillet to reheat with some butter or ghee or oil on the skillet. Super simple and super easy!!

I hope you guys love these as much as we do. They are seriously a family favorite over here! I can’t wait to hear what you think!!

The Absolute BEST Paleo Blueberry Pancakes made with only a few ingredients. This healthy gluten-free pancake recipe is seriously a game changer and takes only 10 minutes to whip up.

What ingredients you need to make paleo blueberry pancakes:

  • Eggs (I don’t recommend flax eggs)
  • Non-dairy milk of choice
  • Vanilla extract
  • Almond flour or almond meal
  • Tapioca flour or arrowroot flour
  • Cinnamon
  • Sea salt
  • Baking powder
  • Organic blueberries (fresh or frozen work)

How to make the best healthy paleo pancakes:

  1. In a large bowl, whisk together eggs, milk and vanilla extract until combined
  2. Mix in almond flour, tapioca flour, cinnamon, sea salt and baking powder until smooth (don’t over mix!)
  3. Fold in the blueberries then let the batter sit for a few minutes to thicken a bit
  4. Heat a large skillet and grease with butter, ghee or oil
  5. Scoop about 1/4 cup of batter onto the skillet and turn heat to medium/low and cook for about 3 minutes on each side (cooking in high heat will burn!!)
  6. Serve pancakes with maple syrup and desired toppings and enjoy!

A few other healthy and delicious breakfast recipes to make:

Blueberry Crumb Cake Pancake Skillet!

Homemade Vegan Cinnamon Raisin Bagels (gluten-free)

The Easiest Gluten-free Yogurt Pancakes

Vegan Cinnamon Roll Banana Bread Muffins

INSANE Cinnamon Roll Waffles with Cream Cheese Glaze

The Absolute BEST Paleo Blueberry Pancakes made with only a few ingredients. This healthy gluten-free pancake recipe is seriously a game changer and takes only 10 minutes to whip up.

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The Absolute BEST Paleo Blueberry Pancakes

★★★★★

5 from 3 reviews

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The Absolute BEST Paleo Blueberry Pancakes made with only a few ingredients. This healthy gluten-free pancake recipe is seriously a game changer and takes only 10 minutes to whip up.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins

Ingredients

Scale
  • 2 eggs (I don’t recommend flax eggs)
  • 1/4 cup non-dairy milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup almond flour or almond meal
  • 1/2 cup tapioca flour or arrowroot flour
  • 1 teaspoons cinnamon
  • Pinch of sea salt
  • 1 teaspoon baking powder
  • 1/2 cup organic blueberries (fresh or frozen work)

Instructions

  1. In a large bowl, whisk together eggs, milk and vanilla extract until combined
  2. Mix in almond flour, tapioca flour, cinnamon, sea salt and baking powder until smooth (don’t over mix!)
  3. Fold in the blueberries then let the batter sit for a few minutes to thicken a bit
  4. Heat a large skillet and grease with butter, ghee or oil
  5. Scoop about 1/4 cup of batter onto the skillet and turn heat to medium/low and cook for about 3 minutes on each side (cooking in high heat will burn!!)
  6. Serve pancakes with maple syrup and desired toppings and enjoy!

Notes

*Store leftovers in fridge for 5 days or you can freeze these for 2 months

**I haven’t double the batch yet – not sure if it will work!

  • Author: Rachel