Fluffy Blueberry Paleo Pancakes

Gluten-free pancakes. Normally the name that scares people.  We know we have gone into restaurants and stores to buy gluten-free pancakes as well as the mix to make them at home and been severely disappointed. Most of them miss the mark, which is why we set out to nail it and make it easy to have delicious pancakes at home every day you want them. Heck, you can even have them for any meal you want.

Breakfast, yep. Lunch, of course. Dinner, why not? Does anyone else love breakfast for dinner as much as we do?

When you are done with these, we’ve posted a few more of our favorite pancake recipes below so you have plenty of options. This recipe is from The Paleo Kitchen (page 95) and is alongside over 100 other recipes.

Paleo Pancake Recipes

• Paleo Pancakes with Almond Butter & Blackberry Sauce
• Coconut Pancakes with Raspberry Reduction
• Pumpkin Pancakes
• Perfect Paleo Pancakes

What is your favorite flavor of pancakes? Leave us a comment below and we will see if we can create a new recipe with that flavor!

We hope you love these gluten-free pancakes and get creative in the kitchen. We even heard someone used these as the buns for an ice cream sandwich. We may need to try that.

Civilized Caveman

Fluffy Blueberry/Chocolate Chip Pancakes

4.79 from 46 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 5 pancakes

Ingredients Method Notes

Ingredients

  

• 3 large eggs
• 1/2 cup 120 ml + 3 tablespoons almond or full-fat coconut milk
• 1 tablespoon organic honey
• 1/2 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• ½ cup 60 grams coconut flour
• ½ cup 65 grams tapioca flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of fine-grain sea salt
• Coconut oil for greasing the skillet
• 1/2 cup 75 grams fresh blueberries or chocolate chips
• Coconut Butter for serving
• Maple syrup for garnish (optional)

Method

 

1. In a large bowl, whisk the eggs.
2. To the eggs add the almond milk, honey, lemon juice, and vanilla and whisk until well blended.
3. In a separate bowl, mix together the coconut flour and tapioca flour, then add to the wet ingredients 1/4 cup (60 grams) at a time, while continuously whisking.
4. Then mix in the baking powder, baking soda, and salt.
5. Grease a large skillet and place over medium heat.
6. Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes in the skillet.
7. Once holes begin to appear in the surface of a pancake, drop a small handful of chocolate chips onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.
8. Top with coconut butter and enjoy!

Notes

There are some variables that your batter may be too thick, if so just add small amounts of water and mix until pourable. These will cook a little slower than normal pancakes. Be patient!

Interested in eating more healthy?

Listen to our friends over at Wellness Force Radio to learn about how to control food cravings with Robb Wolf: