Fluffy Paleo Blueberry Pancakes | Healthy & Gluten-Free
These fluffy paleo blueberry pancakes are soft, cozy, and packed with juicy blueberries. They are easy to make with simple ingredients and perfect for a healthy gluten-free breakfast you'll want again and again.
Ingredients
- 3 large eggs
- 2 tablespoons avocado oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk or your choice ok milk
- 1/3 cup coconut flour about 37 g
- 2 tablespoons tapioca flour about 15 g
- 1 teaspoon Aluminum-Free baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon fine salt
- 1/2 cup fresh
Small Batch Blueberry Sauce Ingredients
- 1 cup frozen blueberries
- 11/2 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 teaspoons Coconut sugar or monk fruit sweetener
- 2 teaspoon honey
- 1 1/4 teaspoons arrowroot starch
- 2 tablespoon water
- Pinch of
For blueberry sauce read the note
Instructions
- Mix the wet ingredientsIn a medium mixing bowl, whisk together the eggs, avocado oil, maple syrup, vanilla extract, almond milk, and apple cider vinegar until smooth and well combined.
- Sift in the dry ingredientsSift the coconut flour, tapioca flour, baking powder, baking soda, and salt into the bowl with the wet ingredients. Whisk until smooth and no dry spots remain.
- Let the batter restLet the batter sit for 5 minutes so the coconut flour can absorb the liquid and the batter can thicken. Then gently fold in the blueberries.
- Preheat the panHeat a frying pan or skillet over medium heat and lightly grease it with a little avocado or coconut oil.
- Cook the pancakesScoop about 1/4 cup of batter for each pancake and pour it into the preheated pan. Cover with a lid and cook until bubbles begin to appear on top and the edges start to set.
- Flip and finish cookingRemove the lid, carefully flip the pancakes, and cook for another 1 to 2 minutes, or until golden and cooked through.
- Repeat and serveRepeat with the remaining batter, greasing the pan as needed. Serve warm with blueberry sauce spooned over the top.
Notes
Blueberry Sauce Note
Follow the same method as my full Blueberry Sauce in 15 Minutesrecipe, but since this is a smaller batch, it will cook and thicken faster. Keep an eye on it and cook just until thick and glossy, about 10 minutes. You can also make the full batch and store it in the refrigerator to use for breakfast and other recipes throughout the week.
Nutrition Facts per Serving:
Nutrition per serving: 1 of 4 servings (2 pancakes), Calories: 209 kcal, Protein: 6.2 g, Carbohydrate: 18.8 g, Net Carb: 15.0 g, Sugars: 8.1 g, Fat: 11.8 g, Saturated Fat: 2.2 g, Fiber: 3.8 g Note: This recipe makes 8 pancakes, with 2 pancakes per serving. Nutrition facts are for the pancakes only and do not include blueberry sauce.Nutrition Facts Notes:
✓ Balanced breakfast: These pancakes provide protein, healthy fats, and carbohydrates for a satisfying breakfast.
✓ Good source of fiber: Coconut flour and blueberries add fiber to help support digestion and keep you full longer.
✓ Naturally gluten-free: Made without wheat or grains, these pancakes are a great option for gluten-free eating.
✓ Dairy-free: This recipe is naturally dairy-free when made with almond milk or another dairy-free milk.
✓ Refined sugar-free: Naturally sweetened with maple syrup, with no refined white sugar used.
✓ Rich in antioxidants: Blueberries provide antioxidants that help support overall health.
✓ Nutrient-dense: Eggs provide protein, choline, selenium, and vitamin B12, while blueberries add vitamin C and manganese.
✓ Healthy fats: Avocado oil provides mostly unsaturated fats that fit well into a balanced diet.
✓Pre-workout option:These pancakes can be a good pre-workout meal thanks to their mix of carbohydrates, protein, and healthy fats.
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
