These paleo blueberry pancakes are going to be your new favorite breakfast go-to. They are made up of a combination of coconut flour and arrowroot flour, they are light, fluffy and absolutely yummy. They could easily be mistaken for the real deal, but they are healthy for you.
Paleo blueberry pancakes everyone will love
Tim is not really someone who ever enjoys pancakes or waffles for breakfast. After I finished making these, I gave him a nice big bite (and they were plain!)
He told me they tasted like cake, and that the pancakes were super moist. Then, he ate the entire stack, so there's that! 🙂
Sophie was a big fan of these pancakes as well.
They keep well in an airtight container in the refrigerator for up to 2 days or so, and they are nice to have on hand to give her for breakfast for a few days.
They are really wonderful plain, but you can absolutely top them off with whatever you'd like: butter, maple syrup, etc.
Blueberry pancakes ingredients
Here's the deal, y'all. I highly recommend not deviating from the recipe if at all possible.
I've tested the recipe multiple times with substitutions, and in my opinion, it is at its absolute best with the ingredients listed below.
- Eggs
- Non-dairy milk
- Apple cider vinegar
- Avocado oil
- Vanilla extract
- Coconut flour
- Arrowroot flour
- Coconut sugar
- Baking powder
- Baking soda
- Kosher salt
- Chia seeds
How to make paleo blueberry pancakes
Prepare the buttermilk: In a blender pitcher, pour in the milk. Add apple cider vinegar and give it a nice stir or shake. Let that sit for 10 minutes and add the rest of the wet ingredients.
Mix: Blend for 30 seconds until everything is creamy and well incorporated. Pour into a large bowl.
Add dry ingredients: While continuously whisking, add the coconut flour, arrowroot flour, baking powder, baking soda and salt to the bowl. Whisk until the batter looks well combined and smooth. Fold in the chia seeds.
Cook: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop to pour each pancake. The batter should make about (10) 4x4" pancakes.
Flip: Once each pancake begins to bubble, gently add a small handful of blueberries to each pancake. Flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
Toppings: Top off with grass-fed butter, maple syrup, fresh blueberries, etc.
Delicious variations
If you aren't into blueberries or they aren't available at the moment, feel free to try:
- Chopped bananas
- Chocolate chips
- Strawberries
- Plain
You can try using frozen blueberries as well. However, I'd let them completely thaw out first, as you don't want them to release too much moisture into your pancakes while they are cooking.
Recipe questions and answers
Can I use tapioca flour instead of arrowroot flour?
You can, but I prefer texture a bit more with the arrowroot flour.
How long will these last in the refrigerator?
They'll stay fresh in an airtight container for 2 days.
What about using a different kind of fruit?
Absolutely. You can make these with chopped up bananas or strawberries, too!
More paleo pancake and waffle recipe you'll love
Did you know I have a whole arsenal of various pancake and waffle recipes on my site?
Some of my favorites include:
Healthy Buckwheat Banana Bread
Paleo Blueberry Pancakes
Ingredients
- ¾ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon avocado oil
- ½ cup plus 1 tablespoon coconut flour
- ½ cup arrowroot flour
- 3 ½ tablespoons coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 tablespoons chia seeds
- 1 cup fresh blueberries
Instructions
- Prepare the buttermilk: In a blender pitcher, pour in the milk. Add apple cider vinegar and give it a nice stir or shake. Let that sit for 10 minutes and add the rest of the wet ingredients.
- Mix: Blend for 30 seconds until everything is creamy and well incorporated. Pour into a large bowl.
- Add dry ingredients: While continuously whisking, add the coconut flour, arrowroot flour, baking powder, baking soda and salt to the bowl. Whisk until the batter looks well combined and smooth. Fold in the chia seeds.
- Cook: Grease a large pan or pancake pan and place on the stove over medium-low heat. Once pan is hot, use a large ladle or ice cream scoop to pour each pancake. The batter should make about (10) 4x4" pancakes.
- Flip: Once each pancake begins to bubble, gently add a small handful of blueberries to each pancake. Flip to cook on the other side. They should cook in roughly 2-3 minutes each side.
- Toppings: Top off with grass-fed butter, maple syrup, fresh blueberries, etc.
Notes
- This will make about (10) 4x4" pancakes.
Allison says
Made these today for my 17mo old toddler, she ate a huge stack! They looked just like the picture.
I only had whole milk on hand and it worked amazingly well. I loved the texture and flavor and so did my daughter apparently.
Plus you feel good giving your child some actual nutrients vs just boxed pancake mix.
It was easy enough and I have lots of extra made and stored in the fridge for the week. Great recipe!
liz says
just fried these up for brunch this morning w my boo --
quarantine-cakes.
both him and i have been trying different pancake recipes i find on pinterest for months now - i'm eating strictly paleo-esque these days in an effort to eradicate some gut bugs and its so freaking hard to find gems among the mass of quickly posted efforts. esp recipes that will please both of our palates. normally i deviate so much from what i see, but i followed this almost exactly (just omitted a tiny bit of the sugar).
anyway, these are something special -- your testing paid off. new follower of your blog, for sure.
Hi Liz, wow this makes me so happy to hear. These pancakes are seriously my favorite. I actually forgot to add coconut sugar completely when I made them tonight, and they still turned out so lovely. You will have to let me know which recipe you try next! 🙂