Imagine starting your morning with a stack of fluffy, mouthwatering pancakes that are not only incredibly delicious but also completely guilt-free! These Paleo Gluten-Free Blueberry Pancakes are a game-changer for health-conscious foodies and breakfast lovers alike. Packed with nutrient-dense almond flour, bursting with fresh blueberries, and free from grains and gluten, this recipe proves that healthy eating doesn't mean sacrificing flavor or satisfaction.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Paleo
Serves: 3 servings
Ingredients
- 1 cup almond flour
- 2 eggs
- 1/2 cup blueberries
- 1/4 cup coconut milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Begin by gathering all your ingredients: 1 cup of almond flour, 2 eggs, 1/2 cup of blueberries, 1/4 cup of coconut milk, 1 tsp of baking powder, 1 tsp of vanilla extract, and a pinch of salt.
- In a medium mixing bowl, combine the almond flour, baking powder, and a pinch of salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, crack the two eggs and whisk them until they are frothy. Then add the coconut milk and vanilla extract to the eggs, mixing until fully incorporated.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. You can add a small amount of coconut oil or cooking spray to prevent sticking, if desired.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes, or until you see bubbles forming on the surface and the edges look set.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm while you repeat the process with the remaining batter.
- Serve the pancakes warm, topped with additional blueberries, a drizzle of honey, or your favorite paleo-friendly syrup.
Tips
- Use room temperature eggs and coconut milk for a smoother batter consistency.
- Don't overmix the batter - lumpy is good! Overmixing can lead to tough, dense pancakes.
- Make sure your skillet is at the right temperature - medium heat is key to achieving golden-brown pancakes without burning.
- Let the pancakes cook undisturbed until bubbles form on the surface before flipping.
- If the batter seems too thick, add a little more coconut milk to thin it out.
- For extra flavor, try adding a sprinkle of cinnamon or a touch of almond extract to the batter.
- These pancakes freeze beautifully - stack with parchment paper between them for easy reheating.
- Use fresh, plump blueberries for the best burst of flavor and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 10g
Fat: 23g
Saturated Fat: 3g
Cholesterol: 93mg
