Can pancakes be a love language? If so, these Paleo Blueberry Pancakes are mine for the summer! Grain-free, nut-free, and dairy-free makes these pancakes great for breakfast or brunch anytime!
The blueberries and lemon in this recipe are what I consider summer staples, and when you combine them together you get something magical!
Ingredients:
These paleo blueberry pancakes are the perfect spring/summer breakfast and are filled with only the good stuff! Here’s what you’ll need to make it!
- eggs – Coconut flour requires a great deal of eggs to make it nice an fluffy because it is so dense.
- coconut milk – Canned coconut milk makes these pancakes rich!
- cassava flour
- coconut flour – this helps keep the pancakes lower carb and adds a good source of fiber. It is alsso very absorbant and dense on its own.
- coconut oil – a little butter or oil goes a long way in providing a delicious flavor to these pancakes. If you aren’t dairy free, try out butter! It tefinitely give a wonderful flavor.
- maple syrup – This acts as your sweetener and provides a warm flavor to your pancakes.
- vanilla extract – you always need a little vanilla extract to sweeten any sweet dish!
- baking powder
- baking soda
- salt
- blueberries (fresh or frozen work)
How to Make Paleo Blueberry Pancakes
- In a mixing bowl, combine your coconut flower, cassava flour, baking powder, and sea salt. In a seperate bowl whisk the eggs, coconut milk, lemon juice, coconut oil, and vanilla until combinedd.
- Slowly stir dry ingredients into the wet until no flour spots show
- Batter will be thick. Gently spread pancakes into a circular shape beginning in the center. Drop a few blueberries on each pancake.
- This made about 8 pancakes. Cook until golden brown, on medium low heat.
- Serve warm with fruit and pure maple syrup if desired. Enjoy!
Other Healthy Breakast Recipes on the Blog:
- Peanut Butter Banana Baked Oats
- Superfood Oatmeal Breakfast Muffins
- Healthy Belgian Waffles
- Vanilla Protein Pancakes
Paleo Blueberry Pancakes
Ingredients
- 2/3 cup coconut milk
- 3 eggs
- 2/3 cups coconut flour
- 2/3 cups cassava flour
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- In a mixing bowl, combine your coconut flower, cassava flour, baking powder, and sea salt. In a seaprate bowl whisk the eggs, cocconut milk, lemon juice, cocconut oil, and vanilla until combined.
- Slowly stir dry ingredeints into the wet until no flour spots show
- Batter will be thick. Gently spea pancakes into a circiular shape begining in the center. Drop a few blueberries on each pancake.
- This made about 8 pancakes. Cook until golden brown, on medium low heat.
- Serve warm with fruit and pure maple syrup if desired. Enjoy!
