Grain-free Blueberry Pancakes

The fluffiest stack of blueberry pancakes is here to make your weekend breakfast dreams comes true! They’re bursting with blueberries in every bite, and made from a grain-free flour blend of almond, tapioca and coconut flour.

These pancakes are a delicious way to start your morning paired with fresh fruit and some yogurt, and are even kosher for passover!

I’ve definitely been on a pancake kick this past month, and have loved creating healthier pancake recipes to share with you all. If you’re a pancake lover like me, but sure to check out some of my other recipes on the blog, like these cinnamon swirl pancakes or chocolate chip banana pancakes.

As much as I love the other recipes, I wanted to create a new recipe that was grain-free and easily adaptable for Passover- which is just two weeks away!

These blueberry pancakes are SO delicious. They’re fluffy, and kind of taste like cake! They’re easy to whip up, and can really be filled with anything you like.

What you’ll need to make grain-free blueberry pancakes

• Flour blend: to get the perfect texture, I used a blend of almond flour, tapioca flour, and coconut flour.
• Eggs
• Sweetener of choice, I love using pure maple syrup
• Non-dairy milk, or sub any milk you like!
• Vanilla extract
• Baking soda & powder
• Fresh blueberries

If you wanted to change these up, you can swap the blueberries for chocolate chips and made delicious chocolate chip pancakes.

What to serve with your grain-free blueberry pancakes

For a completely balanced breakfast, I love to serve these pancakes with a side of plain yogurt and fresh fruit. It adds a delicious creaminess, while also adding in some protein to help keep you full throughout the morning.

These pancakes will last in the fridge for up to 3 days, so you can easily double the batch if you’re feeding a large family and want a quick breakfast on hand!

I pop them in the microwave for a minute or so to warm, and top them with some maple syrup. You know, for good measure 🙂

Whether you’re gluten-free, looking for delicious passover recipes, or just want to enjoy a fluffy stack of pancakes, you guys are going to LOVE this recipe! Be sure to leave a rating and review in the comments below if you try it out.

Other breakfast recipes you may like:

Blueberry Pie Oatmeal

Easy Shakshuka with Feta

Chocolate Chunk Banana Oatmeal Bars

Grain-free Blueberry Pancakes

5 from 3 votes

Course: Breakfast

Servings

8

pancakes

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Ingredients

• 1 cup almond flour

• 1/4 cup tapioca flour

• 2 tbsp coconut flour

• 2 eggs

• 1 tbsp liquid sweetener, I used pure maple syrup

• 1/2 cup milk of choice, I used almond

• 1 tsp vanilla extract

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup blueberries

• Butter or cooking spray, to grease the pan

• Serve with

• Pure maple syrup

• Fresh berries

• Yogurt

Directions

• In a large bowl, whisk together the eggs, milk, vanilla and sweetener.
• Add in your flours, baking powder, baking soda and salt. Whisk together until a batter forms. Fold in your blueberries and stir together.
• Heat a large skillet on medium heat. Once hot, reduce the flame to a medium/low and grease the pan with butter or cooking spray.
• Pour 1/3 cup of the batter onto the pan. I like to cook 3 pancakes at a time, but this will depend on the size of your pan. Cook one side for about 40 seconds to 1 minute, flip and cook for additional 30 seconds. Repeat with remaining batter, greasing the pan between batches.
• Serve with fresh fruit and pure maple syrup. Leftovers will stay fresh in the fridge for up to 3 days.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!