Paleo Blueberry Pancakes (Light & Fluffy!)

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:

Dairy Free Protein Waffles

Keto Coconut Flour Pancakes

Spinach Bone Broth Waffles

Healthy Buckwheat Banana Bread

Easy Keto and Paleo Waffles

Banana Oatmeal Pancakes