Paleo Blueberry Pancakes

big stack of blueberry pancakes with a fork on the side and butter on top

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.

Course Breakfast, Dessert

Cuisine American

Keyword Paleo Blueberry Pancakes

Prep Time 5

Cook Time 10

Servings servings

Calories 247kcal

Author Monica Stevens Le

Ingredients

3/4 cup non-dairy milk
1 tablespoon apple cider vinegar
3 large eggs
1 teaspoon pure vanilla extract
1 tablespoon avocado oil
1/2 cup plus 1 tablespoon coconut flour
1/2 cup arrowroot flour
3 1/2 tablespoons coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 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.

Nutrition