Who doesn’t love pancakes for breakfast? They are fluffy, sweet, and filling. These Paleo Blueberry Pancakes are made with almond flour and sweetened with honey. The almond flour gives them a nice nutty flavor, while the fresh blueberries give them the perfect pop of acid. Drizzle a little pure maple syrup before serving and you are sure to have a breakfast hit.
- 3 Eggs (lightly beaten)
- 1 1/2 cup Almond Flour
- 1/4 cup Almond Milk
- 1/2 cup Fresh Blueberries
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 3 tbsp Honey
- 1 tbsp Coconut Oil
- Pure Maple Syrup
In a large bowl whisk together all the dry ingredients. Add the wet ingredients to the dry and stir until well incorporates and a batter forms.
Fold in the fresh blueberries.
Heat the coconut oil in a nonstick skillet over medium heat. Spoon 1/3 cup of the batter into the pan. Cook for 2-3 minutes, per side, making sure not to over brown.
Repeat until all the pancakes are made.
Serves with additional blueberries and pure maple syrup.
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