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–+ servings

Healthy Blueberry Pancakes Recipe

These healthy blueberry pancakes are thick, fluffy, and packed with juicy blueberries.
Made with a blend of almond, tapioca, and coconut flours, this gluten-free, grain-free, and dairy-free recipe offers the perfect texture for a wholesome breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 8 pieces
Calories 271 kcal

Ingredients
  

  • ½ cup almond flour
  • ⅓ cup tapioca flour
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 large eggs
  • ½ cup milk dairy or dairy-free
  • 1 tablespoon pure maple syrup plus extra for drizzling
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup blueberries plus extra for garnish
  • Butter or oil e.g., coconut or avocado oil to coat the skillet

Instructions
 

  • Prepare the Dry Ingredients: In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix until evenly distributed.
  • Prepare the Wet Ingredients: In a separate bowl, whisk together the eggs, milk, maple syrup, apple cider vinegar, and vanilla extract until smooth.
  • Combine the Batter: Pour the wet ingredients into the bowl with the dry ingredients, stirring until a smooth batter forms. Gently fold in the blueberries. Allow the batter to rest for 3-5 minutes to thicken if needed.
  • Heat the Skillet: Lightly coat a large skillet or griddle with butter or oil and heat over medium-high.
  • Cook the Pancakes: Scoop small amounts of batter onto the skillet (about 3–4 inches in diameter). Cook for 2–3 minutes on one side, then flip and cook for another 1–2 minutes until golden brown.
  • Serve: Top with fresh blueberries and a drizzle of maple syrup. Enjoy warm!

Notes

Storage: Store in an airtight container for up to 5 days in the refrigerator, or freeze for up to 3 months. Freeze pancakes in a single layer on a lined tray before transferring to a storage container.
Reheating: Warm in the microwave for 1 minute if thawed, or 2–3 minutes if frozen. Alternatively, use a toaster oven.
Helpful Tip: The baking soda and apple cider vinegar combination creates fluffy pancakes due to their chemical reaction. You can substitute these with 1 teaspoon of baking powder if preferred.

Nutrition

Serving: 2piecesCalories: 271kcalCarbohydrates: 26gProtein: 11gFat: 14gSaturated Fat: 3gCholesterol: 187mgSodium: 390mgFiber: 5gSugar: 10g
Keyword almond flour pancakes, blueberry breakfast ideas, dairy-free pancakes, gluten-free pancakes, grain-free breakfast, healthy food recipes, healthy pancake recipe, wholesome pancake recipe
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