Imagine waking up to the most incredible, guilt-free pancakes that are not just delicious, but also completely paleo-friendly and whipped up in mere minutes! These Easy Paleo Blueberry Pancakes are about to revolutionize your breakfast game, proving that healthy eating can be both simple and incredibly satisfying. With just a blender and a handful of clean ingredients, you'll create pancakes so fluffy and flavorful, you won't believe they're grain-free and packed with nutritious goodness!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Paleo
Serves: 2 servings
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/2 cup blueberries
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
Instructions
- Gather all ingredients and ensure they are at room temperature for best mixing consistency.
- Add almond flour, eggs, almond milk, vanilla extract, baking soda, and salt into a blender container.
- Blend ingredients on medium speed for 30-45 seconds until a smooth, consistent batter forms with no lumps.
- Let the blended batter rest for 2-3 minutes to allow almond flour to absorb liquid and thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat, lightly greasing with coconut oil or avocado oil.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, creating pancakes about 3-4 inches in diameter.
- Gently sprinkle fresh blueberries directly onto the wet surface of each pancake.
- Cook for 2-3 minutes until small bubbles form on the surface and edges start to look dry.
- Carefully flip pancakes and cook an additional 1-2 minutes until golden brown on both sides.
- Transfer cooked pancakes to a plate and repeat with remaining batter.
- Serve warm, optionally garnished with additional fresh blueberries or a drizzle of pure maple syrup.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for the smoothest batter possible.
- Blending Technique: Blend just until smooth - over-mixing can make your pancakes tough.
- Resting is Key: Let the batter sit for 2-3 minutes to allow the almond flour to absorb liquid and thicken.
- Heat Control: Use medium-low heat to prevent burning and ensure even cooking.
- Blueberry Distribution: Sprinkle blueberries gently on the wet batter for even spread.
- Non-Stick is Nice: Use a good non-stick pan or well-seasoned griddle to prevent sticking.
- Flip Carefully: Wait for bubbles to form before flipping to ensure perfect golden-brown pancakes.
- Keep Warm: If making multiple batches, keep pancakes in a warm oven (200°F) while cooking the rest.
- Customize: Feel free to add a sprinkle of cinnamon or a dash of honey for extra flavor.
- Storage Tip: These pancakes freeze beautifully - layer between parchment paper for easy reheating.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 18g
Protein: 10g
Fat: 22g
Saturated Fat: 2g
Cholesterol: 186mg
