Blueberry Paleo Pancakes

These became a family favorite during the time I first began experimenting with more balanced, whole-food nutrition. Grain-free, naturally sweet, thick and fluffy, and bursting with blueberries, they’re the perfect mix of comfort and nourishment. These helped me discover that food can be both healthy and delicious at the same time!

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Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves: 6

Serving Size: 6 pancakes, approximate 3-4 inches

• Ingredients

  • 2 eggs

  • 1/8 cup maple syrup

  • 1 tbsp vanilla

  • 1/4 cup water

  • 2 tbsp unsweetened apple sauce

  • 1/2 tsp salt

  • 1/4 cup ground Flaxmeal

  • 1 1/4 cup almond flour

  • 1 tsp baking powder

  • 1 tbsp arrowroot powder

  • 1/2 cup frozen wild blueberries or fresh blueberries 

  • Coconut oil for cooking

• Instructions

  Mix all the ingredients except for the blueberries together in a large bowl. Add more water if the batter is too thick. Gently fold in the blueberries. Use coconut oil on a nonstick pan to cook the pancakes. 

  I always make a triple batch in order to have extra for another day and to freeze some for the future! 

  I like to drizzle with peanut butter, syrup and my homemade granola!

• Macros per pancake

  Calories - 224

  Carbs - 13.4g

  Protein - 8g

  Fat - 16.1g

  Fiber - 4.6g

If you try this recipe, I’d love to hear how it turned out or what swaps you used!

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