These Healthy Blueberry Pancakes are light, thick, fluffy and loaded with juicy blueberries in every bite! They’re easy to make in one bowl with almond flour, cashew butter and make the perfect special breakfast or weekend brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with low carb, keto and vegan options.
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Updated June 2022
Easy Blueberry Pancakes Recipe
Looking for a delicious kid-friendly pancake recipe now that it’s prime blueberry season? These healthy Blueberry Pancakes are deliciously soft, fluffy and loaded with extra protein and bursting with fresh blueberries in every bite!
The pancake recipe comes together in just one bowl with wholesome gluten free ingredients and are naturally sweetened. They are delicious on their own but even better with your favorite toppings! Your family will love waking up to these for Easter, Mother’s Day, Fourth of July or any special August weekend brunch or brinner! Not only are they loaded with flavor but they are also gluten-free, dairy-free, paleo, grain-free and refined-sugar free and can be easily made low carb or keto with your favorite sweetener.
Ingredients you need
These blueberry protein pancakes are made with simple gluten-free ingredients you most likely have in your pantry. We like to add a scoop of protein powder for added protein but feel free to leave that out and use the subs we suggested instead.
Wet ingredients
- Eggs: you’ll need 2 large eggs and 1 eggwhite. Be sure to bring the eggs to room at room temperature. To make vegan blueberry, sub with flax eggs, chia eggs or whipped aquafaba.
- Unsweetened Almond milk: Or any other milk (dairy-free or not) of your choice
- Apple cider vinegar: You’ll need 1/2 teaspoon to make the pancakes extra fluffy.
- Ripened and Mashed Banana: Brown spotty bananas work best. You can also sub with unsweetened applesauce or use pumpkin puree for a low cab / keto option.
- Cashew Butter: binds the pancakes and gives them structure and that fluffy texture. You can sub with almond butter, peanut butter (not paleo) or any other nut butter or seed butter of your choice.
- Coconut sugar: a lower glycemic sugar that resemble the taste of brown sugar. You can also swap with Lakanto golden monk fruit sweetener or any other granulated sweetener of your choice for keto blueberry pancakes.
- Vanilla extract: bring out the flavors from all the other ingredients.
- Blueberries: Fresh blueberries work best but you can also sub frozen blueberries as needed. Just be sure to thaw, drain and pat them dry before using.
Dry Ingredients
- Almond Flour: Be sure you are using almond flour that is labelled as super-fine blanched and not almond meal for this almond flour pancake mix. Instead of all purpose flour like in regular wheat flour pancakes, almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: you’ll need 1 1/2 tablespoons to help make them soft and fluffy. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Protein Powder: we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of Tapioca flour or Almond Flour. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Baking Powder: a leavener that helps your pancakes rise.
- Cinnamon: for flavor to make your pancakes delicious.
How to make Healthy Blueberry Pancakes
- Beat the eggs: In a large bowl, beat the eggs then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
- Add the dry ingredients: Slowly add almond flour, protein powder, coconut flour, baking powder, cinnamon, salt, and baking powder and stir until the batter is combined. Gently fold in 1/3 of the blueberries. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes – this helps the batter thicken up.
- Prepare your cooking surface: Preheat a griddle or a large skillet on medium-low heat – medium heat. It’s important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
- Cook the pancakes: Drop scant 1/4 cup rounds onto the griddle. Press a few more blueberries evenly on top of each pancake. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
- Serve with toppings of choice: Serve with a pat of vegan butter, ghee and a drizzle of maple syrup.
Tips for success
- Separate and whip the egg whites: For extra fluffy pancakes, separate the egg whites and whip them until stiff peaks.
- Don’t overmix: Stir the batter until just combined, otherwise, your pancakes may turn out flat.
- Let the batter rest: Allow the pancake batter to rest for at least 2-3 minutes. This helps the batter thicken up and activates the baking powder to rise for extra fluffy pancakes.
- Cook on low heat: It’s important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Serving Suggestions:
These gluten free blueberry pancakes are delicious as is but would also go great with:
- Maple syrup: you can add an extra drizzle of maple syrup or sugar-free maple syrup to sweeten things up.
- Dairy-free yogurt: a dollop of coconut yogurt or Greek yogurt (if not dairy-free) for some extra protein.
- Fresh mixed berries: top with a few diced strawberries, raspberries or blackberries.
- Bananas: add some sliced bananas for the most delicious blueberry and banana pancakes!
Pancake Variations
- Fruit: Add some fresh fruit such as blueberries, raspberries or even some caramelized bananas or diced peaches.
- Egg substitute: To make paleo pancakes vegan, you can try subbing the eggs with flax eggs or whipped aquafaba.
- Cream cheese: If you’re not paleo, you can make these into blueberry cheesecake pancakes with dairy-free cream cheese, just substitute the almond butter.
- Greek yogurt: You can also make these into blueberry yogurt pancakes with dairy-free Greek yogurt, just substitute the almond butter.
Storage Tips
These paleo blueberry pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.
Can you freeze pancakes?
Absolutely, you can make a big batch of these pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat pancakes
To reheat these fluffy blueberry pancakes, you won’t even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently
More healthy gluten free pancake recipes you will love:
These Healthy Blueberry Pancakes are light, thick, fluffy and loaded with juicy blueberries in every bite! They're easy to make in one bowl with almond flour, cashew butter and make the perfect special breakfast or weekend brunch. Freezer-friendly, gluten-free, dairy-free, grain-free, paleo with low carb, keto and vegan options.
- 2 large eggs
- 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
- 4 tablespoons mashed ripened banana , can sub with unsweetened applesauce (or pumpkin puree for lower sugar / carb)
- 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
- 2 tablespoons coconut sugar
, can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener
- 2 tablespoons unsweetened almond milk or preferred milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
- 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffed Tapioca flour or Almond Flour (for low carb / keto).
- 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
- 1 teaspoon baking powder
- 2/3 teaspoons ground cinnamon
- 1/2 cup fresh blueberries + more for topping. Fresh blueberries work best but if using frozen blueberries, be sure to thaw, drain and pat dry before using.
- Avocado oil spray or ghee for griddle
In a large bowl, beat the eggs then whisk in the mashed banana, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
Slowly add almond flour, protein powder, coconut flour, baking powder, cinnamon, salt, and baking powder and stir until the batter is combined. Gently fold in one third to half of the blueberries. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Drop scant 1/4 cup rounds onto the griddle. Press a few blueberries evenly on top of each pancake.
Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
Serve with maple syrup, fresh blueberries, melted ghee/vegan butter or whipped coconut cream, if desired.
How to store:
These pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.
You can store the banana topping in an airtight container the fridge for 3-5 days. We don't recommend freezing the topping as it may turn mushy.
How to freeze:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat
To reheat these pancakes, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
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