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.
, can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener
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.