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45 degree angle of a stack of gluten free blueberry pancakes topped with blueberries with whipped cream on a white plate

Blueberry Pancakes

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.

Course Breakfast
Cuisine American
Keyword blueberry pancakes, gluten free pancake recipe, gluten free pancakes, healthy pancakes, homemade pancake recipe, paleo pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pancakes (1/4 cup)
Calories 154 kcal
Author Kelly


  • 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


  1. 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.

    Blueberry pancake batter in a clear mixing bowl with a whisk
  2. 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.

    One uncooked blueberry pancake in a black nonstick pan
  3. Serve with maple syrup, fresh blueberries, melted ghee/vegan  butter or whipped coconut cream, if desired.

    Side shot of a stack of five healthy blueberry pancakes topped with blueberries with whipped cream on a white plate

Recipe Notes

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.

Nutrition Facts
Blueberry Pancakes
Amount Per Serving (1 pancake (1/4 cup batter))
Calories 154 Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 8g16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.