Thick, fluffy almond flour pancakes loaded with blueberries for the ultimate sweet breakfast! Naturally gluten-free and paleo friendly and made with just eight simple pantry ingredients.
In my world there are few things better on a weekend morning than waking up to a big stack of fluffy homemade pancakes. If there’s homemade cold brew in the fridge and someone you love to share them with, even better.
If you’ve been around here a while, you already know my love for pancakes runs deep. I’ve shared recipes for fluffy whole wheat vegan pancakes (my usual weekend go-to), banana blender pancakes, chickpea flour pancakes, chocolate peanut butter cup pancakes (!!), blueberry beet pancakes, whole wheat lemon pancakes, zucchini pancakes and more!
But today, instead of making a riff off my usual go-to whole wheat pancake recipe, we’re making pancakes using almond flour, a fun gluten-free, protein and fiber packed flour that I’ve been loving in baked goods lately.
Be sure to grab a bag of fine almond flour, not almond meal, as almond meal is quite gritty and doesn’t yield the same light, fluffy pancakes as almond flour does. Think of it like cornmeal versus corn flour. One has a sandy consistency and lots of texture, one is a fine, powdery flour. They’re both made from the same product, but ground differently, and thus used differently in baking.
Once you have your almond flour, all you need is a handful of basic pantry ingredients (vanilla, milk, baking powder, baking soda, salt, and eggs), plus a generous handful of fresh or frozen blueberries (or raspberries, sliced bananas, chocolate chips, nuts, etc).
I love eating these pancakes as is with a good drizzle of maple syrup, though they’re also great with a spoonful of peanut butter smeared on top, a scoop of greek yogurt, or whatever pancake toppings you love.
The best part? They’re made in 1 bowl in literally 10 minutes flat. For real. They’re barely more complicated than making boxed pancakes, get those glorious crispy golden edges when you cook them in butter or oil, and I haven’t yet fed them to anyone who doesn’t happily dive in to a stack, regardless off whether or not they’d typically go for a gluten-free/paleo friendly pancake option.
If you’re a pancake lover, you are going to FLIP over these easy almond flour pancakes. Make them and let me know what you think by leaving a comment below, or taking a picture of your pancakes and sharing it with me on Instagram so I can see! Happy weekend, friends!
Fluffy Blueberry Pancakes (made with almond flour!)
Time: 10 minutes
Serves: 2-3 (yields 6 pancakes)
Ingredients:
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 1/2 cups blanched almond flour (not almond meal!!)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- a pinch of salt
- 1/2 cup fresh or frozen blueberries (or sub chocolate chips, other fruit, or chopped nuts)
- butter, coconut oil, or ghee, to grease your skillet
Instructions:
- Place your largest skillet on the stove over medium-low heat.
- Whisk together the eggs, coconut milk, and vanilla, then add all remaining pancake ingredients (except berries), and stir well to combine. Add in the berries and stir once more, just to combine.
- Grease your skillet with a thin layer of butter or oil, then use a 1/4 cup measuring cup to scoop the batter onto the pan, leaving about 2 inches between each pancake. You should get 6 pancakes from the batter, so you may need to do this in two batches, depending on the size of your skillet.
- Let pancakes cook for 3-4 minutes, or until golden on the bottom, then flip and cook another 2-3 minutes, or until golden. Repeat until all the batter has been cooked.
- Serve immediately, or let cool completely and store in an airtight container in the fridge for up to 3 days, or the freezer for up to 1 month. Reheat in the toaster, or on a dry skillet over medium heat.
NOTES: these pancakes are unsweetened, which I find to be perfect with a drizzle of maple syrup on top. If you like your pancakes extra sweet, feel free to add 1-2 Tablespoons of your preferred granulated sweetener (coconut sugar, sucanat, organic cane, etc) to the batter, or replace 1-2 Tablespoons of the coconut milk with maple syrup.