High Fructose Corn Syrup Free Paleo Almond Flour Blueberry Pancakes
Total time30 min
Prep time10 min
Cook time20 min
5.0(24)
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Learn more →Ingredients
4 servings
For the batter
- 1 ½ cups almond flour
- 3 tbsp tapioca starch
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 3 large eggs
- ¼ cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For cooking
- 1–2 tbsp coconut oil, for the pan
For serving
- maple syrup, for serving (optional)
- fresh blueberries, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, and salt until evenly combined with no lumps.
- 2
In a small mixing bowl, whisk together the eggs, coconut milk, maple syrup, apple cider vinegar, and vanilla extract until smooth.
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