Paleo Almond Flour Blueberry Pancakes

Total time30 min

Prep time10 min

Cook time20 min

5.0

(24)

Weekend mornings just got a serious upgrade with these fluffy, golden pancakes made entirely from almond flour and a handful of wholesome pantry staples. The batter comes together in two bowls — dry ingredients whisked smooth, wet ingredients blended separately, then combined into a thick, fragrant pour dotted with fresh blueberries. Tapioca starch is the quiet hero here, giving the pancakes that tender, slightly chewy bite you'd expect from a classic stack without any grain in sight. Full-fat coconut milk and three eggs keep things rich and satisfying, while a touch of maple syrup and vanilla round out the flavor beautifully. Cooking them low and slow in coconut oil lets the edges set properly before you flip, so you get that gorgeous golden crust every time. This recipe makes four servings, which means a full table gets fed without any complicated scaling. Stack them high, drizzle on a little extra maple syrup, and scatter some fresh berries on top — nobody is going to miss the flour.

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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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