Rye Free Paleo Almond Flour Blueberry Pancakes

Total time30 min

Prep time10 min

Cook time20 min

Rye Free Paleo Almond Flour Blueberry Pancakes

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Ingredients

4 servings

For the batter

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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