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The Healthy Blueberry Pancakes are light dense, fluffy, and filled with juicy blueberries every bite! They’re made in a bowl using cashew butter, almond flour and almond flour and are the perfect breakfast or brunch for the weekend. Freezer-friendly, gluten-freeand grain-free, dairy-free, paleo keto, keto-low carb and vegan choices.
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Last updated June 20, 2022
Easy Blueberry Pancakes Recipe
Looking for a great pancake recipe for kids since it’s blueberry prime season? These nutritious Blueberry Pancakes are deliciously soft and fluffy, packed with protein, and packed with fresh blueberries in each bite!
The pancake recipe is made in a bowl, using healthy gluten-free ingredients that naturally sweetened. They’re delicious as is, but they’re even better when you add the toppings you love! Your family will be delighted to wake up to these on holidays like Easter, Mother’s Day, Fourth of July, or any other special summer weekend brunch or a brinner! They are not only packed with flavor, but they’re also dairy-free, gluten-free, refined sugar, grain-free, paleo, and grain free. They can be made keto or low carb using the sweetener of your choice.
You will require certain ingredients
The blueberry protein pancakes are made using simple gluten-free components that you probably have at hand in the pantry. We recommend adding one scoop of protein powder to boost the protein content but you can skip it and go with substitutes that we suggested instead.
- Eggs There are 2 eggs large and one egg white. Make sure to bring the eggs up to the ambient temperature. To create vegan chocolate chip pancakes make a substitution with the flax egg, eggs from chia, or whipping aquafaba.
- Non-sweetened Almond milk You can also use any other type of milk (dairy-free or not) you like
- Apple cider vinegarYou’ll have to add 1/2 teaspoon for making your pancakes extra fluffy.
- Mash and Ripened Banana: Brown spotty bananas are best. Alternately, you can substitute unsweetened applesauce, or pumpkin puree to make the keto/low cab alternative.
- Cashew Butter The cashew butter binds the pancakes, and provides them with structure and a fluffy texture. It can be substituted with peanut butter, almond butter (not paleo) or any other seed butter or nut butter you like.
- Sugar from coconut:a less glycemically sweetener that has the flavor of brown sugar. You could also substitute it for Lakanto Golden Monk Fruit Sweetener, or any other sweetener granulated of your choice to make keto keto chocolate chip pancakes.
- Vanilla extract: help bring out the flavor of the other ingredients.
- Blueberries Blueberries that are fresh work well, but you can substitute frozen blueberries if you need to. Be sure to let them thaw the blueberries, drain them and then pat them dry prior to using them.
- Almond Flour: Make sure you’re using almond flour marked as super-fine blanched, instead of almond meal to make these almond flour pancake mixes. Instead of all-purpose flour as the regular wheat flour pancakes almond flour will be the principal ingredient that makes up the weight. Make sure to measure it correctly using a spoon and the level method.
- Coconut flour You’ll require 1 1/2 teaspoons to make them fluffy and soft. Make sure you sift it or make use of a fork to smooth it up if you notice any lumps.
- Protein Powder We like the NuZest Simply Clean and the Sprout Living Pea Protein but you are able to use any protein powder you like. We haven’t tried this recipe with the Whey protein powder as we’d like to keep this recipe dairy free however you are free to use it in line with your personal preferences. If you don’t want to make use of protein powder, you can make a substitution using two tablespoons Tapioca flour. Or Almond Flour. Make sure to sift or make use of a fork for sifting it out if there are any clusters.
- Baking powder is a leavener that can help your pancakes rise.
- Cinnamon: for flavor to make your pancakes delicious.
How do I create Healthy Blueberry Pancakes
- Beat eggs :In a large bowl beat the eggs, then mix in the mashed banana as well as the nut or seed butter, and coconut sugar. Add the apple cider vinegar, milk and vanilla, mixing until it is smooth. To create fluffy pancakes Separate the egg whites, whip until stiff peaks before folding into the batter once you have added the baking powder.
- Mix the dry components:Slowly mix in almond flour proteins powder, coconut flour baking powder and salt. Add cinnamon and baking powder , and mix until batter has been incorporated. Fold in 1/3 of blueberries. It should appear thick. Let the batter rest for about 3-5 minutes, this will help the batter to get thicker.
- Preparing your cook surface Prepare a hot griddle, or large skillet over medium-low to moderate temperature. It is important that the pancakes simmer slowly and at a low temperature because they’re grain-free. The pan or griddle should be coated in avocado oil coconut oil spray, Ghee.
- Prepare the pancakes. Place about 1/4 cup round onto the grid. Add a few blueberries evenly over every pancake. Cook until the edges begin to get golden brown and bubbles begin to form on top, approximately three to five minutes. GENTLY flip the pancake and cook for another 2 to 3 mins or so until the pancake is golden brown. The middle has cooked to perfection.
- Serve with toppings of your preference: Serve with a pat of vegan butter with ghee, and sprinkle of maple syrup.
Tips to be successful
- Whip and separate the egg whites To make fluffy pancakes Separate the egg whites , then whip them until they form stiff peaks.
- Do not Overmix the batter:Stir the batter until the batter is combined. Otherwise, your pancakes might appear flat.
- Allow the batter to rest. Let the batter rest in the pan for 2 to 3 minutes. This allows the batter to become more thick and allows the baking powder , causing it to rise for fluffy pancakes.
- Cook at a low temperature: It’s important to let the pancakes cook slowly and low because they’re gluten-free. Cover the pan or griddle in avocado oil coconut oil spray, Ghee.
Serving Suggestions for Serving
Blueberry pancakes that are gluten-free are great on their own but also perfectly with:
- Maple syrup You can also add an additional sprinkle of syrup from maple or syrup to make things sweeter.
- Dairy-free Yogurt: Coconut yogurt with a spoonful or Greek yogurt (if it is not dairy-free) to add protein.
- Fresh mixed fruits:top with a few chopped strawberries, raspberries or blackberries.
- Bananas Add some banana sliced to make the best banana and blueberry pancakes!
- Fruits: Add some fresh fruits like blueberries, raspberries , or some caramelized peaches or bananas that have been diced.
- Egg substitution: To make paleo pancakes that are vegan, experiment substituting eggs for flax eggs, or whipping aquafaba.
- Cream cheese If you’re Paleo, you could make them into cheesecake blueberry pancakes using dairy-free cream cheese , or blueberry yogurt pancakes made with Greek yogurt. Simply swap the almond butter for the regular one.
- Greek yogurt Also, you can transform these into blueberry yogurt pancakes by using dairy-free Greek yogurt. You just need to replace the almond butter with almonds.
The paleo blueberry pancakes keep well in a resealable bag , or an airtight container inside the fridge for up to 3 days.
Can you freeze pancakes?
You can definitely make large quantities of these pancakes in advance and freeze them until you’re ready for them over the course of the week.
Cooked pancakes are placed on the baking sheet on a sheet, and put it in the fridge for at minimum 30 minutes. When the pancakes have become firm move them into the zip-top bag that can be resealed or airtight container lasting up to three months.
How to cook pancakes
To warm these delicious blueberry pancakes, you don’t even need to defrost the pancakes! Just take them out of the freezer and place them in the oven toaster oven, or air fryer. Then, warm them on a low temperature to prevent burning or overcooking the pancakes. The ideal way to warm pancakes is by putting them in a 325F oven for 10 minutes.
If you’d rather use microwaves, put them on a dish with a medium power setting and cook for 10-20 seconds, ensuring you check for them regularly.
ore is a healthy gluten-free pancakes that you’ll be able to enjoy:
Healthy Banana Pancakes
The Healthy Blueberry Pancakes are light fluffy, dense and filled with juicy blueberries every bite! They’re made in one bowl , using cashew butter, almond flour, and cashew flour and are the perfect breakfast or brunch on a weekend. Gluten-free, freezer-friendly, dairy-free, grain-free, paleo , with keto, keto-friendly and low carb vegan choices.
The Course breakfast
Keyword: blueberry pancakes, gluten free pancake recipe, gluten free pancakes, healthy pancakes, homemade pancake recipe, paleo pancakes
Serves: 6 pancakes (1/4 cup)
Calories: 154 kcal
- 2 large eggs
- 1 egg white whisked to stiff peak (optional but highly suggested for extra rich as well as soft pancakes)
- 4 tablespoons of mashed bananas that have been ripened could be substituted with applesauce that is unsweetened (or pumpkin puree for less sugar and carbs)
- 2 tablespoons of creamy and unsalted cashew butter , make sure to not use nuts near to the bottom. Alternate with unsalted almond butter or the nut or seed butter of your choice.
You can substitute to Lakanto gold monkfruit sweetness, or the preferred sweetener made from granulated
- 2 tablespoons unsweetened almond milk or milk of your choice
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 12 Cup Super-fine blanched almond flour make sure to sift it out or make use of a fork to smooth it out first in case you spot any clusters
- 2 tablespoons of plant-based protein powder . We like NuZest Simply Clean and Sprout Living Pea Protein but you can choose your preferred. We haven’t tested this recipe with Whey protein powder as we’ve decided to make this recipe dairy-free. However, you are free to use it to suit your diet preference. If you don’t want to make use of protein powder, you can substitute 2 tablespoons of the sifted or fluffed Tapioca flour, or Almond Flour (for ketospan that is low keto or carbohydrate). ).
- 1 1/2 tablespoons coconut flour to sift, make use of a fork to fluff it up first in case you notice any clusters
- 1 teaspoon baking powder
- 2/3 teaspoons ground cinnamon
- 1 cup of fresh blueberries and additional ingredients for topping. Fresh blueberries are best, however If you are using frozen blueberries, make sure they’re thawed before using. remove and then dry prior to making use of.
- Avocado oil spray, or Ghee to cook on a griddle
A large mixing bowl beat the eggs, then mix in the banana mashed as well as the nut or seed butter , and coconut sugar. Incorporate the milk as well as apple cider vinegar and vanilla, and mix until it is the mixture is smooth.
To make pancakes that are more fluffy Separate the egg whites . Whip until stiff peaks, then fold into the batter once adding baking powder.
Gradually add almond flour the protein powder and coconut flour baking powder and salt. Add cinnamon as well as baking powder. Stir till the mixture is incorporated. Gently fold in one-third or half the blueberries. Your batter must be thick. Let the batter rest for about 3-5 minutes, this will help the batter to become more thick.
Preparing a griddle, or a large skillet to medium-low to moderate heat. It’s crucial that the pancakes simmer slowly and at a low temperature because they’re grain-free. Cover the pan or griddle using avocado oil spray coconut oil spray or Ghee.
Drop a few 1/4-cup rounds onto the grid. Sprinkle a few blueberries evenly over each pancake.
The edges will begin become golden brown, and bubbles appear over the top, around 3 to 5 minutes. GENTLY turn the dish over and cook for another 4 to 5 minutes or until the center is golden brown and is cooked.
Serve with fresh strawberries, maple syrup and melted vegan butter, ghee or ghee. coconut cream whipped as you like.
Notes on the Recipe
How to save:
The pancakes can be stored in a bag that can be resealable or an airtight container stored in the refrigerator for up to 3-5 days.
The top layer of bananas in an airtight jar in refrigerator for up to 3 to 5 days. We do not recommend freezing the topping because it could get soft.
How to stop freezing:
Cooked pancakes are placed on the baking sheet on a sheet, and put on the baking sheet in the freezer to set for at minimum 30 minutes. When the pancakes are set and firm, place them in the zip-top bag that can be resealed or a container that is airtight lasting up to three months.
How to reheat HTML0?
For reheating these pancakes you don’t need to defrost the pancakes! Remove them from the freezer and place them in the oven toaster oven, or air fryer. Then, warm them on a low temperature to prevent burning or overcooking the pancakes. The ideal way to warm pancakes is at 325F for about 10 minutes.
If you’d rather use microwaves, put them on a platter at medium power and cook for 10-20 seconds, ensuring you check often for them.
Quantity Per Serving (1 pancake (1/4 cup batter))
Calories 154 Calories from Fat 63
Percent Daily Value*
* Nutritional information is offered as a service using WPRM’s recipe calculator. WPRM Recipe Calculator. It is recommended to conduct the calculations yourself to assure precision. We disclaim all and all responsibility for any reason with regard an act, omission made wholly or in part based upon the content of this site. These values are calculated on a 2000-calorie diet.