Gluten Free Market and Bakery

Easy Paleo Blueberry Pancakes

Easy Paleo Blueberry Pancakes
Developed by: Kelly Barger
I’ve tried more than a few gluten free pancake recipes. Results haven’t been great, and gluten free pancakes are very finicky. They just do not cook like their glutenous counterparts. I love using
almond flour in my baked goods, but almond flour is expensive, and sometimes I like to prepare nut free recipes. I’ve also tried plantain pancakes. They are edible, but green plantains are hard to find at my supermarket. My plantain pancakes have not turned out very fluffy, and let’s just be honest, no one likes a thin flat pancake - that’s a crepe!
I’ve been working on a nut free, easy paleo blueberry pancake recipe.

I based my recipe on this recipe developed by the Civilized Caveman. It’s a delicious recipe; however, I made a few changes and substitutions to allow me to make preparing pancakes infinitely less complicated = all pancakes are done at the same time. Yes, that’s right. Every. Single. One.

I don’t measure out ingredients first, but it’s a great idea, which will save you even more time.

I bake my pancakes instead of cooking on the stovetop. Yes, you heard that right. When we first started eating gluten free, I discovered gluten free pancakes cook differently in the skillet than standard wheat flour pancakes. You end up turning the heat down and cooking longer. I would make sure everyone got hot pancakes and stand over the stovetop until all the batter was gone. I found I was enjoying my breakfast much later than everyone else. Instead of sweating over the stovetop, reheating your breakfast and eating those yummy pancakes at least a half hour later, you can bake them in the oven. Every single pancake will be ready to eat at the same time! So easy! Awesome, right?


I typically just throw in a handful of frozen blueberries. Dot in the blueberries (like the photo) after pouring out the batter if you are offended by purple pancakes or you want to take a better pancake photo. I use a stand mixer to mix my batter and just stir in the blueberries. We don’t mind purple pancakes at my house. No pancake left behind is our philosophy! Happy

I hope you enjoy these pancakes as much as we do!


Easy Paleo Blueberry Pancake Recipe


3 large eggs (room temperature is best)
1/2 cup of full-fat coconut milk
2 tablespoons organic maple syrup
1/2 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup arrowroot starch/flour
1/2 + 1/8 teaspoon baking soda
1/4 teaspoon cream of tartar
1 pinch of sea salt
5 - 8 tablespoons filtered water
Blueberries (frozen or fresh)
Maple syrup or fresh fruit like banana slices for topping finished pancakes

1. Preheat oven to 350 deg F.
2. Whisk eggs until frothy.
3. Add coconut milk, maple syrup, lemon juice and vanilla extract. Whisk until combined.
4. In a separate bowl, combine coconut flour, arrowroot starch, baking soda, cream of tartar and salt.
5. Slowly incorporate dry ingredients into the wet ingredients and mix well.
6. Let the batter rest to thicken for 2 - 3 minutes.
7. Add 5 - 8 tablespoons of filtered water, mixing after addition of each tablespoon. The batter should be thick so the pancakes will hold their shape on the baking sheet. You may not need to add all of the water.
8. Line a baking sheet with parchment paper.
9. Scoop 1/4 cup of batter and pour onto parchment paper. Leave about 2” between each scoop of batter. Repeat until batter bowl is empty. You may need an additional baking sheet.
10. With your hand, gently pat down pancakes into shape of puck. I round mine on the sides a bit as well.
11. Dot fresh or frozen blueberries on top of pancake batter.
12. Bake for 17 - 20 minutes or until bottom and edges start to turn a golden brown.
13. Top with maple syrup or sliced fruit if desired.

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