Fluffy, thick, perfectly sweet Paleo Blueberry Pancakes with a simple maple blueberry compote! It’s double the juicy blueberry sweetness with these grain free, dairy free pancakes made with almond and coconut flour.
Surprise! I’m whipping (flipping?) the blueberry pancake recipe out today. It’s a three day weekend, a holiday, and this calls for pancakes I believe.
Don’t worry – I haven’t forgotten about recapping my trip to Austin last week for the Paleo f(x) health entrepreneur event and will fill you guys in on Thursday. It’s a lot to process, plus I’m preee-ty tired and pancakes helps with things like that. Pancakes help with a lot of things, don’t they? Sort of like the ultimate comfort food, and this is coming from me, who isn’t typically a pancake lover. Change is on the horizon, as far as my pancake status is concerned.
Here’s the thing about pancakes for me. Or, maybe it’s really two or three things. But anyway…thing #1 is that for most of my life pancakes made me sick like clockwork. Refined flour + sugar + syrup hurt my head and my stomach. So, I learned to just avoid them altogether.
So, when Paleo came around for me, pancakes were definitely not the first thing I wanted to recreate. But, since they’re still a “fun food” – for the kids and Adam at least, I attempted them. And you know what I discovered? Paleo pancakes are generally speaking pretty dang hard to flip. Well, that, and the fact that I miss out on that pancake-flipping-practice during all those years I avoided them. So that was thing number 2 – frustrating to flip.
The last and final reason pancakes just weren’t my thing, even the lower in sugar, healthier Paleo variety, was the fact that I’m in love with in a mutually committed relationship with my savory breakfast hashes. Plantain apple bacon hash, you complete me. You had me at hello – you had me at hello sausage sweet potato kale hash!
It’s pretty intense, for real y’all! (see, Texas.) But anyway, a few things changed the way I feel about pancakes – I realized that 1. They don’t have to make me sick anymore because I can make them with all the same ingredients I make muffins, cookies, and any other baked good with. 2. I can top them with fruit and not straight up way-too-sweet maple syrup (look, I love it for cooking, not drinking, like my kids do.) 3. I can eat them for lunch, or rather, if I’m ever going to make them for the blog, I HAVE to eat them for lunch!
So now, since I know you’ll love this one as much as I did – let’s get down to the recipe! It’s easy, wholesome, filling yet fluffy and fruity plus grain free and Paleo of course!
Paleo Blueberry Pancakes with Maple Blueberry Compote
Paleo Blueberry Pancakes with Maple Blueberry Compote
Ingredients
For the Pancakes
- 4 eggs room temp
- 3 tbsp pure maple syrup or raw honey
- 1/3 cup organic coconut oil melted and cooled to almost room temp
- 1/2 tsp pure vanilla extract
- 1/3 cup unsweetened almond milk brought to room temp
- 3/4 cup blanched almond flour
- 1/4 cup organic coconut flour
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch salt
- 1/2 cup fresh blueberries or thawed and drained frozen ones
For the Blueberry Compote
- 2 cups fresh or frozen blueberries I tried with both
- 2 tbsp water
- 2 tbsp pure maple syrup
- coconut oil for greasing*
Instructions
Make the blueberry compote first so you can serve the pancakes warm:
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In a medium saucepan, combined the 2 cups blueberries, water, and maple syrup, stir over medium heat and bring to a boil, lower the heat and mash the blueberries a bit, simmer for 5-10 minutes until mixture thickens, set aside.
For the Pancakes:
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Make sure all your wet ingredients are as close to room temp as possible (including the melted coconut oil) to ensure they blend evenly.
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Combine all dry ingredients in a mixing bowl and set aside.
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In a bowl or very large measuring up, whisk together the eggs, maple or honey, almond milk, vanilla, and lastly the coconut oil, blending with a whisk or electric hand mixer until smooth.
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Slowly pour the dry ingredients into the wet and mix well until smooth, with a whisk or electric mixer.
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Heat a large griddle or non stick pan over medium heat** and grease with coconut oil. Pour or ladle small amounts of pancake batter onto the griddle, then sprinkle a few blueberries over each one. Wait until edges are dry and bubbles form on the surface of the pancakes, then flip each one.
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Repeat until all the batter is used up - this recipe made 10 pancakes for me, about 4-5 servings. Serve topped with the maple blueberry compote and enjoy!
Recipe Notes
*I start out with a small amount to coat my griddle and add as I need it
**I start with medium and adjust my heat setting as I go to prevent burning
Nutrition
Name one food you like a whole lot better when it’s made healthier..
What do you like on pancakes? Flavored syrups? Fruit toppings? Butter? Nut butter?
Lisa @ Running Out Of Wine says
May 30, 2016 at 6:25 amI get in the mood for pancakes every few weeks. There is a paleo version I have used for at least a year but I would love to change it up! I can’t remember if I told you this when you wrote about pancakes last week, but I ran out of syrup the last time I made pancakes so tried topping them with melted peanut butter. They were ok but still a little too dry. I like topping them with maple syrup but just a little- I actually prefer to put the syrup on the side and then dip the pancakes in with each bite!
Michele says
May 30, 2016 at 7:25 amYup that’s me too, not an everyday thing but need them in my life!
SuzLyfe says
May 30, 2016 at 7:35 amI need pancakes now.
Like right now. Going to make them.
Michele says
May 30, 2016 at 10:21 amlol I hear you 🙂
Megan @ Skinny Fitalicious says
May 30, 2016 at 8:17 amYUM! You know I love my pancakes! These are similar to my coconut ones. I’ll have to try adding almond flour. How did you figure out to flip them?
Michele says
May 30, 2016 at 10:21 amPractice! It actually works, lol 🙂
Emily @ My healthyish life says
May 30, 2016 at 8:38 amI used to get sick all the time from pancakes (usually eaten at restaurants, my family isn’t a big pancake-cooking family). My mom thought it was the sugar (which probably was part of it), but turns out it was the gluten. Makes sense now 😉 The photos are gorgeous!
Michele says
May 30, 2016 at 10:13 amI think it was everything about restaurant pancakes that got me 🙁 Thanks about the photos!
Alyssa @ renaissancerunnergirl says
May 30, 2016 at 11:43 amFlip-ability is key with pancakes. I love the maple blueberry combination! So patriotic too 🙂
Michele says
May 30, 2016 at 12:14 pmHaha, of course! And I’m working on my flipping 😉
Tina@GottaRunNow says
May 30, 2016 at 4:57 pmI love making pancakes and those sound so good! I bought some teff flour to make chocolate teff pancakes this week.
Kristy @ Southern In Law says
May 30, 2016 at 8:35 pmOooh, these look incredible! It is COLD in Sydney so I feel like a warm stack of these pancakes with warm blueberry compote would make the perfect breakfast!
I love a whole lot of healthy recipes more than I like the original. Our healthy vegan chocolate cake recipe is probably my all time favourite chocolate cake – even when compared to the most decadent butter filled chocolate cake!
jillconyers says
May 31, 2016 at 4:59 amIf I leave now I can be at your house in time for breakfast. Just sayin’ 🙂 Healthy pancakes are the only way I eat them. I just don’t enjoy the flavor and texture of the less healthy.
Lindsay Cotter says
May 31, 2016 at 3:38 pmThese are just my kind of pancakes! That blueberry compote seals the deal! Fruit topping is my first preference any day.
Michele says
June 1, 2016 at 11:16 amAgree! I’ll take fruit with maple over maple alone 🙂
tara says
May 31, 2016 at 4:55 pmWOW. these look absolutely awesome ! my brother used to drink syrup from the bottle. i can still remember my mom yelling at him as he claimed he didnt do it…all the while he was a sticky mess – blankie, hands, etc. he would eventually admit to it and big tears would well up in his eyes and my mom would ask him why he did it and would just cry and say he didn’t know why he couldn’t help himself it was just so good. LOL. this was a kid though who also tried liquid smoke, dark cocoa powder, and vanilla extract cuz they also smelled so good. more than once 🙂
Michele says
June 1, 2016 at 11:20 amHe couldn’t help himself! Too funny 🙂 So far I don’t think any of my kids have tried that one, although one of them thinks she’ll like something on smell alone.
Kristina says
April 11, 2017 at 7:17 amThe first time I made these they were a HUGE hit! My kids and husband gobbled them up. So, the second time, I decided to double the recipe to freeze for later. Sadly they didn’t turn out nearly as well. The coconut oil ends up sitting for so long in the batter that it caused it to start to re-solidify. Also, they pancakes were super greasy the second time around as well as thin (instead of the fluffiness we enjoyed the first time). I don’t know if it is because you should reduce the oil when doubling or because of the oil solidifying.
My suggestion…make these….like every day of your life because they are INSANELY delicious and you don’t feel like you are having “fake” pancakes. Just don’t try doubling the recipe.
Lindsay says
May 6, 2017 at 11:43 amWe doubled the recipe and it was an epic fail:( How do you keep the coconut oil liquid when you add to cold eggs & milk? Ended up having a coconut oil river on the griddle. Please help! The picture looks amazing!
Michele says
May 6, 2017 at 12:46 pmSo sorry. I try to keep all the ingredients close to room temp (cooling the coconut oil to just above room temp, bringing the eggs and almond milk down, etc. I also add the coconut oil last right before whisking in the dry ingredients. You can also use an electric hand mixer to make sure everything is nice and blended. These are all notes I should have put in the original recipe, hopefully with these tips this and other coconut oil recipes will work better for you!
Brooke says
August 7, 2017 at 4:55 pmHi, you mention coconut sugar in the instructions but in the ingredient list it says coconut flour. Is one a typo or are both in the recipe? Thanks!!
Michele says
August 8, 2017 at 8:56 amOh wow just saw that! That’s a mistake to mention coconut sugar in the instructions, I wonder if I had it in the recipe originally and just forgot to remove that part. The only sweetener is maple syrup and the coconut flour gets mixed in with the other dry ingredients. Thanks for catching that!
Lindsay says
March 17, 2018 at 12:03 amHello! Did you mean 1/4 almond flour? I used the 3/4 listed but the batter was too thick to spread.
Thanks!
Lindsay
Maryruth says
June 19, 2018 at 8:37 amI’ve made these pancakes several times and they are a big hit! Leftover pancakes do well in the fridge; just pop one or two in the toaster, and you can have them again. Today I decided to pop 2 in the toaster, put a tsp. of butter on them and a Tbsp. of chunky peanut butter. I love the blueberry compote as well. Sometimes I put that in plain Greek yogurt if I have any left over.
Michele says
June 20, 2018 at 9:46 pmYes, we love freezing and reheating these! Happy you like them!
Kelly says
July 2, 2018 at 6:07 pmJust made these and they were super delicious!! The entire family loved them. Thank you so much for this, it is our new go to recipe for pancakes!!