Moist, fluffy Almond Flour Blueberry Pancakes make the perfect healthy breakfast! High protein, lower carbohydrate, and so delicious!

My classic Almond Flour Pancakes have been one of my favorite breakfast recipes for over a decade! Well, I learned along the way that adding little bursts of fresh blueberries enhances the whole experience beyond measure.
So weโre here with these ultra moist and fluffy almond flour blueberry pancakes to keep breakfast time both delicious and nourishing.
The almond flour contributes a lovely balance of protein, carbohydrates and healthy fats, but they taste so great that youโd never guess it! For those of you who are new to almond flour, it has a naturally sweet and nutty flavor and produces a light and fluffy texture.
Letโs discuss the simple ingredients for these paleo blueberry pancakes.
Ingredients for Almond Flour Blueberry Pancakes:
Finely Ground Almond Flour: The base of our almond flour pancakes. It brings healthy fats, fiber, and some protein to the pancakes for a macro-friendly breakfast. I recommend sticking with finely ground almond flour for the best results, as it yields the fluffiest texture.
Tapioca Flour: The addition of tapioca flour brings starch to the grain-free pancakes, which creates a texture similar to regular pancakes.
Milk of Your Choosing: Pick your favorite kind of milk. I use oat milk, almond milk, cashew milk or coconut milk, but cowโs milk works great too.
Fresh Blueberries: The star of the show here! Fresh berries yield the tastiest fresh flavor and bursts of berry deliciousness and poppy texture.
Large Eggs: Eggs are responsible for the fluffy texture and help the pancakes hold together properly.
Baking Powder: The leavening agent that helps the batter rise. Be sure to include it, as pancake batter spreads thinly (rather than rising) without it.
Pure Maple Syrup (optional): A touch of sweetener adds luscious flavor to the pancakes. Regular sugar or coconut sugar works too.
Ground Cinnamon (optional): Adds warm flavor and gives the pancakes a naturally sweet essence.
Pure Vanilla Extract: Contributes that irresistible warmth we all love dearly in baked goods.
Sea Salt: Flavor enhancer! Donโt skip it.
Recipe Customizations:
- If you prefer coconut flour, make my Fluffy Coconut Flour Pancakes and add blueberries.
- Swap the blueberries for chocolate chips to make chocolate chip almond flour pancakes.
- You can use frozen blueberries, but I recommend thawing them completely first and draining any excess liquid before adding them to the batter.
- Swap the tapioca flour for arrowroot flour or gluten-free all-purpose flour.
- Mix in ยฝ cup of chopped walnuts or pecans for a nutty crunch.
- Stir two teaspoons of fresh lemon zest into the pancake batter for a lemon blueberry pancake recipe.
How to Make Almond Flour Blueberry Pancakes:
Stir together the almond flour, tapioca flour, baking powder, cinnamon, and sea salt in a mixing bowl until the dry ingredients are combined.
In a separate bowl, mix the eggs, milk, pure maple syrup, and pure vanilla extract until the wet ingredients are combined. Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.
The batter should be thicker than regular pancake batter but still pour easily. If it appears too thick, add a little more milk.
Heat a large nonstick skillet over medium heat and add enough avocado oil, cooking spray, or coconut oil to coat the surface. Allow the skillet to heat up for a few minutes.
Measure out a scant 1/3 cup of batter and pour it onto the hot skillet. Sprinkle the top of the batter with your desired amount of blueberries – I do 4 to 6 berries per pancake, depending on the size of the berries.
Allow the batter to cook for 2-3 minutes, until the sides begin to set up.
Carefully flip, and continue cooking for another 2-3 minutes, or until both sides are golden brown and the center is cooked through. If need be, continue cooking and flipping every couple of minutes.
Repeat for the remaining batter. I cook three pancakes at a time on a 12-inch skillet.
Serve blueberry pancakes with melted butter, a drizzle of maple syrup, or your toppings of choice. Almond butter, peanut butter, powdered sugar, whipped cream, and fresh fruit are amazing toppings too.
Storage Options:
- Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze pancakes in a large zip lock bag or a freezer bag for up to three months.
Recipe Tips:
- Cook on lower heat – Almond flour pancakes require more time to cook than pancakes made with regular all-purpose flour. For this reason, cook over medium or medium-low heat for a longer period of time.
- Adjust the amount of milk as needed – Varying brands of almond flour have varying absorbencies. Start with ยฝ cup of milk and add more if the batter seems too thick.
- Stick with almond flour not almond meal – For fluffy pancakes, go with finely ground blanched almond flour for the best texture. Almond meal turns out denser and grainy due to the coarser grind.
The next time youโre craving blueberry pancakes, whip up this easy almond flour pancake recipe!
I love the idea of making a big batch for meal prep to enjoy throughout the week!
Enjoy them with Greek yogurt, cottage cheese, or another protein source for a high protein breakfast.
If you love healthy pancakes, also try out these amazing recipes.
More Healthy Pancake Recipes:
- Paleo Carrot Cake Pancakes
- Buckwheat Pancakes
- Cottage Cheese Pancakes
- Oatmeal Protein Pancakes
- Flourless Oatmeal Banana Pancakes
- Sweet Potato Protein Pancakes
Drop a comment below letting me know your favorite pancake toppings!
Almond Flour Blueberry Pancakes Recipe
Ingredients
- 2 cups finely ground almond flour
- 3 Tbsp tapioca flour
- 1 tsp baking powder
- 1 tsp ground cinnamon optional
- ยฝ tsp sea salt
- 2 large eggs
- ยฝ cup to 1 cup milk of choice*
- 2 Tbsp pure maple syrup optional
- 2 tsp pure vanilla extract optional
- 1 cup fresh blueberries
Instructions
- Stir together the dry ingredients in a large bowl until combined (almond flour, tapioca flour, baking powder, cinnamon, and sea salt).
- In a separate mixing bowl, whisk together the wet ingredients (eggs, milk, pure maple syrup, and pure vanilla extract), starting with 1/2 cup of milk (you can add more later if need be).
- Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms. The batter should be thicker than regular pancake batter but still pour easily. If it appears too thick, add a little more milk.
- Heat a large nonstick skillet over medium heat and add enough avocado oil or coconut oil to coat the surface. Allow the skillet to heat up for a few minutes.
- Measure out a scant 1/3 cup of batter and pour it onto the hot skillet. Gently poke fresh blueberries into the pancake batter – I do 4 to 6 berries per pancake, depending on the size of the berries. Allow the batter to cook for 2-3 minutes, until the sides begin to set up. Carefully flip, and continue cooking for another 2-3 minutes, or until both sides are golden brown and the center is cooked through. If need be, continue cooking and flipping every couple of minutes. Repeat for the remaining batter. I cook three pancakes at a time on a 12-inch skillet.
- Serve blueberry pancakes with melted butter, a drizzle of maple syrup, or your toppings of choice. Almond butter, peanut butter, powdered sugar, whipped cream, and fresh fruit are amazing toppings too.
Notes
Nutrition
Frequently Asked Questions:
Are these pancakes healthy?
I think so! Each pancake contains 8 grams of protein, 11 grams of fat, and 12 grams of carbs, which I find to be a stellar macronutrient breakdown. For lower carbs, omit the pure maple syrup and use fewer berries per pancake.
Why are my pancakes raw in the center?
They either have too much moisture, or were not cooked long enough, or both. Start with 1/2 cup of milk or the batter and only add more if the batter is very thick. Be sure to cook the pancakes for longer than you would think at a lower heat.