Fluffy Blueberry Pancakes

Shawn had a fast 5 miler and I had a big girl shift at work…the only thing to make the evening perfect is breakfast for dinner! It’s my favy and Shawn was craving bacon so it was a no brainer!

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I pulled out my newest cookbook, “The Paleo Kitchen” (if you don’t have it, go buy it now. You’ll thank me later). I adapted the recipe a bit…here’s what I did:


-3 large eggs whisked

-1/2 c + 3 tbsp of almond milk

-1 tbsp REAL maple syrup

-1 tbsp lemon juice

-2 tsp vanilla extract

-1/2 c coconut flour

-1/2 c tapioca flour

-1/2 tsp baking powder

-1/2 tsp baking soda

-pinch of salt

-3/4 cup of blueberries


I mixed together the dry ingredients into a large bowl. In a separate bowl, I whisked the eggs then added the almond milk, syrup, lemon juice and vanilla and whisked until well blended. I added the wet ingredients to the dry about 1/2 cup at a time while whisking the entire time.

I poured the batter onto my griddle to make cute little circles and when the pancakes started to bubble, I placed the blueberries on them and then I flipped them. It’s about 3-4 minutes on each side. We topped ours with REAL maple syrup-not the Aunt Jemima or Mrs. Butterworth stuffs.

They were sweet, great consistency and I totally recommend them!

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