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These paleo gluten-free blueberry pancakes are my favorite breakfast ever at the moment. I’m all for eating naturally healthy foods, but I also love transforming traditionally refined treats into healthier versions. Sometimes I still can’t believe that pancakes can be a healthy, paleo-friendly food. It just seems natural that they conjure up an image of refined flour and sugar.
I don’t remember when I first discovered almond flour pancakes. It has been so long, it seems like I have been making them forever! What I do know is that they changed my world. Sounds a little melodramatic, but it’s true. No gluten, no refined ingredients, and low carbs… all while maintaining a lovely classic pancake texture? Yes, please!
Now might not be exactly the season for fresh blueberries, but you can still find them in stores. Even in the middle of winter, sometimes we just need a splash of natural sweetness, right? (If you do insist on waiting until they are in season, this gluten-free blueberry pancakes recipe is a must to save for later.)
Throwing blueberries into pancakes is one of my favorite ways to use them, and they are even better when paired with vanilla. In particular, vanilla beans have a way of taking that amazing vanilla flavor and totally knocking it out of the park.
Vanilla extract is wonderful, but vanilla beans take it to the next level. Think about how much more flavor vanilla bean ice cream has, compared to plain vanilla. That’sthe difference between regular pancakes and vanilla bean pancakes.
If you’ve never tried adding vanilla bean paste to pancakes, you absolutely have to!
This paleo blueberry pancakes recipe is an extremely easy way to do it. And, it’s totally foolproof, I must add. If you can whisk together a bunch of ingredients, pour them onto a pan, and flip – well, that’s all it takes to make these. As always, the ingredients are simple and you probably have many of them on hand.
Keto blueberry pancakes Recipe:
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So since I’ve been on keto my alcohol tolerance has plummeted as expected, and I’ve found that if I drink (esp like last night – Bastille day!) I crave more carbohydratey style foods the next morning to help me recover. So I just made these this morning inventing the recipe as I go along, so it will need some tweaks, but here’s what I did:
30g butter (probably use less here)
30g erythritol (or to taste, I don’t like things very sweet)
1 egg
50g almond flour
1/2 teaspoon baking soda
handful of blueberries (I used 10 here, for purposes of calculations)
Instructions
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Whisk together butter & erythritol. Add egg.
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Add almond flour and baking soda, mix together well.
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Take half the blueberries, cut in half, and fold in to the mixture.
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Cook pancakes in butter over medium heat. The mixture is quite runny so be careful when you turn them (add more almond flour if you wish, but that ups the carbs). They will firm up a bit as they cool.
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Serve with the other half of the blueberries on top.
6g carbs, 54g fat, 16g protein, 593 kCal
