Fluffy Blueberry Pancakes

pancakes1This is a guest post from George Bryant, New York Times best-selling author of The Paleo Kitchen and founder of CivilizedCavemanCooking.com.

Pancakes, they were my favorite comfort food as a child and then turned into an enabling food for my bulimia. After overcoming my 12-year struggle with bulimia, I realized it was empowering to reintroduce some old comforts and eat them in a healthy space relating to food.

After that realization, I dove right in to start creating the perfect Paleo Pancake that looked, tasted, and cooked just like traditional pancakes and we nailed it. This was my favorite recipe to retest a few times to make sure it was perfect. Honestly, it was always perfect but I wanted more reasons to photograph it again and of course eat them.

The photo I got of these pancakes really is my favorite photo I have ever taken, I want to get it framed.

Since The Paleo Kitchen has taken off in popularity, we have been getting tons of comments and emails on the best way to have these pancakes. The crowd favorite is chocolate chips and some close others are strawberries, almond butter and then using them to make ice cream sandwiches.

Now it is your turn to make these pancakes and get as creative as your taste buds desire. Without further taste bud torture, here is the recipe:

Servings: 5 pancakes

Prep time: 5 minutes

Cook time: 15 minutes



In a large bowl, whisk the eggs. To the eggs add the almond milk, honey, lemon juice, and vanilla and whisk until well blended. In a separate bowl, mix together the coconut flour and tapioca flour, then add to the wet ingredients 1/4 cup (60 grams) at a time, while continuously whisking. Then mix in the baking powder, baking soda, and salt.

Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes in the skillet. Once holes begin to appear in the surface of a pancake, drop a small handful of blueberries onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.

Top with coconut butter and enjoy!


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31 thoughts on “Fluffy Blueberry Pancakes”

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  1. Hmmmm, this looks like my family’s next pancake breakfast. THANKS!!!

  2. I think you sold me on trying these pancakes George. They look tastefully done. I can’t wait to make and try them myself.

  3. I love your recipes….and its everything I have in my pantry. Thanks again George.

  4. You had me at the photograph, for starters! I just made a batch and they’re fantastic. The texture is smooth, and yes they fluffed while cooking. Some plain, some with blueberries, some with bananas, and even some with chocolate chips for my son. Spread mine with Kerrygold butter and a little real maple syrup. With a side of crispy bacon and my latte, all I can say is hello good old days. And thank you, of course.

  5. “Ah, pancakes! My favorite! Maybe I’ll try one of these imitation CW foods for once.”
    *ingredients list starts with 3 large eggs*
    …and it’s gone.
    You leave ALL the lectins forever alone, or you’re gonna have a bad time, and it feels bad, man.

    I don’t always reference a bunch of memes at once, but when I do, I feel lame.

  6. I might have to try these… but I have to say. Is anyone else completely unable to use the forums? This is not so cool. 🙁

  7. Blueberry pancakes have long been a favorite weekend brunch dish for me … thanks for making a paleo friendly equivalent!

  8. Thanks George! I love your recipes. Every bite was followed by “Mmmmmm”!

    For those of you that do dairy, I made these with raw milk and they were perfect.

  9. George or Mark or anyone else, have you tried making these egg free. Possibly with a flax seed replacement?

  10. I was so happy to see this recepie. I just started this program in April and I am really struggeling with breakfast .I am a person that loves variety and anything that’s baked and a huge bread eater. Omelets are good but get tierd quickly.I would appreciate any suggestions you might have to make my breakfast more desirable and want to start the day right.

  11. I was so happy to see this recepie. I just started this program in April and I am really struggeling with breakfast. I am a person that loves variety and anything that’s baked and a huge bread eater. Omelets are good but get tierd quickly. I would appreciate any suggestions you might have to make my breakfast more desirable and want to start the day right. Oh my e-mail was wrong so this is the right one.
    Thank’s, Maria

  12. I just made these with coconut milk and they are seriously so good. Thank you for this recipe!

  13. I’ve been looking for a paleo pancake recipe that didn’t taste too egg-y or too dry and guys this one is it! These taste like freaking “real” pancakes.
    I did alter the recipe a little bit though; I didn’t have lemon juice so I used 1 teaspoon apple cider vinegar, 3 extra large eggs (this is what i buy from costco), I had to add 3 tablespoons of water because the batter was way too thick, and I used frozen blueberries that I rinsed off and squeezed the liquid out of a little. I ended up adding the liquid back into the batter because it was still a little dry.
    The first pancake I put the blueberries in after it started cooking but honestly It worked better when I mixed it all together.
    I also think the suggest of medium heat is a little high (or I just have an amazing stove? lol) I had to use medium low and it was still a little dark.
    I ended up using about 1 tablespoon coconut oil to cook the pancakes in my nonstick skillet and again perfect.
    Next time I’m going to double the blueberries because I think it needs more. However these pancakes are light, fluffy, and great tasting!

    1. I’m glad someone else saw that the batter was too thick, and the pancakes tend to burn on the outside while being mushy on the inside. They only became tolerable when I mixed into the batter a bunch more coconut milk. I wish someone who liked the results would post a video of how you made them, because they were really bad when I tried. For now I’m totally skipping paleo pancakes – if I want some I’ll use bisquik or Aunt Jemima.

  14. I agree with some of the above comments. Good but with some tweaks. Super thick batter–I added a couple more tablespoons of coconut milk. I also had a problem with them being burnt on the outside and undone in the middle. I solved that problem by cooking them on medium low (3/10 on my electric stove) for five minutes on each side.

    Also we subbed mini chocolate chips for the blueberries. They are the really tiny ones so a little goes a long way, and the flavor is great.

    I made a double batch this morning and they will be breakfast this week for my teenage daughter. They keep nicely and heat up well in the toaster oven (again, on med-low heat).

  15. I’m confused about this line in the ingredients list:

    “1/2 cup (120 ml) + 3 tablespoons almond or full-fat coconut milk”

    is that half a cup of the chosen milk? so where does the “+3 tablespoons” enter into it?

    please, I need these!! lol

    1. That means whatever chosen milk you want to use, add half a cup, then add an additional 3 tablespoons.

      As the other posters have stated, you may need to add even more liquid to it. I added an additional 5 tablespoons of water to the batter and it was still quite thick.

  16. I’m more than a little surprised this recipe is on here. If you’re looking for low carb, you need to skip this one. Why? Tapioca starch. It has more carbs per measure (104g/cup) than all purpose wheat flour (~96g/cup) and is just as high on the glycemic index as white bread (85).

    Tapioca starch is one of those infamous gluten-free replacements that’s arguably as bad as the wheat you are trying to replace.

    Really a shame as I, too, got excited about this recipe when I first saw it.

  17. Just had these pancakes for a late breakfast and they were way better than I expected. Amazing flavors and very filling the 5 pancakes.

  18. I have a question. These pancakes are delicious as I recently commented, but I just noticed the high amount of carbs in both the tapioca flour and the maple syrup. How can this be a paleo meal? Can someone explain, I am new to the primal eating.

    Feeling guilty right now.????

  19. These are the second best paleo pancake I have tried, but are my favorite! The BEST paleo pancakes are from a recipe made with almond butter, which makes the recipe really expensive so I prefer making these. Not EXACTLY like “normal” pancakes, but the closest I’ve found and they do satisfy my craving.
    I’ve made them several times and I admit, it takes getting used to cooking them. They take longer to cook than “normal” pancakes, for sure! Cook them low and slow and they will turn out perfect.
    I’ve never added more liquid to the batter, but after I drop three dollops of batter in my pan, I kind of swirl the pan to spread out the batter. This seems to work well.
    I don’t add blueberries or anything and then when I have leftovers I use them for sandwiches, mini pizzas etc. They make really yummy turkey sandwiches! I’m making them today and going to try freezing some to see how well they hold up.

  20. This batter was incredibly thick! I ended up adding a little more lemon juice and the whole can of coconut milk and still didn’t help. Mushy on the insides and way too done on the out. Super bummed as I have just wasted all those ingredients :(. I was really excited about these.

  21. Made these pancakes over the weekend–absolutely delicious! Thanks for sharing. Also, I love Judith’s idea of saving the overage to use for sandwiches!

  22. Great recipe! I made some substitutions since I eat primal. In case there’s any other primal dieters here this is how I made them: 3/4 c of whole milk instead of nut milk, added a Tbs of blackstrap molasses, extra blueberries, and used my own duck eggs. I served them with Kerrygold and maple syrup. I know I changed a lot but they still came out amazing!