Almond Flour Blueberry Pancakes, an easy homemade gluten-free pancake recipe that is great for a simple breakfast or brunch. These fluffy pancakes are full of blueberries but you can add your other favorite mix-ins like coconut, chocolate chips, nuts, and more!
These Almond Flour Blueberry Pancakes are based on my super popular fluffy Almond Flour Pancakes, but loaded with blueberries! These almond flour pancakes are not only gluten-free but can also be made dairy-free and/or egg-free. Almond flour is also lower carb and higher protein than all-purpose flour. Don’t worry though if you’re not following any special diets, you can make these pancakes with the almond flour and regular dairy, eggs, and other ingredients you probably have around.
As I’ve mentioned in my other almond flour pancake recipes (like these Almond Flour Pumpkin Pancakes…) if you are expecting traditional type pancakes full of almond flavor you may be a bit disappointed. Don’t get me wrong, they’re still delicious, but meant as an alternative healthy pancake recipe not a traditional pancake.
What is Almond Flour
So almond flour isn’t flour at all. Confusing right? It’s just finely ground almonds. Generally speaking, it can not be substituted for all-purpose flour in most recipes.
You can make your own almond flour but for baked goods or recipes like these pancakes, I like to use commercial brands because they are generally a finer ground than you can get at home using a food processor.
(Full printable recipe card is at bottom of post.)
Almond Flour Blueberry Pancakes Ingredients
- Almond Flour – I recommend using a finely ground commercial brand for best results and not a homemade version.
- Unsweetened Coconut Milk – Or you could try using buttermilk, milk, almond milk, or other milk substitutes.
- Coconut Oil – Melted. You could also use melted butter, vegetable oil, or canola oil.
- Eggs – If you can’t have eggs you can try a flaxseed/water substitution. Some people have had good luck with that but I haven’t tried it.
- Maple Syrup – Or use honey, sugar, or your favorite sweetener or sugar substitute.
- Vanilla Extract – Other extracts would also be delicious such as almond extract.
- Orange Juice – The little acidity helps the baking soda. You can also use apple cider vinegar, white vinegar, or lemon juice.
- Baking Soda – Helps the pancakes rise a bit with the baking soda.
- Salt – Just a little.
- Blueberries – You could use fresh or defrosted frozen. Frozen might also work if the pancakes are cooked long enough. You could also use other chopped or small fruit.
How to Make Almond Flour Blueberry Pancakes
- Blender. Mix all the ingredients except blueberries in a blender.
- Preheat. Preheat pan over medium heat with a little oil.
- Cook. Pour a little batter on a nonstick pan, sprinkle with blueberries. Wait for batter to bubble, then flip and continue cooking. Serve!
(Full detailed directions are in printable recipe card at bottom of post.)
- Serve these pancakes warm right after coking. If you need to make a big batch, you can keep the pancakes warm on a large baking sheet in a warm oven set at a low temperature.
- Top these pancakes with your favorite toppings such as maple syrup, blueberry sauce (this sauce looks like a good option), honey, fresh fruit, and/or whipped cream. Or just dust with a little powdered sugar.
- These pancakes would also be delicious served with a fruit salad on the side.
Quick Tips for Best Results
- Use a commercial brand of almond flour (such as Kirkland, Bob’s Red Mill, Honeyville, etc.). They are typically a finer ground than what you can get at home making your own.
- You can pour the pancake batter right onto your pan or griddle or can also use a large scooper (my personal favorite) for a more uniform shape and size for your pancakes.
- You don’t have to use a blender for this recipe. You can mix or whisk everything in a bowl. Depending on your blender, you may want to add the liquids first to the bottom.
- The pancake batter can be a tad thick so you may need to spread it on your pan with the back of a spoon or spatula. Or if you want thicker pancakes just be sure to cook a bit longer.
Almond Flour Blueberry Pancakes FAQ
How should I store Almond Flour Blueberry Pancakes?
Leftover pancakes can be stored in an airtight container or resealable bag in the refrigerator. You can reheat in the microwave or even in the oven on a low temperature.
Can I freeze the pancakes?
Yes! For best results, I’d suggest placing the pancakes in a single layer on a silicone mat on a cookie sheet. Once frozen, you can then stack the pancakes in a resealable bag. Try to get as much air out of the bag as possible.
How long will the pancakes last?
They will last a few days in the fridge, or longer in the freezer.
Instead of blueberries, you can try other fruit such as chopped strawberries or even raspberries.
Can I use low-fat ingredients?
You can use low-fat milk. You can also try using egg substitutes.
What else can I add to this recipe?
You can add your favorite mix-ins such as chocolate chips, sweetened flaked coconut, etc. Either add to the batter in the blender or sprinkle on top of the pancakes while cooking the first side.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – You can try an egg substitute for the eggs such as flaxseed with water. I have not tried it, but know others have had good luck with it.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute.
Gluten-Free – They are gluten-free.
I have lots of other easy almond flour recipes so check out some others…
Other Almond Flour Recipes You May Enjoy
- Almond Flour Crackers – Simple homemade crackers that are great with cheese, spreads, and dips.
- Almond Flour Chocolate Chip Cookies – Soft from scratch gluten-free cookies.
- Almond Flour Brownies – Fudgy and chewy homemade brownies.
- Almond Flour Blueberry Muffins – Another great blueberry and almond flour breakfast option.
- Almond Flour Pizza Crust – People go crazy for this quick pizza crust. You can make it deep dish or thin and crispy.
Hope you enjoy this quick and easy Almond Flour Blueberry Pancakes recipe. Tell me in the comments what you served them with!
Almond Flour Blueberry Pancakes
- 2 cups almond flour
- 3/4 cup unsweetened coconut milk (or buttermilk, milk, or milk substitute)
- 4 large eggs
- 2 tablespoons coconut oil melted (or use vegetable oil or melted butter)
- 2 teaspoons maple syrup (or sugar, honey, or sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice (or apple cider vinegar or lemon juice)
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups fresh blueberries (or defrosted frozen blueberries)
- Place all ingredients except blueberries in a blender, and process until smooth.
- Lightly grease a griddle or large nonstick pan with a little more coconut oil (or butter or vegetable oil). Preheat pan over medium heat.
- Spoon or pour about 3 tablespoons of batter (I used a large cookie scoop) onto hot pan. Sprinkle some blueberries on top. Cook about 3-5 minutes per side or until golden brown underneath and batter is slightly bubbly. Flip over and cook an additional 3-5 minutes. Repeat with remaining batter.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)