Almond Flour Blueberry Pancakes

Almond Flour Blueberry Pancakes are light, fluffy, and packed with juicy blueberries, making them a perfect homemade breakfast or brunch recipe. These easy gluten-free pancakes are made with almond flour and simple pantry ingredients and come together quickly in a blender or mixing bowl. Whether you are eating gluten-free, looking for a lower-carb breakfast option, or just want something a little different from traditional pancakes, this almond flour pancake recipe is a great one to keep on hand.

These blueberry pancakes are based on my popular Almond Flour Pancakes, but with blueberries folded in for extra flavor and texture. They are naturally gluten-free and can easily be adjusted to be dairy-free or lower sugar depending on your needs. Even if you are not following a special diet, these pancakes are still delicious and filling and do not taste overly “healthy” or bland.

One thing to note right away is that almond flour pancakes are different from classic pancakes made with all-purpose flour. They are softer, slightly more delicate, and have a different texture. They are not meant to taste exactly like diner-style pancakes, but instead offer a great alternative that still feels like a treat.

What is Almond Flour

Almond flour is simply finely ground almonds. It is not actually flour in the traditional sense, but it works really well in certain baked goods and breakfast recipes. Almond flour is naturally gluten-free, higher in protein, and lower in carbs than regular flour, which is why it is so popular in gluten-free and low-carb cooking.

For recipes like pancakes, I highly recommend using a finely ground commercial almond flour rather than making your own at home. Homemade almond flour tends to be coarser, which can affect the texture of the pancakes and make them a little gritty.

What I Love About This Recipe

• I love how quick and easy these pancakes are. You can make the batter right in a blender, which means fewer dishes and faster cleanup.
• I also love how customizable they are. Blueberries are a classic choice, but you can easily swap them out or add other mix-ins like chocolate chips, chopped nuts, or shredded coconut.
• These pancakes also keep you full longer than traditional pancakes, thanks to the almond flour and eggs. They are great for busy mornings, lazy weekends, or even breakfast for dinner.

Equipment You May Need

• Blender or Mixing Bowl – A blender makes the batter super smooth, but a bowl and whisk work just fine too.
• Nonstick Skillet or Griddle – Helps prevent sticking since almond flour batter is a bit more delicate.
• Spatula – A thin spatula works best for flipping.
• Cookie Scoop or Measuring Spoon – Optional, but helpful for evenly sized pancakes.

 

(Full printable recipe card is at bottom of post.)

Almond Flour Blueberry Pancakes Ingredients

• Almond Flour – Use a finely ground commercial brand for the best texture.
• Unsweetened Coconut Milk – You can also use regular milk, almond milk, or buttermilk.
• Eggs – Large eggs help bind the batter and add structure.
• Coconut Oil – Melted. Butter or vegetable oil can be substituted.
• Maple Syrup – Adds just a touch of sweetness. Honey or sugar also work.
• Vanilla Extract – Adds flavor. Almond extract is also delicious here.
• Orange Juice – The acidity helps activate the baking soda. Lemon juice or apple cider vinegar can be used instead.
• Baking Soda – Helps the pancakes rise slightly.
• Salt – Just a small amount to balance the sweetness.
• Blueberries – Fresh or defrosted frozen blueberries both work well.

How to Make Almond Flour Blueberry Pancakes

Step One: Blend Ingredients
Add all ingredients except the blueberries to a blender and blend until smooth.

Step Two: Cook
Heat a lightly greased nonstick skillet or griddle over medium heat. Spoon or pour about 3 tablespoons of batter onto the hot pan. Sprinkle blueberries on top of each pancake. Cook until bubbles form, and the bottom is golden, then carefully flip and cook the other side.

Step Three: Repeat
Repeat with the remaining batter and serve warm.

(Full detailed directions are in printable recipe card at bottom of post.)

Serving Suggestions

• Serve these pancakes warm right off the pan with maple syrup, fresh fruit, or a dusting of powdered sugar. They are also great topped with whipped cream, yogurt, or a homemade fruit sauce. This sauce looks like a good option.
• If you are making a large batch, keep the pancakes warm on a baking sheet in a low oven until ready to serve.
• These pancakes also pair nicely with a simple fruit salad or crispy bacon 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.

Substitutions?
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. Or check out this Almond Flour Chocolate Chip Pancakes.

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!

You might also like these Mini Almond Flour Chocolate Cakes and Almond Flour Banana Bread!