These Paleo Blueberry Pancakes are thick and fluffy and Completely Sugar Free! They’re easy to make and the perfect treat for a weekend brunch or breakfast on any day of the week. They’re full of protein and fiber and healthy antioxidants, so you can feel good about starting off your day with them.
There are as many different kinds of pancakes as there are people. Some like them thin, some like them super buttery, some like them as light as cake, some like them thick and toothsome. Personally, I love thick and fluffy pancakes, and after so many attempts at making pancakes that are Paleo AND Sugar Free AND Dairy Free, I finally have a recipe that produces the perfect thick and fluffy pancake.
Pancakes look so simple, but a really good pancake is a masterpiece. There’s not much room for error. They’re not the most forgiving baked good. But here you have it – a pancake that is golden on the outside with a good, fluffy chew and the perfect texture and sweetness.
I am trying to be very honest in my photographs on this site. What I mean by that is that as tempting as it is to get that gorgeous shot of shimmering maple syrup cascading down on a stack of golden pancakes, I’m resisting the temptation. Because we simply can’t eat that in our home. When I serve pancakes to my daughter, I give her a plate with a small bowl of literally about 1 Tablespoon of maple syrup. I know you all probably think I’m a horrible mom, but any sugar makes her skin itch and gives her rashes. Even a normal serving of maple syrup. I have found that just a small amount of maple syrup is tolerable for her every once in a while if she’s not getting any other sugar, and she likes to dip her pancakes into the syrup. That actually makes the whole process of eating pancakes neater, too, by the way – and what kid doesn’t enjoy dipping a pancake into syrup?
I also put a pile of fresh berries on her plate, too, so she’s getting a heavy dose of fiber and antioxidants along with all the protein in the pancakes from the eggs and the almond flour.
For my husband and me, our maple syrup days are long behind us. We just eat pancakes plain. Sometimes I’ll put some Earth Balance Vegan Buttery Spread on them or fruit-sweetened raspberry jam, but these Paleo Blueberry Pancakes are tasty just as they are.
And it’s OKAY to eat pancakes without syrup.
I just want to say that loud and clear, because people can be very attached to certain food traditions and food pairings. And people can be very judgmental about folks who do things differently – like eating pancakes without syrup! GASP!
But it’s okay. It really is. You do you. You can’t enjoy life if you physically don’t feel well. Eat what feels right for your body and enjoy everything that you CAN eat instead of focusing on what you can’t. So make some yummy pancakes, eat them up, and enjoy!
Why You’ll LOVE this Recipe:
- Fluffy Paleo pancakes!
- Completely Sugar Free
- Healthy Blueberries
- Easy breakfast food
- No coconut flour
- Gluten Free
- Dairy Free
Ingredients for Paleo Blueberry Pancakes:
- vanilla extract
- liquid stevia
- white vinegar
- almond flour
- baking powder
- baking soda
- kosher salt
Notes on Ingredients:
Eggs – Eggs provide the structure and the binding for the pancakes. They also pack a punch of protein, so they make these pancakes super yummy and super healthy, too.
Water – For scientific reason that I don’t fully understand, water works best for getting a pancake that rises up instead of spreading out. I’m all for anything that’s free, so it works for me.
Vanilla extract – For flavor.
Liquid stevia – The only sweetener in this recipe. I always use only liquid stevia, never powdered.
White vinegar – This is here as an acid to make the pancakes extra fluffy.
Almond flour – Almond flour is the only flour in this recipe. It’s low in carbs and gluten free. It’s rich in fiber and protein, so it makes these pancakes super filling and healthy.
Cinnamon – I love cinnamon with blueberries, and I tend to up the spice quotient when baking Sugar Free. But if you don’t like cinnamon, just leave it out.
Baking powder – This leavener makes the pancakes rise so that you have nice, thick, fluffy pancakes.
Baking soda – An additional leavener for when we’re using an acid (white vinegar).
Kosher salt – For flavor.
Blueberries – Fresh or frozen work best. Don’t put too many, really stick to just 1 cup. Otherwise, the pancake structure starts to fall apart, and you end up with a mess.
How to Make Paleo Blueberry Pancakes From Scratch
I am a total convert to the electric griddle for cooking pancakes, but you are making these on the stovetop, just make them as you would regular pancakes. If you’re not using a non-stick pan, be sure to grease the pan well before dropping the pancake batter onto the pan. I tried these using coconut oil, and I didn’t like it. Too greasy, too coconutty for my tastes, and the pancakes also turned pink which wasn’t really what I was looking for.
I recommend using Earth Balance Vegan Buttery Sticks or a neutral high-heat oil like grapeseed oil.
Whatever you’re using for cooking, go ahead and get it preheated. For an electric griddle, preheat it to 350 F.
Now, whisk together the wet ingredients in a large bowl – the eggs, water, vanilla extract, liquid stevia, and white vinegar. Add the dry ingredients - the almond flour, cinnamon, baking powder, baking soda, and salt. Stir until smooth.
Gently stir in the blueberries.
Using a ¼ cup measuring cup, spoon the batter onto the heated griddle. Let the first side of the pancakes cook for about 4-5 minutes. These pancakes are thick, and they’re not going to bubble up the way that regular pancakes do when they’re ready to be flipped. What you’re looking for is that the bottom is cooked. If you can’t get a rubber spatula easily under the bottom of the pancake, then it’s not cooked enough, and it’s not ready to be flipped yet. Just be patient. They’re be worth the wait.
Once the undersides of the pancakes are cooked, flip the pancakes. Cook on the other side for about 4-5 minutes. Serve immediately.
These pancakes refrigerate well for 2-3 days in an airtight container. Just reheat them in the microwave for a super easy breakfast the next day.
More Sugar Free Breakfast Recipes:
- Paleo Banana Chocolate Chip Muffins
- Paleo Strawberry Lemonade Muffins
- Paleo Chocolate Cherry Pancakes
- Gluten Free Belgian Waffles with Yeast
- Sugar Free Chocolate Frosted Donuts
Paleo Blueberry Pancakes – Sugar Free Dairy Free Gluten Free
- Preheat an electric griddle to 350 F.
- In a large bowl, whisk together the eggs, water, vanilla extract, liquid stevia, and white vinegar.
- Add the almond flour, cinnamon, baking powder, baking soda, and salt. Stir until smooth.
- Gently stir in the blueberries.
- Using a ¼ cup measuring cup, spoon the batter onto the heated griddle. Let the first side of the pancakes cook for about 4-5 minutes. Flip the pancakes, and cook on the other sidefor about 4-5 minutes.