Light, fluffy, and bursting with fresh blueberries, these Almond Flour Blueberry Pancakes are everything you want in a weekend breakfast! Not only are they naturally gluten-free and grain-free, but they also come together in minutes with just a handful of pantry staples. Whether you're avoiding gluten or just love a wholesome pancake recipe, this one is sure to become a new favorite.
Why You'll Love This Recipe
- Naturally gluten-free & low carb – Perfect for gluten-sensitive eaters or those following a grain-free lifestyle.
- Incredibly fluffy texture – Almond flour gives these pancakes a soft, tender crumb that feels indulgent and satisfying.
- Easy to make – One bowl, simple ingredients, and no special equipment required.
- Customizable – Use your favorite milk (dairy or non-dairy), adjust the sweetness to taste, or add other berries.
- Bursting with fresh blueberry flavor – Juicy blueberries warm and caramelize slightly in the skillet for the perfect fruity bite.
- Great for meal prep – Make a batch, freeze extras, and enjoy delicious pancakes any day of the week.
Tips and Tricks for Success
- Use fresh or frozen blueberries – Both work great! If using frozen, no need to thaw just add directly to the batter.
- Don’t overcrowd the pan – Cook a few at a time so you can flip easily and maintain an even temperature.
- Keep pancakes warm in the oven – Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
- Adjust consistency if needed – If batter feels too thick, stir in a tablespoon of milk at a time until it’s just right.
Frequently Asked Questions
Yes! Just use a non-dairy milk like almond, oat, or coconut, and cook with oil instead of butter.
Store cooled pancakes in an airtight container in the fridge for up to 3 days, or freeze with parchment between layers for up to 2 months.
Almond flour is essential for this particular recipe's texture. For a different flour, try our fluffy oat flour pancakesinstead!
Almond Flour Blueberry Pancakes
Ingredients
- 2 eggs
- ¼ cup milk
- 1 tablespoon avocado oil
- ½ teaspoon lemon juice
- 1 cup almond flour
- 1 tablespoon sugar adjust to taste
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- butter for cooking
- fresh blueberries
Instructions
- Mix Wet Ingredients:In a medium bowl, whisk together the eggs, milk, avocado oil, vanilla extract, and lemon juice until fully combined
- Add Dry Ingredients:Add in the almond flour, sugar, salt, and baking powder. Stir gently until a smooth, pourable batter forms.Pro Tip: Let the batter sit for 2–3 minutes to slightly thicken for easier cooking.
- Preheat the Pan:Heat a nonstick or cast iron skillet over medium-high heat. Add a small pat of butter and let it melt completely. The pan should be hot before adding the batter.
- Cook the Pancakes:Spoon the batter onto the hot skillet to form 3–4 inch pancakes. Quickly press a few blueberries into each pancake while the top is still wet.
- Flip and Finish:Cook for 2–3 minutes, or until bubbles form on the surface and edges start to set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
- Serve Warm:Enjoy immediately with butter, maple syrup, or a drizzle of honey.
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