I had long loved the taste of blueberries in pancakes and waffles when growing up. My classic blueberry pancake recipe recreates that long lost love of blueberry pancakes in a fluffy, fiber and protein rich Paleo alternative that is kid approved and adult satisfying.

Yields: Approximately 8 full sized pancakes

Ingredients:

1 1/2 cup almond flour

1/3 cup coconut flour

1/3 cup tapioca flour

1 tsp baking soda

6 eggs

2 tsp vanilla extract

1/8 tsp salt

2 tbsp coconut sugar

2/3 cup almond milk (almond/coconut milk should work as well)

4.4oz (125g) of fresh cleaned blueberries

Can of coconut oil spray (will be invaluable)

Directions:

Heat your griddle over low/medium heat

Combine all dry ingredients in a large mixing bowl, including the coconut sugar. Mix the dry ingredients well.

In a separate medium sized mixing bowl, add the wet ingredients: eggs, vanilla extract, and milk. Mix well.

Slowly add the wet ingredients to the dry ingredients bowl and mix well.

Once the ingredients are completely combined, sprinkle in the blueberries and mix throughout to evenly distribute the blueberries in the batter.

Layer the griddle with coconut oil spray.

Lay approximately 1/3 cup of batter onto the griddle and evenly spread the batter.

Spray the tops of your pancake batter on the griddle to ensure that the blueberries do not stick when you flip them over.

Allow the pancakes to cook as you normally would cook pancakes: cook approximately 4-5 minutes on the first side, flip, and approximately 3-4 minutes on the other side.

Enjoy!