These Almond Flour Blueberry Pancakes are soft, fluffy, and filled with juicy blueberries in every bite. Made with simple pantry ingredients, they’re a delicious breakfast that’s easy enough for weekdays yet special enough for weekends. Whether you’re serving family or enjoying a quiet morning, these pancakes bring comforting flavor to the breakfast table.
Why You’ll Love This Recipe
- Light and fluffy with fresh blueberries.
- Made with simple everyday ingredients.
- Naturally gluten-free when using certified gluten-free ingredients.
- Easy enough for busy mornings.
- Freezes well for meal prep.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon avocado oil
- 1 cup fresh blueberries
- Maple syrup for serving
- Butter or dairy-free butter (optional)
Instructions
- In a large bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, almond milk, vanilla, and avocado oil.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Gently fold in the blueberries.
- Heat a lightly greased nonstick skillet or griddle over medium-low heat.
- Pour about ¼ cup of batter for each pancake.
- Cook until bubbles begin to appear and the edges look set, about 2–3 minutes.
- Flip carefully and cook another 2 minutes until golden.
- Serve warm with maple syrup and extra blueberries.
Yum’s Tips
- Let the batter rest for 5 minutes before cooking.
- Cook over medium-low heat so the pancakes cook through without burning.
- Fold the blueberries in gently to prevent breaking.
- Use a thin spatula for easier flipping.
Variations
- Add sliced bananas.
- Stir in chopped walnuts or pecans.
- Sprinkle with cinnamon.
- Use raspberries instead of blueberries.
- Add lemon zest for extra brightness.
Storage & Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze between sheets of parchment paper for up to 2 months.
Reheat in the microwave, toaster, or skillet until warmed through.
Nutrition Highlights
Almond flour provides healthy fats, vitamin E, and protein, while blueberries add fiber and antioxidants. Together they create a satisfying breakfast made with wholesome ingredients.
Perfect Pairings
- Fresh fruit salad
- Scrambled eggs
- Hot coffee
- Herbal tea
- Greek-style dairy-free yogurt
Yum’s Note
Breakfast doesn’t have to be complicated to be delicious. These almond flour blueberry pancakes are one of my favorite ways to start the day because they’re simple, satisfying, and full of fresh flavor. I hope they become one of your Morning Glow favorites too!
— Yum 💛
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Food Safety
FoodSafety.gov — Guidance on safe handling of eggs and refrigerated foods.
If You Enjoyed This Recipe
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