i recreated these cinnamon blueberry pancakes from a pancake recipe that my mom made for us growing up. the cinnamon in the pancake makes it so warm on top of being an ultra soft + fluffy pancake, & the blueberries heat up while cooking and are bursting by the time you eat the pancakes!!
whenever i eat a pancake, it feels like such a treat-type breakfast. with this and my other pancake recipe, i only used ingredients that were absolutely necessary for the texture or flavor, nothing extra that just takes up space + calories!! i am so excited to be sharing these FLUFFY, MELTY, dreamy, warm, perfect + PALEO cinnamon blueberry pancakes!!
the flour i used is a combination of flours that make a great ‘paleo flour’ substitute, not making any baked good too grainy or dense, allowing it to rise properly and be fluffy + light! the flour is a combination of almond flour, tapioca or arrowroot starch/flour, and coconut flour; in a ratio of 3:2:1, respectively — 3 parts almond flour, 2 parts tapioca or arrowroot, 1 part coconut flour, these flours are sifted together & mixed, settling to be my ‘paleo flour’! i make 2 cups of ‘paleo flour’ by sifting together 1 cup almond flour + 2/3 cup tapioca or arrowroot + 1/3 cup coconut flour. i store that combination in a sealed container for future use, & use it in recipes like these pancakes! for this recipe, i used 1 cup of the paleo flour mixture.
to the flour, i mixed the baking soda, salt, cinnamon + nutmeg. the cinnamon + nutmeg add a super subtle warm flavor that makes these fluffy pancakes melt in ya mouth.
for the wet ingredient mixture, i simply used a fork to whisk together the eggs, nut milk, coconut oil, vanilla, maple syrup, + lemon zest. the lemon zest is hardly noticeable but adds a bright bite to the flavor to complement the blueberries!!
once the wet are combined + the dry are combined, i incorporate the dry mixture into the wet, then lastly, add the blueberries before rounding onto the skillet [oil the skillet w/ coconut oil or other oil/spray].
use a 1/4 cup measuring cup to get equally-sized pancakes on the skillet. once you drop the pancakes [i did about 4 at a time], let them cook on the first side for ~ 2-3 minutes before flipping. if you lift a side with a spatula and see the color turning golden brown, you’ll be good to flip!! cook until cooked through, about another ~2-3 minutes. once they are done, layer them up and serve them up!!
top them with syrup + sprinkled cinnamon 🙂 pancakes just make sense on the weekends for me, & if you are enjoying these on a Saturday or Sunday, happy weekend!! no matter what day of the week, hope you enjoy as much as i did!!
INGREDIENTS » 
› 2 eggs
› 1/2 cup unsweetened nut milk [almond or coconut milk]
› 3 tbsp coconut oil, melted + cooled
› 1 tsp vanilla extract
› 3 tbsp maple syrup
› 1 tsp lemon zest
› 1 cup paleo flour mixture *
› 1/2 tsp baking soda
› 1/4 tsp salt
› 1/2 tsp cinnamon
› 1/2 nutmeg
› 2/3 to 1 cup blueberries
HOW TO MAKE »
- mix paleo flour according to directions [noted]*; to the flour, mix baking soda, salt, cinnamon + nutmeg.
- use a fork to whisk together the eggs, nut milk, coconut oil, vanilla, maple syrup, + lemon zest.
- once the wet are combined + the dry are combined, incorporate the dry mixture into the wet.
- lastly, add blueberries before rounding onto the skillet.
- oil the skillet w/ coconut oil or other oil/spray.
- use a 1/4 cup measuring cup to get equally-sized pancakes on the skillet.
- once you drop the pancakes [about 4 at a time], cook on first side for ~ 2-3 minutes before flipping. lift a side with a spatula & if color is turning golden brown, they’re ready to flip!!
- cook until cooked through, about another ~2-3 minutes.
- layer them up and serve them up!!
- top with maple syrup + sprinkled cinnamon.
* PALEO FLOUR: in a ratio of 3:2:1, respectively — 3 parts almond flour, 2 parts tapioca or arrowroot, 1 part coconut flour, these flours are sifted together & mixed, settling to be my ‘paleo flour’! i make 2 cups of ‘paleo flour’ by sifting together 1 cup almond flour + 2/3 cup tapioca or arrowroot + 1/3 cup coconut flour.
rachel tiedmann 