paleo cinnamon blueberry pancakes



› 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 salt

› 1/2 tsp cinnamon

› 1/2 tsp nutmeg

› 2/3 to 1 cup blueberries


  • 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.



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