When my husband told me he wanted to try the Paleo route, the first reaction I had was NO! I can’t live without pancakes. I just love the fluffy, yummy warm sweetness in every bite. So when I found this recipe in The Paleo Kitchen, I decided that living a Paleo lifestyle was going to be easier than I thought!

Now I have my pancake AND I can eat it too 🙂

Blueberry Paleo Pancake Ingredients

• 3 large eggs
• 1/2 cup + 3 tablespoons almond or full-fat coconut milk
• 1 tablespoon organic honey
• 1/2 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 cup tapioca flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of fine-grain sea salt
• coconut oil, for greasing the skillet
• 1/2 cup fresh blueberries
• coconut butter for serving
• maple syrup, for garnish (optional)

Blueberry Paleo Pancake Recipe

1. In a large bowl, whisk the eggs. Add the almond milk, honey, lemon juice, and vanilla and whisk until well blended. In a separate bowl, mix together the coconut flour and tapioca flour, then add to the wet ingredients 1/4 cup at a time, while continuously whisking. Then mix in the baking powder, baking soda and salt.
2. Grease a large skillet and place over medium heat. Once the skillet is warm use a ladle to pour 3-inch pancakes into the skillet. Once bubbles begin to appear in the surface of a pancake, drop a small handful of blueberries into it and flip. The pancake should cook on each side 3-4 minutes. Repeat with the remaining batter.
3. Top with coconut butter and maple syrup, if desired.

ENJOY!