Blueberry Almond Pancakes (Gluten-free, Dairy-free, Vegan*)

This a small recipe designed for making breakfast for one or two people. The recipe can easily be made vegan by using an egg substitute but it is gluten-free and dairy-free (and paleo approved).

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Blueberry Almond Pancakes

Blueberry Almond Pancakes

*Gluten-Free

*Dairy-Free

*Vegan (if you use an egg substitute)

  • Author: Jennifer Brown
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 pancakes 1x
  • Category: Breakfast

Ingredients

Scale
  • 1 egg or egg substitute
  • 1/2 cup almond milk (unsweetened)
  • 1/2 teaspoon vanilla
  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon lemon zest
  • 1/3 cup blueberries
  •  1 teaspoon coconut oil (melted)

Instructions

  1. Whisk together the egg and the almond milk.
  2. Gently stir in the rest of the ingredients.
  3. In a lightly heated griddle or non-stick pan, fry in small 1/3 cup cakes over low to medium heat.
  4. Allow the cake to become golden brown before turning over and cooking on the other side.
  5. Serve with maple syrup.

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