Fluffy Buttermilk Blueberry Pancakes: A Healthier Delight!
Delicious and fluffy buttermilk blueberry pancakes that are paleo and nut-free, perfect for a healthy breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 cup buttermilk
- 2 large eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together the buttermilk and eggs until well combined.
- In another bowl, mix the almond flour, coconut flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with additional blueberries and syrup if desired.
Notes
- For a dairy-free version, substitute buttermilk with coconut milk mixed with a splash of vinegar.
- Make sure to use fresh blueberries for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.