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Grain-Free Blueberry Pancake Recipe for Any Meal

Healthy, comforting, and ready in under 15 minutes!
Picture of Samantha Stock-Armellino

Samantha Stock-Armellino

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Freshly picked blueberries in wooden bowl, symbolizing antioxidants and healthy nutrition.

Nothing invokes childhood memories of Saturday mornings than sweet, fluffy pancakes in my PJs! While they’re tasty at any time of the day, if you ask me, breakfast for dinner is about as comforting as it gets. Being on a limiting diet can be tough and feel restrictive when you’re craving your favorite foods. But, where there’s a will, there’s a way. This is an ideal recipe with only a five-minute prep that will satisfy your comfort-food craving (and make you wonder where this recipe has been your whole life). 

A few notes, before we get started:

  • Cassava flour. Let’s start there. It’s gluten, nut, and grain free; made from a root vegetable; and is most similar in soft texture and neutral flavor to regular flour. It is also extremely high in vitamin C. I recommend Otto’s brand. I have made pancakes before with only almond flour, and they come out very different. The cassava flour is the key to the true fluffy pancake texture. 
  • I used jumbo frozen blueberries, but you can use fresh or frozen. 
  • Use really high quality pure maple syrup – it makes such a difference in taste and nutrition. 
  • You can exclusively use coconut oil and make the recipe dairy free, however I prefer the butter flavor. 
  • You can go crazy here and add bananas, cinnamon, coconut, or even chocolate or lemon zest. Get creative! 

Let’s get cooking! 

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8-10 pancakes 

Ingredients

1 cup Cassava flour 
1 cup frozen or fresh blueberries
½ cup almond flour 
1 tablespoon aluminum-free baking powder 
1 teaspoon salt
1 ¾ cups coconut milk 
2 eggs 
2 tablespoons melted butter (or coconut oil; I prefer the butter) 
Extra coconut oil and/or butter to cook with 

Directions

  1. Sift and mix dry ingredients.
  2. Add in wet ingredients. 
  3. Whisk until no clumps.
  4. Store in the fridge for five minutes. 
  5. Heat cast iron skillet on medium.
  6. Mix together the extra melted coconut oil with the butter. Put some of this mixture in the pan.
  7. Ladle in pancake form.
  8. Sprinkle on blueberries. 
  9. Don’t flip until you see some bubbles.

You will need to monitor the stove temperature. I like a darker-than-golden face. If you flip more than once (which I did on a few), be sure to brush the butter-oil mixture on the cooked side before you flip it. Cook until they have a fluffy center, and reach your desired color. I didn’t add any sugar to the batter; it really doesn’t need it. I simply topped with whole butter and a few dots of pure maple syrup. 

Enjoy! 

Picture of Samantha Stock-Armellino

Samantha Stock-Armellino

Sami took her first Yoga class over twenty years ago at the University of Oregon and it was love at first asana. At first, she was so drawn in by the strength and flexibility she gained in creating interesting shapes on the mat, which eventually morphed into a deep appreciation for the mindfulness, bio-mechanics and the science behind yoga. After living in chronic pain for many years after spinal surgeries, yoga saved her life one breath and posture at a time. Her approach to yoga is to help people feel joyful ease and build strength through strategic sequencing to open the body, center the mind and connect within. She draws on the creativity, grit and structure she’s cultivated from her careers as a chef and in human resources.

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