I can’t live without blueberry pancakes. These are gluten-free, grain-free, quick and delicious. Paleo pancakes taste fantastic with Berrylicious Sauce, and you can make the whole breakfast in 15 minutes or less. Scrumptious and low-carb, you can embellish them with your favorite pancake toppings. You’ll need a food processor. Makes 12 pancakes. Serves 4.

Paleo Blueberry Pancakes

Rating: 51


  • 1 cup Just Like Sugar Table Top natural chicory root sweetener (not Baking.)
  • 1 1/3 cups medium-shredded unsweetened coconut flakes
  • 6 tablespoons arrowroot powder
  • 1 teaspoon baking powder
  • 1/8 teaspoon plus a pinch unprocessed salt
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened non-dairy milk (coconut milk, hemp milk, almond milk, etc.)
  • 1 cup fresh blueberries (or 3/4 cup frozen and very well drained)


  1. Prepare Berrylicious Sauce or your favorite pancake toppings.
  2. In a dry food processor fitted with the “S” blade, grind the sweetener to a fine powder.
  3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add the arrowroot powder, baking powder, and salt. Mix well.
  5. Heat a griddle or skillet over low heat. Check that it is ready by flicking a drop of water onto it and hear it sizzle.
  6. Add to the dry ingredients in the food processor: eggs, vanilla, and non-dairy milk. Process briefly. Slightly lumpy batter is no problem. Add blueberries to the batter and mix briefly by hand with a rubber spatula.
  7. Pour a few tablespoons of batter onto the griddle for the first pancake so it is 2 to 4 inches in diameter. I like to use the first pancake to adjust the griddle temperature so it’s perfect before making them all.


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