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Blueberry Pancakes with Blueberry-Maple Syrup

Active Time: 25-30 minutes / Cook Time: 15-20 minutes / Total Time: 25-30 minutes

Makes 2 servings (about 3 pancakes each)

Blueberry Pancakes.JPG


  • 1 cup blueberries, divided
  • 1/4 cup maple syrup
  • 1/2 tablespoon ground chia OR flax seed
  • 1 1/2 tablespoons water 1 cup + 5 tablespoons almond flour
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons tapioca flour pinch fine sea salt
  • 1 egg, lightly beaten
  • 3/4 teaspoon pure vanilla extract
  • 1/2 cup plus 1 tablespoon almond milk
  • 1 tablespoon ghee, divided


  1. . In a small saucepan over low heat, combine 1/2 cup blueberries and maple syrup. Let cook while you make the pancakes.
  2. In a small bowl, whisk together the chia or flax seeds and water. Set aside to thicken.
  3. In a large bowl, whisk together almond flour, baking powder, tapioca flour, and sea salt.
  4. In a large measuring cup or small bowl, whisk together egg, vanilla extract, and almond milk. Whisk in chia/flax mixture.
  5. Pour egg mixture into flour mixture and mix until fully combined.
  6. Heat 1/2 tablespoon ghee in a large skillet over medium heat. When it bubbles lightly, scoop 1/4 cup batter per pancake into skillet. Quickly add a sprinkle of blueberries on top of each pancake. Cook until little bubbles form and pop on the surface of the pancake, 3- 4 minutes. Flip (Carefully—these are more fragile than wheat flour pancakes!) and cook until done, about 1 minute. Repeat with remaining ghee and batter.
  7. Very gently mash about 1/4 of the blueberries into the maple syrup. Serve pancakes with syrup.