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Old Fashioned Blueberry Pancakes

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 30-35 minutes

Serves 2 + a leftover serving for the freezer or to share

Old-Fashioned Blueberry Pancakes.JPG


  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup dry roasted pecans, finely chopped**
  • 1/4 teaspoon vanilla
  • 1 cup non-dairy milk of choice
  • 4 eggs
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon grass-fed butter
  • Grass-fed butter & maple syrup or raw honey to serve


  1. Whisk together dry ingredients including the roasted pecans.
  2. In a separate small bowl combine vanilla, almond milk, and eggs - whisking until smooth.
  3. Combine the wet ingredients into the dry, stirring until fully combined.
  4. Add the blueberries and gently combine into the batter.
  5. Heat a large skillet or griddle over medium-high heat. Add a tablespoon of butter.
  6. Once the butter has melted, pour 1/3 cup of batter onto skillet and reduce heat to medium-low.
  7. Cook until small bubbles form, about 3-4 minutes, and flip. Cook 1-2 minutes or until the pancake is cooked through.
  8. Once cooked transfer to a plate and top with a small amount of butter and maple syrup. Enjoy!

*You can either use a knife to finely chop the pecans or use a mini food processor which does the work in a snap!