Blueberry Banana Pancakes

Grain Free Blueberry Banana Pancakes

My go-to grain-free pancake recipe! The infusion of mashed banana and blueberries is perfect for breakfast. Top with maple syrup, or my favorite: add a dollop of nut butter and shredded coconut.

Blueberry Banana Pancakes

Makes about 8 pancakes

Gluten-free, Grain-free, Dairy-free, Soy-free, Paleo

  • 1¾ cup almond flour

  • ¼ cup tapioca flour

  • 1 teaspoon cinnamon

  • ½ teaspoon baking soda

  • ¼ teaspoon sea salt

  • 3 eggs, beaten

  • 2 ripe bananas, mashed

  • ½  cup dairy-free milk of choice

  • 1 teaspoon vanilla extract

  • ½ cup frozen or fresh blueberries (see ingredient tip below)

  • 2 tablespoons coconut oil (for cooking)


  1. In a large mixing bowl, combine the almond flour, tapioca flour, cinnamon, baking soda, and sea salt. Stir to blend.

  2. In a separate medium mixing bowl, combine the eggs, mashed banana, dairy-free milk, and vanilla extract. Whisk until creamy.

  3. Heat the coconut oil in a large skillet over medium heat.

  4. Pour the wet ingredients into the flour mixture and beat until a batter is formed. Fold in the blueberries.

  5. Use a large spoon to pour batter onto the skillet of desired pancakes size. Cook until edges start to turn golden brown and pancakes are able to be flipped (about 4 to 5 minutes). Cook 4 to 5 more minutes on the second side. Enjoy warm.

Ingredient tip: if using frozen blueberries, place them in a small saucepan to thaw, cooking about 5 to 7 minutes. Add them (along with the juice) into the batter before cooking.