Heart-Healthy Paleo Pancakes

Start your morning off with a stack of these Heart-Healthy Paleo Pancakes, a nutritious and delicious way to fuel your day! Crafted with nutrient-dense almond and coconut flours, these fluffy pancakes are naturally gluten-free, grain-free, and dairy-free, perfect for those following a paleo lifestyle or seeking a clean breakfast option. Lightly sweetened with pure maple syrup and infused with a hint of cinnamon and vanilla, these pancakes strike the perfect balance of flavor and health. Fresh blueberries folded into the batter add a burst of antioxidants and natural sweetness, while the use of healthy fats like coconut oil ensures every bite is as satisfying as it is nourishing. Ready in just 25 minutes, these pancakes are a breeze to whip up and make for a versatile meal—top them with additional fruit or a splash of maple syrup for an irresistible finish! Perfect for busy mornings or a leisurely weekend brunch, these paleo pancakes are a heart-healthy twist on a breakfast classic.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup Almond Flour
• 2 tablespoons Coconut Flour
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Cinnamon
• 3 large Eggs
• 0.5 cup Unsweetened Almond Milk
• 1 teaspoon Vanilla Extract
• 1 tablespoon Maple Syrup
• 1 tablespoon Coconut Oil
• 0.5 cup Blueberries

Directions

Step 1

In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon. Whisk together until well mixed.

Step 2

In a separate bowl, whisk the eggs until they are frothy. Add in the unsweetened almond milk, vanilla extract, and maple syrup. Stir until all wet ingredients are combined.

Step 3

Slowly incorporate the wet ingredients into the dry ingredients, stirring gently until a batter forms. Ensure there are no lumps.

Step 4

Fold in the blueberries gently into the batter to avoid them from breaking.

Step 5

Heat a large non-stick skillet over medium heat and add the coconut oil.

Step 6

Once the coconut oil has melted and the pan is hot, pour 1/4 cup of batter onto the skillet to form a pancake.

Step 7

Cook for about 2-3 minutes or until bubbles start to form on the surface of the pancake. Carefully flip the pancake and cook for another 2 minutes or until both sides are golden brown.

Step 8

Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Step 9

Serve the pancakes warm, with an optional drizzle of extra maple syrup or a topping of fresh fruits.

Nutrition Facts

Serving size	497.3 grams (497.3g)

Amount per serving	% Daily Value*
Calories	1081

Total Fat 80.50g	103%
Saturated Fat 21.90g	110%
Polyunsaturated Fat 0.60g
Cholesterol 558mg	186%
Sodium 1523mg	66%
Total Carbohydrate 55.90g	20%
Dietary Fiber 19.40g	69%
Total Sugars 25.50g
Protein 43.60g	87%

Vitamin D 167IU	835%
Calcium 518mg	40%
Iron 7mg	41%
Potassium 360mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 15.5%

Carbs: 19.9%