paleo gluten free pancakes with blueberry sauce

The only way to start your day, these pancakes are what I lived on last year – using all whole ingredients. This time I served them with fresh, warm blueberry sauce – they flew off the plate and into our mouths so very quickly.


  • 4 tbs pumpkin purée (or any fruit or veggie purée)
  • 1 cup almond flour/meal
  • 3 large eggs, beaten
  • 2 tbs maple syrup (or honey)
  • 1.5 tbs almond butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder


Combine all ingredients in a bowl.
Spoon batter onto pan while heat is high – make em small (silver dollar size) since they are difficult to flip.
Then, immediately lower heat.
Cook for 4 mins on each side (flipping only once) on low – med low heat.

Makes 8-9 silver dollar pancakes.

Feeds 2-3 people comfortably.

Blueberry Sauce:

  • 1 cup fresh blueberries
  • 1/4 cup maple syrup (more if you want it to be more syrupy)
  • 1 tsp fresh squeezed lemon juice

…delicious happens

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