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Mini Blueberry Pancakes with maple syrup being poured on top
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Mini Blueberry Pancakes

Sweet, light and fluffy, these Mini Blueberry Pancakes are gluten-free, nut-free and dairy-free
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, gluten-free, grain-free, nut free, Paleo
Servings: 4 people


  • ¼ cup + 2 tbsp coconut flour
  • cup tapioca starch
  • ½ tsp baking soda
  • 4 eggs
  • ¼ cup dairy-free milk (I like coconut milk)
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 1 ½ tsp vanilla extract
  • Handful of blueberries


  • In a medium sized bowl, combine the coconut flour, tapioca starch, and baking soda. Mix with a whisk to combine. To the same bowl, add the eggs, milk, maple syrup, apple cider vinegar, and vanilla extract. Mix the wet ingredients into the dry ingredients until the batter is smooth and free of lumps.
  • Heat a skillet with avocado oil or ghee and pour about 2 tablepoons of batter into the skillet. Add a couple of blueberries. Cook until bubbles start to form on the surface of the pancake, about two minutes, then flip. Cook for 1-2 minutes. Continue with the rest of the batter. Drizzle with some maple syrup and serve with your favorite breakfast sides. Enjoy!