Heart-Healthy Paleo Pancakes
Start your day with a nourishing stack of **Heart-Healthy Paleo Pancakes**, a guilt-free indulgence that's perfect for clean eating and packed with flavor. Made with a blend of nutrient-dense almond flour and coconut flour, these pancakes are naturally gluten-free, grain-free, and rich in healthy fats. Sweetened with just a touch of maple syrup and loaded with juicy blueberries, they strike the perfect balance between wholesome and delicious. With eggs and unsweetened almond milk creating a soft, fluffy texture, these pancakes are ideal for a paleo breakfast or brunch that prioritizes heart health without compromising on taste. Quick and easy to prepare in under 30 minutes, they’re best served warm, drizzled with syrup, or topped with fresh fruit for an irresistible, nutritious start to your day.
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Recipe Information
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
Instructions
In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, and cinnamon. Whisk together until well mixed.
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.
Slowly incorporate the wet ingredients into the dry ingredients, stirring gently until a batter forms. Ensure there are no lumps.
Fold in the blueberries gently into the batter to avoid them from breaking.
Heat a large non-stick skillet over medium heat and add the coconut oil.
Once the coconut oil has melted and the pan is hot, pour 1/4 cup of batter onto the skillet to form a pancake.
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.
Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm, with an optional drizzle of extra maple syrup or a topping of fresh fruits.
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 25.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 518 mg | 40% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 360 mg | 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.
