wholefood for 7 logo

Nothing like a tall stack of buttermilk pancakes, except if you have an amazing sauce to put on it! My kids thought they were so “fancy” to get these this morning, but they really aren’t a ton of work. I love them with the 3 different flours, so they are nutrient dense and full of healthy fats, but there is a nut-free option in the notes if that’s what you need too. The blueberry sauce also works well with raspberries, peaches, or mixed berries. Yum!



5 from 2 votes

Paleo "Buttermilk" Pancake with Blueberry Sauce

Author Autumn @wholefoodfor7


"Buttermilk" Pancakes

  • 1 tablespoon lemon juice can sub vinegar
  • 1 1/4 cup almond milk*
  • 1/3 cup coconut flour*
  • 1/2 cup almond flour*
  • 1/2 cup tapioca flour*
  • 1 1/2 teaspoon baking powder
  • pinch salt
  • 2 tablespoons coconut sugar
  • 1/4 cup oil I use extra light tasting olive oil or melted coconut oil
  • 1 egg

Easy Berry Sauce

  • 2 cups frozen or fresh berries
  • 1/4 cup water
  • 1/4 cup coconut sugar
  • 1 tablespoon arrowroot or tapioca flour arrowroot preferred
  • 1 tablespoon water
  • 2 teaspoons vanilla


  1. For the pancakes, add lemon juice to almond milk and set aside. This will "sour" and create your faux buttermilk. Don't skip this step!

  2. Mix all the dry pancake ingredients in a medium mixing bowl. Add all the wet ingredients, including the almond milk and lemon juice mixture. Stir gently until just combined.

  3. Let the pancake batter SIT for 5 minutes. Coconut flour is absorbant, but takes a few minutes. If you cook the batter right away, it will be soupy and too thin. Batter should be cake batter thick. This is a good time to heat your pan or skillet.

  4. Spray pan with cooking spray and pour batter in small amounts onto the heated pan (amount determined by size of pancake desired, I ususally use around a 1/4 cup)

  5. Cook until golden on both sides.

  6. Once you put the first batch of pancakes on the pan, start cooking the berry sauce.

  7. BERRY SAUCE - Add berries, water, and coconut sugar to small pot on stove over medium heat. Stir to combine and wait until boiling. Once boiling, reduce to medium heat. Cook for 4-5 minutes, until berries are soft.

  8. Combine arrowroot or tapioca flour with 1 tablespoon water and then pour into berry mixture. Stir over medium heat until mixture thickens (it only takes a minute or two!). Remove from heat and stir in vanilla.

  9. We love the berry sauce warm, topped with coconut cream on our pancakes. Yum!

  10. TO FREEZE PANCAKES: Freeze in a single layer. Once frozen, put altogether into a freezer ziplock or container. Good for 3+ months in freezer.

Recipe Notes


  • You can use 1 1/4 cups cassava flour instead of the 3-flour combo, if a nut free option is needed.
  • You can also use coconut, oat, or some other dairy-free milk instead of almond. But keep in mind some milks thickness will change the consistency. Remember, the pancake batter should be like a cake batter thickness. Add 1 tablespoon extra milk or flour to adjust as needed.


  1. 5 stars
    These pancakes turned out good, but the blueberry sauce is the real star of this show. My husband said we’re not allowed to have pancakes without the sauce anymore. So…thanks for that! I really love when new gluten free pancake recipes work out because it’s nice to switch things up.

  2. 5 stars
    This fruit sauce is incredible!! I’ve tried it with so many different fruits and have been successful every time! I definitely did something wrong when it came to the pancakes (oops!), but that was definitely user error!

    • Hooray that this fruit sauce has been such a win for you! Hope you will give the pancakes another go.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating