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Paleo "Buttermilk" Pancake with Blueberry Sauce

Autumn @wholefoodfor7
5 from 5 votes

Ingredients
  

"Buttermilk" Pancakes

  • 1 tablespoon lemon juice can sub vinegar
  • 1 1/4 cup almond milk*
  • 1/3 cup + 1 tablespoon coconut flour*
  • 1/2 cup almond flour*
  • 1/2 cup tapioca flour*
  • 1 1/2 teaspoon baking powder
  • pinch salt
  • 2 tablespoons coconut sugar or other granulated sweetener of choice
  • 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

Instructions
 

  • 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!
  • 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.
  • 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. After 5 minutes, if the batter is still soupy, add another tablespoon coconut flour. Repeat if needed. Thin batter = flat pancakes!
  • 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)
  • Cook until golden on both sides.
  • Once you put the first batch of pancakes on the pan, start cooking the berry sauce.
  • 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.
  • 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.
  • We love the berry sauce warm, topped with coconut cream on our pancakes. Yum!
  • TO FREEZE PANCAKES: Freeze in a single layer. Once frozen, put altogether into a freezer ziplock or container. Good for 3+ months in freezer.

Notes

SUBSTITUTIONS:
  • You can use 1 3/4 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 milk 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.
  • You can also use granulated monk fruit in both the pancakes and berry sauce to make these more Keto friendly!