Blueberry and Vanilla Pancakes

For me pancakes are the ultimate comfort food. They are light, fluffy and incredibly moreish. I have been perfecting my recipe for a while and I am so excited to share it with you all. I don’t add any additional sweetner to my pancakes as I find the combination of the blueberries and vanilla make them sweet enough. I do however add a tsp or 2 of raw honey at the end, once I have stacked the pancakes high and allow the honey to melt through… To me, there is simply nothing more delicious for breakfast
5 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:11 g
Carbohydrates:6 g
Protein:4 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Into a deep bowl place the vanilla seeds, almond flour and eggs and whisk. It will be quite a thick mixture, so add a little milk at a time until you have a cake batter like consistency
  2. Over high heat place 2 tsp coconut oil in to a frying pan and allow to melt
  3. Always do a tester pancake! The first one is generally not the most successful so donu2019t be perturbed!
  4. Use one tablespoon of mixture per pancake and drop in to the pan, immediately spread in to a circular shape and drop some blueberries (and a sprinkle of cinnamon if you like) in to the mixture
  5. Allow it to cook for 3 minutes, then using a spatula gently flip the pancake and cook the other side for a further 1-2 minutes until golden brown
  6. Serve straight away with raw honey and more fresh fruit

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