Paleo Blueberry Almond Pancakes with Balsamic Drizzle

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Happy National Pancake Day!
I LOVE Pancakes!

I also think that I make pretty good pancakes. When I was in a culinary class at the local community college one of our assignments was to make pancakes. I made a brown-sugar caramel sauce and cinnamon whipped cream. My pancakes were Da-Bomb! That’s what my instructor said. He even drew a little bomb on my assignment sheet. He also ate the entire plate of pancakes! He only had a bite of most of the other students. All of my classmates were calling dibs on my remaining pancakes. That day made me proud.

For my family’s Iron Chef: Battle Ginger over Labor Day I made baked gingerbread men pancakes with gingerbread syrup and ginger whipped cream. My team won.

I have had dreams of opening a gourmet pancake food truck. Maybe one day I will.

But right now I am doing a 30 day paleo challenge. So that means no puffy pancakes smothered in sweet caramel, right?

No caramel for sure, but I can definitely have pancakes.

These pancakes are made with almond flour, studded with blueberries, and topped with a balsamic drizzle. I don’t feel deprived.

Because these pancakes are paleo they are NOT sweet. The balsamic drizzle adds a little bit of sweetness, but just remember that you will not be enjoying a typical pancake. Not loaded with sugar, but tasty all the same.

If you are not a fan of balsamic vinegar you don’t have to make the balsamic drizzle.

Adapted from Paleo 30 Day Challenge

Paleo Blueberry Almond Pancakes with Balsamic Drizzle

by Flippin’ Delicious
Ingredients (Serves 4)

    For the Pancakes

    • 1 cup almond flour
    • 1/2 tsp. sea salt
    • 1 1/2 tsp. baking powder
    • 2 eggs
    • 1/2 c. unsweetened coconut or almond milk
    • 2 Tbs. coconut oil
    • Blueberries(1/2-1c.)
    • Additional coconut oil for greasing the skillet

    For the Balsamic Drizzle

    • 1/2 c. balsamic vinegar

    For the Pancakes

    Mix together the dry ingredients in a bowl.
    Form a “well” in the dry ingredients and put the remaining ingredients (except blueberries) into the “well” and mix until just combined. If you need to adjust the consistency of your batter you can add additional milk or almond flour.
    Heat your skillet until a drop of water will “dance” on it. Grease the skillet with additional coconut oil.
    Make your pancakes by pouring about 2Tbs of batter in the skillet (I used my cookie scoop) and sprinkle with blueberries. When the edges begin to look dry and the bottom is lightly browned, flip, and cook until the other side is lightly browned and the pancake is cooked through. Serve with Balsamic Drizzle, if desired.

    For the Balsamic Drizzle

    Pour the balsamic vinegar into a small, non-reactive pan and reduce by 2/3. It should be slightly thicker and taste sweeter. It will thicken more as it cools.
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    1. Sarah @ Becoming Martha says

      My husband loves blueberry pancakes, so I bet he would love these! Thanks for sharing it at our Keep Calm & Link Up party! Hope to see you again in a couple of days for the next one!

    2. says

      I have no idea what paleo is, but these look delicious! I would love it if you visited my new Gluten-Free Monday party at and linked up this and any other idea you would like to share. I hope to see you there.

      • Brianna says

        Paleo is a step further than gluten-free. No grains or refined sugar. The idea is that you eat more like our paleolithic ancestors. I would love to come and participate in your party! Thank you for the invite.

    3. paleo says

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