Paleo Blueberry Pancakes with Fresh Blackberry Maple Syrup
Prep time
Cook time
Total time
Serves: 2 to 3
  • 3 ripe bananas, mashed
  • 3 eggs
  • 1 cup fresh blueberries
  • ½ cup almond butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 cup fresh blackberries
  • ¼ cup pure maple syrup
  • 1 tsp. butter
  • ½ tsp. sugar (we like to use Truvia instead)
  1. Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
  2. Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
  3. Place a large sauté pan over medium-high heat. Add butter to the pan, and then add fresh blueberries. Sprinkle the sugar on top of blueberries and sauté, stirring frequently, for 3-4 minutes. You're done when the blueberries start to release their purple juices, and their skins take on a deep purple-blue color.
  4. Remove blueberries from heat and set aside.
  5. Grease skillet with cooking spray and pour batter to make 3- to 4-inch pancakes. Just after pouring batter, drop 5-10 blueberries onto the surface of each pancake.
  6. Let each side get nice and golden-brown before flipping pancakes, about 4 minutes per side.
  7. While your blueberry pancakes are cooking, place blackberries and pure maple syrup in a food processor. Pulse until smooth.
  8. Note: We like the blackberry seeds, but if you prefer your syrup without seeds, simply strain it through a mesh colander before serving.
  9. To serve, stack pancakes, top with any leftover blueberries or blackberries, and smother with fresh blackberry maple syrup.
Recipe by Grain-Free Love at