Paleo Blueberry Pancakes Recipe with Fresh Blackberry Maple Syrup

Paleo Pancakes

This recipe for paleo blueberry pancakes needs no introduction…but here I go, giving it one anyway.

I made these for Marc this morning as a Valentine’s Day breakfast surprise, since it’s his absolute favorite meal. The best part about these pancakes is the fact that they’re golden, fluffy, crisp, and delicious—all without an ounce of grains.

Or maybe the best part is the tartly sweet addition of fresh blueberries caramelized in sugar over high heat.

BlueberriesOr maybe it’s the juicy, plump blackberries combined with pure maple syrup to blanket the whole dish in a layer of succulent, syrupy delight.

As it turns out, the hardest part of this recipe is figuring out which ingredient makes your tummy happiest. Not a bad way to start the National Day of Love…or any day at all!

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.


How’d you like this paleo blueberry pancakes recipe? Let us know!


P.S. Not a huge fan of blueberries in your pancakes? Hope on over to Grain-Free Love’s recipe of regular Golden Paleo Pancakes, then!

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