I whipped up these Paleo Gluten-Free Grain-Free Blueberry Pancakes on a Saturday morning after returning home from SPIN class. I do a SPIN class every Saturday morning that combines weightlifting with biking cardio. The studio also plays hip hop music which is a huge win for me. The music keeps me pumped throughout the workout.
Calories: 231 Fat: 11G Net Carbs: 16G Protein: 9G
I love Bob’s Red Mill products. There are so many great products to help assist with maintaining a healthy lifestyle. I had been dying to try their grain-free, paleo pancake and waffle mix. I am so glad that I did! These pancakes were yummy! They do not taste different from the usual stack of pancakes.
Making pancakes can be somewhat difficult, if you want them to look nice, that is! Until I got a griddle I struggled with figuring out what temperature and settings were best to use while cooking pancakes in a skillet over the stove. I still remember those early days when I started to cook as a teenager.
No matter what, the very first pancake I made usually ended up in the trash. I could never get it right! I could never accomplish the perfect shade of brown! It was usually fully cooked on the outside, with uncooked batter on the inside. Talk about frustrating!
When I finally got a griddle it was pretty life-changing for my pancakes. I asked for a griddle one year for Christmas. I was so anxious to get it, but sadly it sat in its box in the closet for over a year before I used it. Why does that happen? When I finally put it to use I discovered it does a much better job of cooking the pancakes evenly! I also feel like the pancakes cook a lot faster, too. Or maybe I just feel better about it because I am not watching them like a hawk as they cook.
I have a ton of burnt pancake stories with the skillet. I don’t have any using a griddle, yet!
Now, why paleo pancakes? At a first glance of the macros for this recipe you may think the pancakes are loaded with carbs, so why bother? The secret weapons to this pancake mix lie in the ingredients. Almond flour is the primary ingredient. Most pancake mix is loaded with white flour. White flour has been stripped of the parts of the wheat kernel that slow its digestion. Thus, the body turns white flour into sugar quickly.
Almond flour works differently and is a much better alternative for healthy lifestyles, including paleo. This pancake mix also packs in the protein, another secret ingredient! Each pancake has 11 grams of fat per pancake. Most of the fat is from the avocado oil used, which in monounsaturated fat….the good stuff!
Now….the syrup! These pancakes are so great they don’t NEED to have syrup. The blueberries do a great job. No syrup also makes the pancakes super convenient for meal prep. Just throw them in a Ziploc bag, and grab them each morning! However, pancakes with syrup is a staple! To keep the macros in line here, I recommend a sugar-free option. There are a bunch out there that taste terrible. Here is a sugar-free brand that I have used, that I personally enjoy.
Don’t forget the griddle for pretty pancakes!
Paleo Gluten-Free Grain-Free Blueberry Pancakes
- 1 cup Paleo Pancake Mix
- 2 eggs
- 1 tbsp avocado oil You can also use coconut oil
- 1/4 cup water
- 1 cup blueberries
- cooking spray
- Preheat the griddle to 300 degrees. If using a skillet, heat the skillet on medium-high heat. Spray with cooking spray
- Whisk all of the ingredients, with the exception of the blueberries. Ensure the mix is fully combined.
- Fold in the blueberries.
- Pour 4 small circles of batter onto the griddle or skillet. Allow the mix to cook for 3-4 minutes until the pancakes begin to form bubbles.
- You will know it's time to flip them when the circle edges begin to form. Flip and cook for an additional few minutes until the pancakes are golden brown.