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close up of AIP Blueberry Pancakes
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3 from 1 vote

AIP Blueberry Pancakes

If you want a quick and delicious AIP breakfast, start with these AIP Blueberry Pancakes. These AIP Pancakes are perfect for not just your AIP and Paleo friends but also Vegan.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 10 pancakes
Calories: 214kcal
Author: Beth Chen


  • non stick skillet


  • 1 package Beth Blends Grain Free Flour Blend just shy of 2 cups
  • 1 teaspoon Ground Cinnamon optional
  • 1/4 teaspoon Sea Salt
  • 1/4 cup Extra Virgin Olive Oil or Avocado Oil
  • 2 tablespoons Maple Syrup
  • 1 1/2 cup Coconut Milk
  • 1 cup Blueberries


  • Combine the flour, cinnamon, salt into a large mixing bowl.
  • Next add the oil, maple syrup and coconut milk and stir until combined. The batter should be almost completely lump free.
  • Then fold in the blueberries.
  • Heat a nonstick skillet over medium to medium low heat. Once the pan is hot, pour 1/4 cup of the batter into the pan. Let cook for 1-2 minutes or until you start to see bubbles form and pop all over the pancake. Flip then let cook for another minute or two. Once finished cooking, transfer to a plate to serve immediately.


  • These cook fast, so you don’t want the pan too hot.
  • These pancakes do well as leftovers and in the freezer.
  • Cooking times may vary due to different stovetops and types of skillets.
  • If the pancakes are coming out gummy, they may need additional cooking time.
  • Switch out blueberries for another berry like chopped strawberries, raspberries, or blackberries. You can also substitute with chocolate chips (please note that chocolate is an AIP reintroduction)


Serving: 1pancake | Calories: 214kcal | Carbohydrates: 27g | Protein: 1g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 63mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg