Blueberry Pancakes

Blueberry Pancakes

Category: Breakfast



  • 3/4 cup full fat coconut milk

  • 2 tablespoons apple cider vinegar

  • 1/2 cup almond flour

  • 1/2 cup cassava flour

  • 1 tablespoon coconut flour

  • 2 tablespoons maple syrup

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 egg

  • 2 tbsp I Can’t Believe It’s Not Butter!® Original Spread, melted

  • Blueberries, for garnish

  • Bananas


  • Influencer: Kitchy Kitchen

  • Whisk all of the dry ingredients together in a bowl.

  • In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.

  • Heat a skillet or griddle on medium-high heat and coat with ICBINB.

  • Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. Dot with blueberries.

  • They’re much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip
    and cook for an additional 1-2 minutes.

  • Serve immediately with maple syrup, bananas and other toppings.

Read Nutritional Facts

Related Recipes

Love this recipe? We think you’ll like these too!

See All Recipes