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Blueberry Peanut Butter Pancakes for Two (Gluten-Free)

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Blueberry peanut butter pancakes for two are the perfect breakfast for you and yours! They make just the right amount so you won't be stuck with leftovers and they're gluten-free and bursting full of fresh blueberries!

Blueberry peanut butter pancakes for two are the perfect breakfast for you and yours! They make just the right amount so you won't be stuck with leftovers and they're gluten-free and bursting full of fresh blueberries!

Friday was a really good mail day. I was sitting next to the window like a dog waiting for its owner to come home except I was waiting for the UPS truck. I had an overnight package coming to me and I just really really wanted it. It had a timestamp of “before 10:30 A.M.” and of course it didn’t come until 10:20. I was still regardless when the doorbell rang. It was my COOKBOOK. The advance copies for press and whatnot have come in from the printer so my publisher sent me one. Seriously over the moon with it. It’s kind of surreal because it’s been two years in the making and I’m finally able to touch and hold it and FLIP THROUGH THE PAGES. Ahh!! It’s so weird to have something of mine PRINTED with my name on it. I can’t wait until you all can get a copy in your kitchens. It’s up for pre-order right now if you’re interested. All details are here :)

I’m really obsessed with making pancakes these days for breakfast. I sometimes make a big batch and freeze them so we can have easy breakfasts on work days but my favorite is making them fresh on weekends. The best of all? This pancake recipe makes exactly TWO servings. So you get four pancakes from this batter (give or take, I guess depending on how thick your batter is, etc. – it will vary but every time I’ve made them – and we’ve made them almost every weekend since June, I’ve had exactly four). Two for you and two for your cutie. Perfect!

Blueberry peanut butter pancakes for two are the perfect breakfast for you and yours! They make just the right amount so you won't be stuck with leftovers and they're gluten-free and bursting full of fresh blueberries!

We went to Trader Joe’s one weekend and they had this huge crate of organic blueberries for sale so we bought some because we love adding them to our morning granola and these pancakes! Immediately after buying them, I knew I had to make these blueberry peanut butter pancakes for two! They also have this ridiculously amazing peanut butter there with flax and chia seeds that I threw into the batter. You can definitely just use regular peanut butter for this (or any other nut butter) but we loved the combination of the blueberries and peanut butter for this pancake recipe! I love how thick and fluffy they are. And the fact they’re gluten-free?! Winner! Throw a side of crispy bacon with these and you’ve got yourself a delicious weekend breakfast for you and yours!

Blueberry peanut butter pancakes for two are the perfect breakfast for you and yours! They make just the right amount so you won't be stuck with leftovers and they're gluten-free and bursting full of fresh blueberries!

 

Blueberry peanut butter pancakes for two are the perfect breakfast for you and yours! They make just the right amount so you won't be stuck with leftovers and they're gluten-free and bursting full of fresh blueberries!

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Blueberry Peanut Butter Pancakes for Two (Gluten-Free)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Blueberry peanut butter pancakes for two are the perfect breakfast for you and yours!

Servings: 2
Ingredients
  • 1 cup almond meal, also known as almond flour
  • 2 tablespoons tapioca flour, also known as tapioca starch
  • 2 teaspoons coconut flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup coconut milk beverage, NOT canned coconut milk (or if you prefer, you can use any milk of your choice)
  • 2 tablespoons peanut butter
  • Splash of vanilla extract
  • 1 tablespoon maple syrup
  • 1/3 cup blueberries, or more if you prefer it loaded!
Instructions
  1. In a large mixing bowl, whisk together the dry ingredients then make a well in the center of the dry ingredients.
  2. Add all the liquids into the center then gently start whisking everything together until the batter forms. The batter will be on the thicker side. If you like a thinner consistency, you can add more liquid but be warned that this will yield more pancakes.
  3. Gently fold in the blueberries, careful to not burst them.
  4. Heat up a skillet over medium-high heat and add a little bit of coconut oil or any kind of cooking fat to the skillet.
  5. Using a 1/3 cup measuring cup, scoop out the batter and place it into the center of the skillet. Cook until bubbles start forming on the top of the pancake then flip and cook the other side until browned and pancake is fully cooked through. Repeat until all the batter is used up.
  6. Serve and enjoy!
Recipe Notes

If you're making this for more than two, it's very easy to double or even triple this batter! It works perfectly so feel free to double, triple, or even quadruple for a crowd!

There also seems like there are a lot of specialty ingredients in this recipe. I won't lie, yes, there are. I bought them when I was on my paleo challenge and found a multitude of ways to use them. They aren't just for one recipe. Almond meal/flour can be used in substitute for breadcrumbs in meatballs or as a crust coating for meats. Tapioca starch/flour can be used as a thickener and the reason why it is in this recipe is because it gives it a lighter and fluffier interior. I've also used it in waffle recipes and it significantly makes it lighter and crunchier. Coconut flour is amazing in a bunch of baked goods. A little goes a long way so one bag will last you a while!


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Posted on August 24, 2015

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  1. 08/24/2015 at 7:48 am

    I’m starving looking at these pancakes!! And seriously so excited for you. I can’t wait to see the book in person and flip through it myself. :)

  2. 08/24/2015 at 7:56 am

    While I love making pancakes to freeze, making the entire batch can get tiresome for those mornings you just want to eat! I love the blueberry and peanut butter mix…never go wrong when PB is involved!

  3. 08/24/2015 at 8:36 am

    I love that this makes a small batch!! And who knew you could freeze pancakes? I’m going to have to try that, since it would be so convenient for school days.

  4. 08/24/2015 at 9:13 am

    Beautiful pancakes!! Love these flavors!!!

  5. 08/24/2015 at 9:47 am

    I could go for a stack of these pancakes right now! And I agree with Naomi, I didn’t know you could freeze pancakes! Genius!

  6. 08/24/2015 at 9:48 am

    I love almond/cashew meal in pancakes. It really ups the satiety of the dish.

    Also, those blueberries are perfect.

  7. 08/24/2015 at 9:57 am

    I am so excited for you Julie! This is such a big moment and it seriously feels like you are holding your new babY! (which of course you are in many ways) Also- the pancakes look awesome (and so do these pictures!)

  8. 08/24/2015 at 12:17 pm

    Looks like a great Sunday morning breakfast!

  9. 08/24/2015 at 9:56 pm

    I’m so beyond excited for your cookbook Julie!! All your hard work has come to fruition!! So proud!

  10. 08/24/2015 at 11:13 pm

    Making and freezing pancakes has always been a staple but there’s nothing like fresh ones! Love that this recipe makes the perfect amount for two :) Congratulations on your book!! SO exciting!

  11. 08/25/2015 at 2:10 am

    Blueberry pancakes are my favourite breakfast too. How creative to use peanut butter to give the pancakes a nutty taste!

    Congratulations on your book! :)

  12. 08/25/2015 at 12:57 pm

    Peanut butter is my love language. These look fabulous! And congrats on your cookbook!

  13. 08/26/2015 at 8:03 am

    Loving these pancakes!!

  14. 08/27/2015 at 12:30 pm

    I am so happy for you and your cook book!!! These pancakes are some of the most beautiful I’ve seen! Ready to give them a try!

  15. 08/28/2015 at 6:55 pm

    Now that’s a breakfast that I could dive into!

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