Blueberry Peanut Butter Pancakes for Two (Gluten-Free)

Blueberry peanut butter pancakes for two are the perfect breakfast for you and yours!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 297kcal
Author Julie Wampler


  • 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!


  • In a large mixing bowl, whisk together the dry ingredients then make a well in the center of the dry ingredients.
  • 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.
  • Gently fold in the blueberries, careful to not burst them.
  • 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.
  • 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.
  • Serve and enjoy!


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!
Nutrition Facts
Blueberry Peanut Butter Pancakes for Two (Gluten-Free)
Amount Per Serving (1 serving)
Calories 297 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 26g9%
Fiber 4g16%
Sugar 11g12%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition facts are an estimate and not guaranteed to be accurate.


Serving: 1serving | Calories: 297kcal | Carbohydrates: 26g | Protein: 10g | Fat: 19g | Fiber: 4g | Sugar: 11g