Use frozen blueberries if fresh blueberries aren’t in season.

Equipment Needed

Measuring cups and spoons, bowl, whisk, large non-stick pan and a lifter


In a bowl, combine the almond flour, coconut flour, baking powder, egg, vanilla extract, chia seeds and melted coconut oil.

Whisk to combine. 


Preheat a non-stick pan over medium heat.

Once hot, spray liberally with coconut oil spray and add the pancake batter (making 5 small pancakes).

Press in 3 to 5 blueberries per pancake and flip.

Continue to cook on the other side for 1 to 2 minutes, or until the pancakes are golden brown. 

Remove the pancakes from the pan with a lifter.

Top with blueberries and a drizzle of maple syrup.