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Want the perfect sized treat for any morning? These (gluten-free) Single-Serve Almond Flour Blueberry Pancakes with Easy Blueberry Syrup will hit the spot.
Course Breakfast, Mornin' Eats
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1 serving
Author Brewing Happiness


  • 1/2 cup almond flour not almond meal
  • 1 tablespoon flaxseed meal
  • 1 tablespoon potato starch (sub corn starch)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup unsweetened non dairy milk
  • 1 egg
  • 1 tablespoon maple syrup
  • 1/2 tablespoon coconut oil, melted + 1/2 tablespoon for cooking
  • 1/4 teaspoon vanilla extract
  • 1/4 cup frozen highbush blueberries

for the Easy Blueberry Syrup:

  • 1/4 cup maple syrup
  • 1/4 cup frozen highbush blueberries


  1. In a small bowl combine your almond flour, flaxseed meal, potato starch, baking powder, baking soda, cinnamon and salt. Stir until well combined.
  2. Add in your non dairy milk, egg, maple syrup, melted coconut oil and vanilla extract. Stir until the batter is smooth and combined. Then stir in your frozen highbush blueberries.
  3. Heat a large pan or cooktop over medium heat. Add 1/2 tablespoon of coconut oil to the pan or cooktop, and allow it to melt and coat the surface. Pour your batter into 4 small pancake shapes on your cooktop. Cook for 4-5 minutes on the first side, flip and cook for another 2 minutes on the second side. Take off the heat and plate.
  4. Add your Easy Blueberry Syrup ingredients to a small bowl and heat in the microwave (or you can do this in a pot over the stove) on high heat for 1 minute. After 1 minute, take the syrup mixture out, and use a fork to mash the blueberries.
  5. Drizzle your syrup over your pancakes and EAT UP.

Recipe Notes

*Frozen highbush blueberries are just your regular ole’ grocery store blueberries you eat all the time and won’t say “wild blueberries” on the package.