Serves 10-12 pancakes 

Prep Time: 10 min
Cook Time: 25 min


  • 1 cup greek yogurt*
  • 2 eggs, whisked
  • 3 tablespoons almond milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup tapioca flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • pinch of salt
  • For the blueberry compote
  • 1 cup blueberries
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 tablespoons maple syrup


  1. In a medium bowl, whisk together yogurt, eggs, almond milk, maple syrup and vanilla extract. In a larger bowl, whisk together tapioca and almond flour, baking powder and salt. Pour wet ingredients into dry ingredients and mix until well combined.
  2. Heat up a large griddle pan over medium and grease. 
  3. Use an ice cream scoop to scoop about ¼ cup of the batter onto the greased hot griddle and cook the pancakes until the begin to bubble, about 2-3 minutes, then flip and cook for another 2-3 minutes. The batter should be 10-12 three inch pancakes. 
  4. While the pancakes are cooking, place the ingredient for the blueberry compote in a small saucepan over medium heat and cook for about 8-10 minutes, until the berries begin to burst and soften. Stir every couple minutes to keep from sticking to the bottom.
  5. Top the pancakes with the blueberry compote and a little extra maple syrup!

Recipe Notes: *I used Kite Hill Almond Milk Greek Yogurt

Recipe by: Juli at