Description
Hi there, food lover! 👋 Looking for a healthy, gluten-free twist on classic pancakes? These Blueberry Coconut Flour Pancakes are light, fluffy, and packed with juicy blueberries! Coconut flour makes them naturally grain-free while adding a hint of sweetness and a delicate texture. They’re perfect for a nourishing breakfast or brunch, especially when drizzled with honey or maple syrup. Let’s get flipping!
Ingredients
Dry Ingredients:
- ¼ cup (30g) coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional, for extra flavor)
Wet Ingredients:
- 3 large eggs
- ¼ cup (60ml) milk (dairy or non-dairy)
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil or butter
Mix-ins:
- ½ cup (75g) fresh or frozen blueberries
For Cooking:
- 1 tablespoon coconut oil or butter, for greasing the pan
Instructions
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Mix Dry Ingredients: In a small bowl, whisk together the coconut flour, baking powder, salt, and cinnamon (if using).
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Beat the Wet Ingredients: In a separate bowl, beat the eggs, then whisk in the milk, honey (or maple syrup), vanilla extract, and melted coconut oil.
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Combine Wet & Dry: Slowly add the dry ingredients to the wet mixture, stirring until smooth. Let the batter sit for 5 minutes to allow the coconut flour to absorb moisture. If the batter seems too thick, add a little more milk, one tablespoon at a time.
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Add Blueberries: Gently fold in the blueberries.
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Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with coconut oil or butter. Pour about 2 tablespoons of batter per pancake onto the pan, spreading slightly.
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Flip & Finish: Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
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Serve & Enjoy: Stack the pancakes and serve warm with extra blueberries, a drizzle of honey or maple syrup, and a sprinkle of shredded coconut if desired.
Notes
- Coconut Flour Soaks Up Liquid: If the batter thickens as it sits, add a splash of milk to loosen it.
- For Extra Fluffiness: Separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter.
- Dairy-Free Option: Use almond, coconut, or oat milk instead of dairy milk.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 6-8 small pancakes
- Calories: ~80