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Delicious Blueberry Pancakes Made with Coconut Flour

Blueberry Coconut Flour Pancakes
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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

Scale

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

  • Mix Dry Ingredients: In a small bowl, whisk together the coconut flour, baking powder, salt, and cinnamon (if using).

  • 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.

  • 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.

  • Add Blueberries: Gently fold in the blueberries.

  • 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.

  • 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.

  • 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.

Nutrition

Keywords: Blueberry Coconut Flour Pancakes

Find it online: https://sofyarecipes.com/blueberry-coconut-flour-pancakes-recipe/