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    Home » Breakfast

    Coconut Flour Blueberry Pancakes

    Published: Jul 29, 2021 by Mariah Mandile

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    This is my third pancake recipe on the blog, but I like options! So whether you have almond flour, cassava flour, or coconut flour, I've got you covered. These Coconut Flour Blueberry Pancakes are super fluffy, and made with only a few simple ingredients you probably have in your kitchen right now! Great for kids or adults!

    Plate of pancakes with a big bite on a fork.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Helpful Tips
    • How to store leftovers
    • Recipe
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    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of pancake ingredients.
    • Medium Sized Ripe Banana - I love adding mashed banana to my pancake recipes because it adds moisture and some extra sweetness! This recipe works best with a medium sized ripe banana.
    • Eggs - I would not recommend using an egg alternative for this recipe. The egg keeps the pancakes light and fluffy!
    • Blueberries - Fresh or frozen! If you don't have blueberries, you can swap for a different fruit, or skip the fruit altogether.
    • Coconut Flour - Coconut flour is very absorbent, which is why I don't use a lot for this recipe. It's important to measure correctly or the texture can easily become too thick.

    🍴Step by Step Instructions

    Step 1: Preparing the batter

    1. Start by mashing the ripe banana in a medium sized mixing bowl. Then add in the egg and whip with a fork until fully combined.
    2. In a separate bowl, whisk together the coconut flour, baking soda, and salt.
    3. Pour the flour mixture into the egg mixture and whisk until fully combined. Let the batter sit for a few minutes.
    Bowl of pancake mix with blueberries on top.

    Step 2: Pre-heating the pan

    1. While it's sitting, pre-heat the frying pan. Turn the burner to medium heat, and add a little coconut oil or non-stick spray.
    2. Once the pan is ready, stir in the blueberries, and start pouring the pancakes! Use a spoon to spread them out to the size you want.
    Pancake cooking on a frying pan.

    Step 3: Cooking and serving the pancakes

    1. When you see small bubbles forming on the top of the pancakes, it's time to flip! If they seem too wet and unstable, let them cook a little longer. It takes about 2-3 minutes on each side.
    2. Stack them up on a plate, and serve them with your favorite toppings - or on their own! Enjoy!
    Stack of blueberry pancakes with a bite cut out.

    Helpful Tips

    • Coconut flour is a great gluten-free flour alternative, but it's very absorbent! Make sure you scoop the tablespoon and use a knife to scrape off any excess. It's important to measure it correctly.
    • These pancakes are very fluffy, but also very delicate! When you flip them, they should feel firm on the bottom. If it seems like they will break in half, let them cook longer on that side. Scoop the entire pancake in the spatula and quickly flip.
    • Keep the stovetop on medium heat - if it's too hot the bottom of the pancakes will burn!
    • Don't over cook them! Once the bottom of the second side is golden brown, remove them from the heat. The longer you cook them, the less fluffy they will be.
    • Make sure you fully mash the banana. If you leave the banana super chunky it will not blend into the batter. You need the banana to add moisture to the pancakes!
    • After you scoop the pancake batter into the heated pan, use the back of your scoop or a spoon to gently spread them out. If they're too thick in the center it will take longer to cook.
    • Let the batter sit for a few minutes before cooking! The coconut flour will slowly thicken up the batter as it absorbs moisture.
    Fork with a huge bite of panckes.

    How to store leftovers

    Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid.

    More breakfast recipes!

    • Easy Vegetable Frittata Recipe
    • Cassava Flour Pancakes (Gluten-Free)
    • Fluffy Gluten-Free Blender Pancakes
    • Paleo Blueberry Coconut Scones
    • Blueberry Banana Muffins

    After you make these Coconut Flour Blueberry Pancakes, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

    Recipe

    Plate of pancakes with a big bite on a fork.

    Coconut Flour Blueberry Pancakes

    This is my third pancake recipe on the blog, but I like options! So whether you have almond flour, cassava flour, or coconut flour, I've got you covered. These Coconut Flour Blueberry Pancakes are super fluffy, and made with only a few simple ingredients you probably have in your kitchen right now! Great for kids or adults!
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast
    Cuisine American
    Servings 2
    Calories 202 kcal

    Equipment

    • Non-Stick Frying Pan
    • Spatula

    Ingredients
      

    • 1 Medium Sized Ripe Banana
    • 3 Eggs
    • ¼ Cup Blueberries Fresh or frozen!
    • 3 Tablespoons Coconut Flour
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Instructions
     

    Preparing the batter

    • Start by mashing the ripe banana in a medium sized mixing bowl. Then add in the egg and whip with a fork until fully combined.
    • In a separate bowl, whisk together the coconut flour, baking soda, and salt.
    • Pour the flour mixture into the egg mixture and whisk until fully combined. Let the batter sit for a few minutes.

    Pre-heating the pan

    • While it's sitting, pre-heat the frying pan. Turn the burner to medium heat, and add a little coconut oil or non-stick spray.
    • Once the pan is ready, stir in the blueberries, and start pouring the pancakes! Use a spoon to spread them out to the size you want.

    Cooking and serving the pancakes

    • When you see small bubbles forming on the top of the pancakes, it's time to flip! If they seem too wet and unstable, let them cook a little longer. It takes about 2-3 minutes on each side.
    • Stack them up on a plate, and serve them with your favorite toppings - or on their own! Enjoy!

    Notes

    Helpful Tips

    • Coconut flour is a great gluten-free flour alternative, but it's very absorbent! Make sure you scoop the tablespoon and use a knife to scrape off any excess. It's important to measure it correctly.
    • These pancakes are very fluffy, but also very delicate! When you flip them, they should feel firm on the bottom. If it seems like they will break in half, let them cook longer on that side. Scoop the entire pancake in the spatula and quickly flip.
    • Keep the stovetop on medium heat - if it's too hot the bottom of the pancakes will burn!
    • Don't over cook them! Once the bottom of the second side is golden brown, remove them from the heat. The longer you cook them, the less fluffy they will be.
    • Make sure you fully mash the banana. If you leave the banana super chunky it will not blend into the batter. You need the banana to add moisture to the pancakes!
    • After you scoop the pancake batter into the heated pan, use the back of your scoop or a spoon to gently spread them out. If they're too thick in the center it will take longer to cook.
    • Let the batter sit for a few minutes before cooking! The coconut flour will slowly thicken up the batter as it absorbs moisture.

    How to store leftovers

    Store leftover pancakes in a sealed bag or glass container in the refrigerator. (Make sure they have cooled first.) After about 5 days in the fridge, I would transfer them into the freezer! You can also store leftover batter in the refrigerator for a few days. Make sure to cover the mixing bowl, or transfer it into a smaller container with a lid.

    Nutrition

    Serving: 1gCalories: 202kcalCarbohydrates: 23gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 246mgSodium: 681mgPotassium: 317mgFiber: 6gSugar: 10gVitamin A: 404IUVitamin C: 7mgCalcium: 41mgIron: 2mg
    Keywords coconut flour blueberry pancakes, coconut flour pancakes, fluffy gluten-free pancakes, gluten-free blueberry pancakes, how to make coconut flour pancakes
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Mel

      July 29, 2021 at 4:22 pm

      5 stars
      How many of pancakes (or grams) are in one serving? How many tablespoons of batter equal one pancake? Just trying to get the nutrition info for my macros 🤗

      Reply
      • Mariah Mandile

        July 30, 2021 at 8:47 am

        The recipe makes six pancakes! I would say it's about 2 tbs. per pancake.

        Reply

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