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!
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🍴Ingredient Notes
- 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
- 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.
Step 2: 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.
Step 3: 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!
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.
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
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!
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
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Mel
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 🤗
Mariah Mandile
The recipe makes six pancakes! I would say it's about 2 tbs. per pancake.