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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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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
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