Blueberry Coconut Pancakes Recipe

Name: Blueberry Coconut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sifted coconut flour; 1/4 teaspoon cream of tartar; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 2 tablespoons coconut oil; 1 tablespoon honey; 3 large eggs; 1/4 cup coconut milk; 1 teaspoon vanilla extract; 3 tablespoons butter, plus more for serving; 1 cup fresh blueberries; Maple syrup, for serving

Servings: persons

1/4 cup sifted coconut flour
1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons coconut oil
1 tablespoon honey
3 large eggs
1/4 cup coconut milk
1 teaspoon vanilla extract
3 tablespoons butter, plus more for serving
1 cup fresh blueberries
Maple syrup, for serving

1
In a medium bowl, whisk together the coconut flour, cream of tartar, baking soda and salt.
2
Set aside.
3
In a large mixing bowl or stand mixer, beat together the coconut oil and honey.
4
Continuing to mix, slowly add each egg until smooth, then add the coconut milk and vanilla.
5
Slowly stir in the flour mixture, until just incorporated.
6
Do not overmix or pancakes will be chewy.
7
On a non-stick griddle or large saute pan, melt one tablespoon of the butter over moderately high heat.
8
When the butter is beginning to foam and brown, add 1/4 cup of batter to the pan.
9
Sprinkle the top with blueberries and cook until the edges are brown, about two minutes.
10
Flip and cook for one more minute.
11
Serve immediately or place on a baking sheet in a 200 degrees oven.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup sifted coconut flour, 1/4 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, and more.

Yes, Blueberry Coconut Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Coconut Pancakes

How did you like this recipe?

Frequently Asked Questions