AMAZING grain-free, paleo coconut flour pancakes served with fresh wild blueberry maple syrup!
I’m so excited because today I get to pick up Tony from the airport. We have a fun few days planned in Chicago, then I’ll be headed back to Alabama with him for another week or so. He usually never gets any time off during the season so we are going to soak up some Summer in the city.
The agenda so far consists of heading to Eataly, seeing a show at Second City, watching the new Jurassic Park movie and of course, eating at all the delicious restaurants I picked out myself. If it was an option, Tony would choose deep dish pizza every single time.
Another great perk of him coming home is that I get to make him breakfast AKA the best meal of the day. Being the romantic that I am, I always adore treating him to a special breakfast. I don’t think we’ve ever had boring cereal together during our entire relationship. We’re usually always making something different. Or should I say, I’m always testing out different recipes on him.
The nice part? I can always count on him to make the bacon because you know, men and their meat obsession. SMH.
The last time I baked Tony something with coconut flour in it, he fell in love and ate half the loaf for brunch. I was a little surprised because coconut flour has a little bit of a different texture and flavor, but obviously he enjoyed it quite a bit.
This time I’m planning on whipping up a batch of these coconut flour pancakes for him to try. I made them the other day and nearly ate the entire recipe myself in between photoshoots. Sometimes I’m such a savage when it comes to food. No forks required. Seriously.
These coconut flour pancakes are SO SO SO good. I had to test them about 4 different times to get the most perfect and fluffy result I was looking for. The trick? Adding a little nut butter to the coconut flour pancake batter for both flavor and to help bind the batter. Worked like magic. Here are the ingredients I love in these pancakes:
Coconut flour: I used Trader Joe’s coconut flour. All coconut flours seem to be a little bit different so you may need to add a little extra AlmondBreeze to the recipe if the batter is too thick.
Nut butter: Since I’m not paleo, I used peanut butter (MY LIFE OBSESSION) but almond or cashew butter would also work!
Eggs: Most coconut flour recipes call for what seems like a dozen eggs. This one only has two!
Applesauce: Just a tiny bit helps to keep the pancakes nice and moist.
Almond Breeze: I love using their original flavor but you could also try the Coconutmilk Almondmilk for a coconut flavor boost.
Wild Blueberries: Yes, wild blueberries are the BEST! I recommend going for the organic kind if that’s an option for you; this time of year they have the most delicious flavor.
I hope you LOVE LOVE LOVE this recipe as much as I do. If you make them, be sure to leave a comment and let me know how they turned out for you! And if you’re on Instagram, snap a photo of your pancake creation and use the hashtag #ambtiouskitchen! xoxo.
I recommend serving these with fresh organic eggs and a side of turkey bacon. Such a great breakfast!
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- Serves: 2 servings
- Serving size: 1/2 of recipe
- Calories: 272
- Fat: 14.4g
- Carbohydrates: 21.4g
- Sugar: 4.9g
- Fiber: 6.9g
- Protein: 11.9g
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- 2 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)
- 2 eggs, slightly beaten
- ½ tablespoon honey or maple syrup
- 1/2 medium banana, mashed
- ¼ cup Almond Breeze Almondmilk Original Unsweetened
- For the syrup:
- 2/3 cup wild organic blueberries
- ¼ cup pure maple syrup
- In large bowl whisk together coconut flour and baking soda; set aside. In a separate medium bowl, beat nut butter, eggs, honey, banana and almond milk together until smooth and well combined. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still thick.
- Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are adorable, duh. It's very important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each.
- To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.
To make these completely paleo: Be sure to use a paleo-friendly nut butter.
Please do not try and sub regular flour for coconut flour; the result will not be the same.
I love serving these with a side of turkey bacon and eggs.
This post was sponsored by Blue Diamond Almond Breeze Almondmilk. All opinions are my own! I love baking with their products. Thanks for continuing to support AK and the brands I work with.