Amazing paleo banana coconut flour pancakes served with fresh wild blueberry maple syrup! So delicious and easy to make + a great source of both protein and healthy fats.
I’ve gotten into a pretty solid Saturday routine where I head to a cycle class at Studio Three, then come home and make the FLUFFIEST, most delicious paleo pancakes.
The nice part about weekend brunching at home? I can always count on Tony to make the bacon because you know, men and their meat obsession. SMH.
Currently, I’m SUPER into the paleo pancake mix from Bob’s Red Mill, I also love making my own homemade paleo pancake mix made with coconut flour aka these pancakes!
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. He actually does this with most of the food I make. I think I’m making a meal for 4 and it turns into a meal for 2; three servings for him and one for me.
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: All coconut flours seem to be a little bit different so you may need to add a little extra almond milk if that 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 because I love you.
Mashed banana: Just a tiny bit helps to keep the pancakes nice and moist.
Almond milk: I love unsweetened vanilla almondmilk.
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 actually went on a wild blueberry farm tour last year and learned all about the health benefits of wild blueberries!
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 (does not include syrup)
- Calories: 272
- Fat: 14.4g
- Carbohydrates: 21.4g
- Sugar: 4.9g
- Fiber: 6.9g
- Protein: 11.9g
- 1/4 cup coconut flour
- 1/4 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 unsweetened vanilla almond milk
- For the syrup:
- 2/3 cup wild organic blueberries
- 2 tablespoons pure maple syrup
- In large bowl whisk together coconut flour and baking soda; set aside.
- In a separate medium bowl, mix together the 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. It will be like a thick brownie batter.
- 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.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
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