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stack of coconut flour pancakes with blueberry syrup

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

Amazing coconut flour pancakes served with an optional fresh wild blueberry maple syrup! These easy, banana coconut flour pancakes are delicious, paleo, dairy free, gluten free and made without baking powder! These pancakes are a great source of protein and healthy fats.

Course Breakfast, Dairy Free, Grain Free, Healthy, Paleo
Cuisine American
Keyword banana coconut flour pancakes, coconut flour pancakes, dairy free coconut flour pancakes, paleo coconut flour pancakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 272 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 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 very ripe banana, mashed (about 1/4 cup mashed banana)
  • ¼ cup unsweetened vanilla almond milk, plus more if necessary
  • For the syrup:
  • 2/3 cup wild organic blueberries
  • 2 tablespoons pure maple syrup

Instructions

  1. In large bowl whisk together coconut flour and baking soda; set aside.
  2. 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.
  3. 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. 
  4. 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.
  5. 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. 

  6. Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.

Recipe Notes

Nutrition information does not include blueberry syrup because everyone likes topping their pancakes differently.

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.

Nutrition Facts
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
Amount Per Serving (1 serving (3 pancakes))
Calories 272 Calories from Fat 130
% Daily Value*
Fat 14.4g22%
Carbohydrates 21.4g7%
Fiber 6.9g29%
Sugar 4.9g5%
Protein 11.9g24%
* Percent Daily Values are based on a 2000 calorie diet.