These Coconut Flour Pancakes with Blueberry Sauce are low carb and delicious!
Well, let me tell you, it is hard finding a good gluten free, easy, coconut flour pancake recipe! Until now, that is. This recipe is adapted from Goop and these are so tasty and fluffy, they’re amazing. I have tried many gluten free pancake recipes and there was always something wrong, too thin, broke apart easily, the taste was off, weird consistency. You get the idea. I have made quite a few batches of these beauties and they come out great every time. So, if you are looking for a tasty, easy, fluffy, low carb pancakes, try these.
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One leeetle tip when making these Coconut Flour Pancakes –
I have made this with and without lemon zest. Definitely make with if at all possible. It adds something that makes them tastier. It really does. 🙂
Another tip –
Try to have all ingredients at room temperature. From experience, I have learned that when cold eggs are blended with liquid coconut oil, the coconut oil gets lumpy. You can rectify this by whisking the batter, but I find the pancakes aren’t as fluffy. Just a few things to look out for.
One day when making these coconut flour pancakes, I added this easy to make blueberry sauce. I do hope the photo tells the story of how tasty it was and how fluffy the pancakes are. Add some banana slices on top for extra fun!
This is one of those recipes that over time you will memorize and be able to whip together any morning.
I would love to know how you like it if you try it!
Enjoy!
Christine
- Coconut Flour Pancakes
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- pinch salt
- 3 tablespoons coconut oil (melted)
- extra coconut oil or ghee for pan
- 1 tablespoon maple syrup
- 3 large eggs (at room temperature)
- 1/3 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Blueberry Sauce
- 1 cup frozen berries (use one kind or a mix of several)
- 2 tablespoons maple syrup
- Maple syrup or blueberry sauce for serving
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Coconut Flour Pancakes
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Combine dry ingredients (coconut flour, baking soda and salt) in a medium sized bowl.
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Melt coconut oil until just melted
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Combine eggs, coconut oil, maple syrup, vanilla, lemon zest in a bowl and whisk together.
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Add wet ingredients to dry ingredients and mix until just combined. Set aside for about 2 minutes. This gives the batter a chance to come together.
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Heat 1 tablespoon coconut oil or ghee in a pan over medium low heat. Add two tablespoons of pancake mix and form pancakes in the pan. Cook for about two minutes per side.
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Blueberry Sauce
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Combine berries, maple syrup and a few tablespoons of water in a saucepan over medium low heat. Bring to a low simmer cook until berries are soft and tender, about 8 -10 minutes.
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The mixture can be immediately poured over pancakes, or if you desire a smoother texture can be put in a blender and processed (and then poured over pancakes).
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Store in the frig for up to 4 days.
Update 6/8/15 – getting eggs at room temperature – place eggs in bowl of warm water for about 10 minutes. Since you want all ingredients as close to room temperature as possible, you could also place almond milk in pan and heat for a few minutes to take chill off. This way, the ingredients should all come together nicely. Enjoy!
Favorite Products used for success in this recipe: Coconut Flour, Coconut Oil, Maple Syrup, Vanilla Extract, Whisk, Mixing Bowl, Sauce Pan, Cast Iron Skillet. This coconut flour works well also! (Affiliate Links)
Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site. I look forward to creating and posting many more delicious recipes for you.
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I'm Christine and this is where I share my favorite recipes using the freshest ingredients possible. 
Yum! Looks great! (and I love your blog name!)
Cece Leskova recently posted…Recipe : Orange Almond Cake with Chocolate Topping (Gluten Free)
Great website…this recipe says it serves 6…how many pancakes are in each serving?
Thanks…keep up the good work!
Aww, thank you! I usually make about 8-12 pancakes (total) with this recipe, depending on size of pancakes. So, usually about 2 pancakes per serving. Great question!
Thanks for the info…can’t wait til morning so I can try this recipe…I wonder how far in advance I could make the batter???
Again, keep up the good work!!
Thank you! I have never made the batter in advance, so not sure how it would be. I usually make it fresh and after I mix up the batter, let it sit for a few minutes (maybe 3), while I get any toppings ready. I would love to know how you like them! I make them every week, they are a favorite.
They are my new favorite as well…your recipe is one of the few low carb ones that actually turned out as described…being new to a low carb diet, I greatly appreciate that!
I have half of a batter recipe left…going to try it tomorrow…I’ll let you know if it works…
Awesome! So glad to hear it!!
I don’t see in the directions when to put almond milk in??? I’m in the midst of making this and it doesn’t say to add to wet ingredients
Hi Kaya,
Yes, the almond milk is one of the wet ingredients. Hope this helps!
This pancake recipe sounds great, but I need an ingredient clarified before I try it: the recipe reads 1/4 cup of coconut flour. That does not seem to be near enough flour to make eight pancakes. Am I mis-reading something?
Thanks.
Hi Pam,
Great question! It all depends on the size of your pancakes. Lately, when making these, I usually get 6-8 medium sized pancakes. Next time I make them, I will measure for more accuracy. Hope that helps!
These look great but I can’t have eggs. Do you think a chia or flax egg substitute would work here?
Hi Kelly, Great question! I believe I have tried these with flax eggs and it did not work. Sorry!
Trying these tomorrow morning! So excited!
Awesome and hope you liked them! 🙂