Coconut Flour Blueberry Pancakes

December 14, 2015

So I got a little creative in the kitchen this weekend, and the result was pretty wonderful.


It was Sunday morning, I was laying in bed while checking Instagram and thinking about what I wanted to make for breakfast (so typical).

Oatmeal? A smoothie bowl? Dolled up toast? Nothing in particular was calling to me. It wasn’t until I scrolled past someone’s Sunday pancake stack that I knew I wanted to mix it up and make some of my own.

I had coconut flour on hand from a recent recipe, and thought it would be perfect to incorporate into pancakes for something light and fluffy. I spent a few minutes on Pinterest searching for a recipe to use before deciding to wing it and make one up on my own.


These pancakes were so simple and incredibly delicious. The combination of eggs, coconut oil, and coconut flour provide the perfect amount of protein/healthy fat to keep you full without the heavy feeling you’re left with after eating regular pancakes. They’re fluffy, slightly coconutty, and lightly sweet – the perfect combination!

Feel free to eat them plain, but I suggest topping them with nut butter, berries, banana slices, coconut butter, or pure maple syrup. Serve these up for your family or friends next weekend for a breakfast or brunch that is sure to please even the biggest of pancake fiends.


Coconut Flour Blueberry Pancakes

Serves 2 as a main dish, but could serve 3-4 as a part of a bigger brunch


  • 2 eggs
  • 1/3 cup egg whites
  • 1/3 cup coconut flour
  • 1/2 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • Cinnamon to taste
  • 12 drops of stevia (or an appropriate amount of your sweetener of choice)
  • 1 cup of blueberries (I used frozen)


  1. Crack the eggs in a medium mixing bowl and stir to combine.
  2. Add in egg whites, coconut flour, milk, and coconut oil, then stir until a batter forms.
  3. Stir in vanilla extract, cinnamon, stevia, and blueberries
  4. Heat a medium or large pan over medium. Coat with cooking spray.
  5. Pour batter in desired sized pancakes. Cook each side of the pancake for 3-4 minutes, or until golden brown.
  6. Repeat step 5 until all the batter has been used.
  7. Serve immediately with desired toppings.

When I made these, they yielded about 5 medium pancakes. Feel free to make them smaller or larger based on your preferences.


XO, Bailee

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  • Reply Kimberly Garwood December 14, 2015 at 8:31 pm

    These look amazing! And they are gluten and dairy free! ☺

  • Reply Kimberly Garwood December 14, 2015 at 8:31 pm

    These look amazing! And they are gluten and dairy free! ☺

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