Breakfast & Brunch

Fluffy Coconut Flour Pancakes With Wild Blueberry Maple Syrup

READY IN: 20mins


  • 14 cupcoconut flour
  • 14 teaspoonbaking soda
  • 2tablespoonsalmond butter (or your favorite natural nut butter)
  • 2eggs, slightly beaten
  • 12 tablespoonhoney or 1/2tablespoonmaple syrup
  • 12 mediumbanana, mashed
  • 14 cupunsweetened vanilla almond milk
  • Syrup
  • 23 cup wild organic blueberries
  • 2tablespoonspure maple syrup

    Serving Size: 1 (170) g

    Servings Per Recipe:2

    Calories: 292.1

    Calories from Fat 125 g 43 %

    Total Fat 13.9 g 21 %

    Saturated Fat 2.3 g 11 %

    Cholesterol 186 mg 62 %

    Sodium 266.1 mg 11 %

    Total Carbohydrate35 g 11 %

    Dietary Fiber 3.6 g 14 %

    Sugars 25.8 g 103 %

    Protein 10.3 g 20 %


  • In large bowl whisk together coconut flour and baking soda and set aside.
  • In a separate medium bowl, mix together the nut butter, eggs, honey, banana, and almond milk until smooth and well combined.Add wet ingredients to flour mixture and mix together.
  • Lightly coat a large skillet or griddle with coconut oil or butter and place over medium low heat.Drop about 3 tablespoons of batter onto the skillet.You may need to use a spoon to spread out the batter just a tiny bit.Smaller pancakes work best.Cook until bubbles appear on top and the edges are well cooked.
  • Flip cakes and cook until golden brown on underside, 2 minutes.
  • 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 pancakes immediately.
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