These coconut flour pancakes with blueberry maple syrup are perfectly fluffy and bursting with fresh blueberries!
Breakfast is one of my favorite meals because you can have a meal that tastes just like a dessert!
For this recipe, I chose to use coconut flour which makes the fluffiest and most perfect pancakes you will ever see!
Fun fact: blueberries are high in antioxidants, phytonutrients, potassium, and vitamin C. Blueberries also help lower the risk for heart disease and cancer due to anti-inflammatory properties!
I hope you love this coconut flour blueberry pancake recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Coconut Flour Blueberry Pancakes
These coconut flour pancakes with blueberry maple syrup are perfectly fluffy and bursting with fresh blueberries!
Ingredients
For the pancakes:
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 2 tbsp creamy peanut butter
- 2 eggs, lightly beaten
- 1/2 tbsp maple syrup
- 1/4 medium overripe banana, mashed
For the blueberry maple syrup:- 2/3 cup fresh blueberries
- 2 tbsp maple syrup
Instructions
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In a large bowl whisk together coconut flour and baking soda; set aside.
2. In a separate medium bowl, mix together the nut butter, eggs, maple syrup, banana and almond milk until smooth and well combined. Add wet ingredients to flour mixture and mix together.
3. Lightly coat a large nonstick skillet with coconut oil and place over medium low heat. 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. cook until bubbles appear on top and the edges are well cooked.
4. Flip cakes and cook until golden brown on underside, 2 minutes..
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
1. Serving size: Makes 6 pancakes total. Serving size is 3 pancakes.
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Topping: Top with extra blueberries!
Nutrition
serving: 3 pancakes, calories: 323kcal, carbohydrates: 38.4g, protein: 12.9g, fat: 16.2g, saturated fat: 6.1g, polyunsaturated fat: 1g, monounsaturated fat: 1.9g, trans fat: 0g, cholesterol: 186mg, sodium: 301mg, fiber: 8.5g, sugar: 26.8g