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4.15 from 7 votes

Coconut flour pancakes

Coconut flour pancakes are an easy and healthy breakfast recipe. These pancakes with coconut flour are made with bananas, coconut oil and almond milk so they're clean and paleo!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Healthy Breakfast
Servings: 8 pancakes
Author: Molly Leonard

Ingredients

Pancakes

  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 2 tablespoons coconut oil melted
  • 3 eggs slightly beaten
  • 1 tablespoon maple syrup
  • 2 medium banana mashed
  • 1/3 cup unsweetened dairy free milk I used coconut milk
  • teaspoon sea salt
  • ½ teaspoon ground cinnamon

Blueberry syrup:

  • 1 1/2 cup Blueberries
  • 3 tabslespoons maple syrup
  • 2 tsp lemon juice
  • 1 tablespoon water

Instructions

  • To make the blueberry syrup. In a medium saucepan over medium heat, combine water, bluerries, maple syrup and lemon juice. Bring to a boil then lower the heat and simmer for 5-10 minutes until mixture reduces and thickens.
  • While thickening, make the pancakes. In a small bowl, combine the coconut flour and baking soda and set aside. In a large bowl, whisk together the melted coconut oil,eggs, maple syrup, banana dairy free milk, sea salt and ground cinnamon, Add the dry ingredients to the wet ingredients and mix well. Mixture will be very thick.
  • Over low heat in a large nonstick skillet, melt 1-2 teaspoons of coconut oil. Pour ¼ cup batter into the pan and use a spatula to spread it out a bit if needed. Cook for 2 minutes on one side until edges and tops are bubbling then carefully flip (you may need two spatulas) to cook for another 2 minutes on the other. Side. Repeat until all batter is gone.
  • Serve with blueberry syrup.