Coconut Flour Blueberry Pancakes


Coconut Flour Blueberry Pancakes - GFCFSF/SCD



  • 4 eggs, room temperature
  • 1 cup gfcfsf milk (use more or less depending on desired thickness)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey
  • 3/4 cup coconut flour
  • 1 teaspoon gfcfsf baking soda
  • 1/2 teaspoon sea salt
  • 1/2 pint (about a cup) fresh blueberries
  • coconut oil or Earth Balance gfcfsf margarine for frying (the margarine would make the recipe not SCD, but still GFCFSF)



  1.  Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.
  2.  In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Add blueberries. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
  4.  Serve hot with butter, coconut oil, honey, syrup, or fruit.  Makes 8 pancakes.


Coconut Flour Blueberry Pancakes - GFCFSF and SCD