BrokeAss Gourmet

BrokeAss Gourmet

Coconut Flour Blueberry Pancakes

These incredibly fluffy, golden-brown (and gluten-free!) pancakes get their sweetness from just a touch of honey (agave or a few drops of stevia would work well too) and antioxidant-rich blueberries. The basic batter lends itself well to improvisation though. I’ve also made these with fresh strawberries, toasted almonds and even dark chocolate chips.

Note: The key to making these pancakes puff is to make sure to adequately beat the eggs before adding the rest of the ingredients. If you don’t have an electric beater, whisk vigorously by hand for 2 minutes.

  • ingredients
  • 4 eggs $1.50 for 12
  • 1 cup milk (I’ve also used coconut milk with good, more coconut-y results) $1.50 for a pint
  • 2 tsp honey Pantry
  • 1/2 cup coconut flour $5 for 16 oz.
  • 1 tsp. baking powder Pantry
  • 1/2 tsp salt Pantry
  • 1 cup frozen blueberries (fresh work too but are more expensive) $2.50 for 10 oz.
  • butter for frying $1.50 for a stick
Total Cost of Ingredients: $12


Beat eggs until fluffy (an electric mixer works well for this). Whisk in milk and honey until well-incorporated.

In a separate bowl, combine coconut flour, baking powder and salt. Pour in liquid ingredients and stir just until combined.

Heat a griddle or large frying pan (i find cast iron works best) and melt enough butter to coat over medium heat.

Working in batches, pour batter in 1/8-cup increments (I scraped my batter into a large spouted measuring cup, poured directly into the pan and found it worked well) into the hot buttered pan. Top each batter mound with 8 or 9 blueberries, evenly spaced. Cook until pancakes are brown on the bottom and the edges begin to dry out (2-3 minutes—these take a bit longer to cook than regular pancakes). Gently flip and cook until the other side is golden-brown.

Serve hot with butter, syrup, honey, jam or on their own.

Serves 2-3.

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Kaiza, on Aug 19, 09:37 AM, wrote:

This sounds incredible. I’ve been thinking about following a lax version of the primal diet for some time. Have you found it to be easier or harder than you thought?

Danielle, on Jan 1, 02:26 PM, wrote:

I tried a modified version of these today. I used diluted cream, since my low carb diet doesn’t allow milk, and I left out the blueberries, since i had none. I’ve missed my pancakes since I started the low carb diet, but these were good! However, next time, I think I’ll add vanilla extract for some added flavor. Thanks!

Allie, on Mar 13, 11:38 AM, wrote:

Thank you so much for your recipe! I’ve been doing my own version of low carb for a couple years now and have not found a decent replacement for pancakes… until now! I made these this morning and loved them. I omitted the honey and added a little sweetener and vanilla instead. The key really is beating the eggs well before adding the other ingredients.

Tamara, on Jul 11, 05:35 AM, wrote:

I love these pancakes and my family is very happy I found this recipe. I’ve been using coconut flour for a few years (grain free diet here) but I never read anywhere that you should whip the eggs. I now use my kitchenaid to whip them until they are VERY frothy, add the milk to the dry ingredients and then gently fold the eggs into everything. Amazing!!! I do this with every coconut flour recipe and it has revolutionized my grain free baking:)

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