Coconut Flour Blueberry Pancakes

These tender pancakes prove that gluten-free breakfast can be just as satisfying as traditional versions. Coconut flour creates a naturally sweet, protein-rich base that pairs beautifully with juicy blueberries and pure maple syrup.

Ingredients

  • 1/2 cup coconut flour
  • 6 large eggs
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons TN maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Redmond Real Salt
  • 1 cup fresh blueberries
  • 2 tablespoons avocado oil for cooking

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Whisk eggs in a large bowl until well beaten.
  2. Add almond milk, TN maple syrup, and vanilla extract, whisking until combined.
  3. In separate bowl, combine coconut flour, baking soda, and salt.
  4. Add dry ingredients to wet ingredients, whisking until smooth batter forms. Let rest 5 minutes to thicken.
  5. Gently fold in blueberries.
  6. Heat avocado oil in large skillet or griddle over medium-low heat.
  7. Pour 1/4 cup batter per pancake, cooking 3-4 minutes until edges set and bubbles form.
  8. Flip carefully and cook 2-3 minutes more until golden brown.

Notes

  • Coconut flour absorbs liquid differently than other flours, so don't skip the resting time.
  • Cook over medium-low heat to prevent burning before centers cook through.
  • Substitute Duck River honey for maple syrup, using slightly less due to thickness.
  • Try banana chips chopped and folded in instead of blueberries.