These paleo blueberry pancakes are made with coconut flour and studded with fresh blueberries. This healthy coconut flour pancake recipe is fluffy, moist and lightly sweetened (not loaded in sugar) - perfect for a healthy weekend breakfast.

maple syrup dripping off stack of blueberry pancakes

Our weekend breakfasts nearly always include pancakes (with a few other sides like crispy bacon and fresh sliced cucumber). And this means that I have a whole lot of pancake recipes I run through.

These paleo blueberry pancakes have been making a recent appearance at the breakfast table. As, blueberries have been surprisingly good even though it's the middle of winter.

This paleo pancake recipe is made with coconut flour, lightly sweetened with maple syrup and loaded with fresh blueberries.

Recipe Highlights

Paleo: these blueberry pancakes are made with paleo ingredients
Gluten Free & Grain Free: made with coconut flour and a little tapioca flour (no wheat flour)
Lightly Sweetened: this pancake recipe uses a little maple syrup to sweeten the batter
Low Carb: lower in carbs than your average pancake recipe
Fluffy: these are fluffy coconut flour pancakes
Moist: coconut flour can often lead to dense, dry baked goods but these pancakes are moist

The whole family is sure to love these healthy blueberry pancakes!

Ingredients

Here's what you need to make these blueberry coconut flour pancakes:

large eggs
avocado oil
maple syrup
vanilla extract
water (or nut milk)
coconut flour
tapioca flour
paleo baking powder
baking soda
salt
fresh blueberries

No ingredient substitutions have been tested. For best results, use the ingredients listed.

How to Make Paleo Blueberry Pancakes From Scratch

The batter for these paleo blueberry pancakes is made in a mixing bowl and cooked on the stove top. Here are the steps:

First, combine the wet ingredients in a medium-sized mixing bowl. This includes the eggs, avocado oil, maple syrup, vanilla and water. Whisk until smooth.

Next, add in the dry ingredients. This includes the coconut flour, tapioca flour, baking powder, baking soda and salt. Whisk until smooth.

Let the batter sit for 5 minutes to thicken, then fold the blueberries into the batter.

Preheat a frying pan on medium heat and grease with a bit of oil (I used coconut oil).

Then, scoop about ¼ cup of pancake batter from the mixing bowl and pour it onto the preheated frying pan. Cover with a lid and cook until bubbles start to form on top of the pancake.

Lastly, remove the lid to the frying pan, flip the pancakes and continue cooking until done.

Repeat until all pancakes have been cooked. (This recipe will make 7 blueberry pancakes.)

coconut flour pancakes on wire cooling rack

Paleo Pancake Toppings

These coconut flour pancakes will go with nearly any of your favorite pancake toppings. Here are some great paleo topping ideas:

roasted coconut butter
coconut cream
nut butter
homemade sunflower seed butter
dairy free yogurt
melted chocolate
honey
maple syrup
fresh berries
freeze dried fruit
cacao nibs
dye-free sprinkles

More Paleo Pancake Recipes

Almond Pulp Pancakes

Lemon Poppy Seed Pancakes

drizzling-maple-syrup-onto-applesauce-pancakes

Cinnamon Apple Pancakes