Blueberry Coconut Flour Pancakes for One

Garrett is out of town this weekend, so I had myself a pancake pity party this morning.  One of my favorite weekend rituals is making coconut pancakes with a variety of toppings. My typical pancake arrangement consists of at least three pancakes: one pancake with peanut butter and agave on top, one pancake with sliced bananas and agave, and one pancake with a homemade blueberry or raspberry topping {syrup}. Like I said, I like variety 😉  Usually the man and I make a huge batch together, but not wanting any leftovers, I made pancakes for one.

Weekend pancakes are by far my favorite pancakes.  Waking up slowly with a cup of coffee (ahem…four cups of coffee) while stirring pancake batter is somehow therapeutic for me and just the way I want to spend a calm Saturday morning if I don’t have any pressing plans.  So today, with a 50% chance of less than half an inch of snow in the mountains (this is actually an exciting forecast for a dry winter like this one; believe it or not), I took my time making these pancakes, but of course ate them like an under-fed teenager.  Not to mention, I’m on my fifth cup of coffee while I type these words with Season 3 of Grey’s Anatomy playing in the background.  I nod my head to you: this is what happens when boyfriend is out of town.

Coconut pancakes can be tricky.  The first time I made them, I assumed they acted just as all-purpose pancakes do – you know, they tell you they’re ready to flip by forming little bubbles?  That is not the case with coconut pancakes, so if this is your first time making them, I would recommend doubling the recipe to get a good amount of practice in 😉  To summarize the coconut pancake after one year’s worth of weekend batches: they take at least three times longer to make than wheat/all purpose flour pancakes; they’re very delicate, so they are difficult to flip; it is easy to mess up the wet-to-dry portions; they’re packed with flavor so eating them plain out of your hand is definitely recommended.

For the recipe (originally taken from Mark’s Daily Apple), we used to go by “the rule of two”: 2 eggs, 2 tablespoons oil/butter, 2 tablespoons coconut flour, etc (And we’d triple the batch, so I guess it’s better to say “rule of six”). Essentially, everything (but the salt and baking powder) was a 1:1 ratio.  This routine is perfectly acceptable, but I prefer thick, fluffy pancakes, so over time, I have modified the recipe as it is presented below.

Blueberry Coconut Flour Pancakes for One

Servings: 3 medium-sized pancakes
Author: Julia
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Ingredients

For the Pancakes

For the Blueberry Compote

  • 1/2 cup frozen organic blueberries
  • 2 tablespoons honey or agave nectar
  • ½ teaspoon ground cinnamon

Instructions

  1. Start by preparing your blueberry topping, as it can simmer while making the pancake batter. In a small saucepan over low heat, add the frozen blueberries and agave nectar and cover with a lid. If you are using fresh blueberries, add about a tablespoon of water. After about 3 minutes, check on the blueberries – once juices begin to seep out, add the cinnamon and stir well.
  2. Cover again and continue to heat blueberries for about 10 to 15 minutes, checking occasionally. The topping is ready when the juices formed are syrupy and the blueberries are plump and hot. If you’re looking for thick syrup, simply mash the blueberries with a fork while they are cooking in the saucepan. This time, I kept the blueberries whole. Once ready, remove from heat and leave the cover on to keep warm.
  3. While blueberries are on the stove, prepare pancake batter. In a mixing bowl, combine all wet ingredients and beat together. Add the coconut flour, baking powder and salt and continue to mix until all clumps are smoothed out and you’re left with a very thick batter. If you are using a mixer, you might need to scrape the sides of the bowl with a rubber spatula to get the coconut flour fully integrated. Allow batter to sit for about 5 minutes.
  4. Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape. (Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch. Add more coconut flour a teaspoon at a time until the batter stays together on the skillet.)
  5. Repeat this step for the remaining 2/3 of the batter (this recipe makes 3 medium-sized pancakes), giving each pancake plenty of space for flipping. Allow pancakes to sit on the skillet for about 7 to 10 minutes (yup, that’s how long these bad boys need before flipping). Carefully work a large spatula under each pancake and gently flip (it is easy to “break” coconut pancakes, so the flipping process is the most difficult part about this recipe). Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.
  6. Top pancakes with the blueberry topping and confectioner’s sugar (you know…to make them pretty) . If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.

Now for the health stuff:  Coconut flour is high in fiber so it can improve digestion, is low in carbohydrates, is considered an anti-obesity food as it is said to stimulate metabolism, and burns slowly so that you are not ravished five minutes after eating.  Blueberries are incredible for brain function, are high in antioxidants and fiber and include a great deal of Vitamin K and Vitamin C. For more information about the health benefit of blueberries, see the World’s Healthiest Foods website.

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Comments

  1. Brionne

    I made these tonight and when I finished eating, I wished I’d made a double batch. So incredible. I made them with toasted walnuts, banana, and chocolate chips. Heavenly, in a word. You are the best!

    Reply

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