Blueberry Coconut Flour Pancakes for one person. This grain-free pancake recipe results in perfectly fluffy pancakes, without the temptation of mounds of leftover pancakes.
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 blueberry coconut flour 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.
How to Make Coconut Flour Pancakes:
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 😉
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.
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.
Health Benefits of Coconut Flour:
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.
Oh, and if you’re looking for a full batch of pancakes, check out my Basic Fluffy Coconut Flour Pancakes recipe.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Blueberry Coconut Flour Pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
More Healthy Pancake Recipes:
- Vegan Banana Pancakes
- Coconut Flour Zucchini Pancakes
- Sweet Potato Rolled Oat Protein Pancakes
- Paleo Avocado Pancakes
- Vegan Lemon Poppy Seed Pancakes
A small batch of paleo coconut flour pancakes for one person! No need to make an enormous batch!
Blueberry Coconut Flour Pancakes for One
Ingredients
For the Pancakes
For the Blueberry Compote
Instructions
Nutrition Information:
Yield: 1
Serving Size: 1 batch
Amount Per Serving:
Calories: 359Total Fat: 27gUnsaturated Fat: 0gCarbohydrates: 12gFiber: 8gSugar: 2gProtein: 15g
Jackie Combs
Thursday 16th of May 2019
Can you put a jump to receipe?
Gloria
Wednesday 13th of February 2019
This pancakes are amazing. Yes you do have to be patient and cook them really slow or they quickly turn black. but it's so worth it. Thank you so much Julia.
Hannah
Saturday 3rd of November 2018
Delicious! Coconut flour can be tricky but low and slow is key. I used a silicone egg ring on the fry pan and my pancakes turned out perfectly circular and cooked all the way through. Thanks for the recipe! I'll be making these again.
Julia
Sunday 4th of November 2018
What an awesome trick! Thank you for sharing, Hannah!
Kerri
Saturday 10th of February 2018
Coconut pancakes are nearly impossible to cook because they burn before you can get them flipped. Flavor of batter is good but idk why I keep trying to making coconut flour pancakes!
Julia
Monday 12th of February 2018
Are you cooking them on very low heat? The key is to cook on super low heat for about 6 to 8 minutes per side. It's a big time investment, but worth it if you love pancakes :)
Brionne
Saturday 28th of September 2013
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!