Coconut Flour Blueberry Pancakes

These delicious coconut flour blueberry pancakes are gluten-free, grain-free, nut-free, AND dairy-free!

In case it hasn’t become obvious yet – I love pancakes. While it would appear that I’ve already shared plenty of pancake recipes on this blog already, I am obviously not done yet!

Saturday pancakes are one of our family’s traditions, and I love to experiment! However, I still love the classics! These classic blueberry pancakes are one of our family’s favorites. They only have one small twist – they’re gluten-free/grain-free! They’re also nut-free (made with coconut flour) and can be made dairy-free!

Don’t worry, they’re not flavor-free; they’re also very delicious! 😉

Coconut Flour Blueberry Pancakes


  • 4 eggs
  • 1 cup milk (cow or coconut)
  • 2 tablespoons melted butter or coconut oil
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pint blueberries
  • butter or coconut oil for frying


  1. Heat griddle to medium heat.
  2. Whisk eggs, milk, honey, butter, and vanilla together until well combined.
  3. In a separate bowl, mix coconut flour, baking soda, and salt together until combined.
  4. Mix dry ingredient in with wet ingredients.
  5. Let the batter sit for 10-15 minutes.
  6. Grease the griddle with coconut oil or butter.
  7. Spoon the batter onto the griddle and flatten and shape the pancakes. Try to keep them small (bigger than silver dollar pancakes but smaller than traditional pancakes).
  8. Drop 5-6 blueberries onto each pancake.
  9. Cook a few minutes until lightly browned, then flip and cook the other side for about a minute, or until cooked through. Do not walk away, they can burn easily.


Other gluten-free pancake recipes you might enjoy:

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  1. These look fantastic! I picked up some blueberries today so I can make pancakes in the morning! :)

    • And they’re super good! Thanks for sharing your recipe! :) The eggs I had were pretty big (from the local farmers’ market), so I only used two. I used about a cup of blueberries and saved the rest for snacking on later. The coconut flour pancakes I’ve made in the past were super eggy tasting, but these weren’t!

  2. I tried making these and they ended up in crumbles they did not stick together! I am wondering what piece of the puzzle I am missing here! :( I think I must be the worst pancake maker ever!

    Okay, I used almond milk instead of regular milk, I used egg whites instead of eggs, and I used coconut oil- not butter. I did follow instructions thought so I do not know what happened!

    • The milk and coconut oil substitutions should not have affected the recipe, but you definitely needed to use the egg yolks. I’m so sorry they didn’t turn out for you! :(

  3. They were pretty good. I might try them with almond flour, the counut flavor was too strong. They were crumbly but that doesn’t bother me. Thanks for sharing.

  4. They look so good!! Can they be put in the freezer so I don’t have to make them from scratch each morning?

  5. What can I substitute for eggs? :(

  6. These were pretty good to me, my only question is do you think I could use more milk and one less egg? They were a little eggy to me.

  7. Just made these today since I normally make almond flour ones and I am blown away by how delicious they are! I cooked them in some butter and added extra fruit to accentuate their sweetness. Thank you for the wonderful recipe!

  8. Used exact ingredients and the pancakes fell apart. I covered my pan over a very low heat and it came out a tad better, I was able to flip it without it crumbling too much.


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