Extra Fluffy Coconut Flour Blueberry Pancakes. (Gluten/Grain/Nut/Seed/Dairy/Sugar Free)

by Brittany on March 9, 2013

Post image for Extra Fluffy Coconut Flour Blueberry Pancakes. (Gluten/Grain/Nut/Seed/Dairy/Sugar Free)

As I mentioned on facebook a few days ago, I have been battling some pretty severe adrenal fatigue the last 6 weeks. In January I joined a gym and went full throttle taking intense kickboxing classes 4 times a week. Unknowingly I  pretty much destroyed the living daylights out of my adrenals in a little over 2 weeks.

Since then I have had to slow my life down and spend the majority of my days resting in bed. My husband in addition to running his own business full time has been waiting on me hand and foot- cooking, doing all the cleaning, taking care of the dogs, the laundry, going grocery shopping and making green juice for me. In addition he’s been a huge emotional support – being positive in the moments that I am not. Assuring me that I will be ok and somehow hes been able to avoid responding negatively to my overly emotional way of looking at all situations right now. I’ve been difficult to be around I’m sure.  He’s keeping me sane, and with his help I know I’m going to get through this chaotic and scary patch in my health.

This morning I woke up feeling a little bit more alive than I have in weeks. My husband was still asleep and I used the opportunity to say thank you, in the way I love doing it best.

I made him the fluffiest blueberry pancakes that I could conjure up. It took me 3 tries to get the recipe right- but I wanted only the best pancakes in the world- because that is what he deserves. I woke him up with breakfast in bed. It was just a small gesture to remind him just how much I love him.

These pancakes will melt in your mouth. They are so fluffy that they will nearly triple in size in your skillet while cooking.

Since these pancakes were created for my husband Rich ( he does not have as strict of dietary restrictions as I). I did not try to leave out the starch and eggs. Infact I’m going to tell you that these pancakes need them. Do not try to make any substitutions. With most of my recipes I provide tons of substition notes. With these I am not- they are perfect the way they are and any changes will negatively affect them. This is one of those recipes that I’m going to encourage you to make as they are written only- if you can’t have these specific ingredients then  I suggest moving on to a different recipe that better suites your dietary needs. 


Extra Fluffy Coconut Flour Blueberry Pancakes

  • 5 large eggs
  • 3/4 cup of milk + 2 Tbsp (dairy or nondairy- any variety) 
  • 1/4 cup oil or melted butter (dairy or nondairy)
  • 1/4 – 1/2 cup granulated sugar to taste (any variety. For Sugar Free use Xylitol or Erithritol)
  • 1/8 tsp. Salt
  • 1/2 packed cup coconut flour
  • 1/2 packed cup of Starch (potato starch or tapioca starch  or a mix of the two)
  • 1 Tsp. Lemon Juice (Note: in addition to the lemon juice try adding the zest from 1 lemon)
  • 1 Tbsp Baking Powder (double acting works best).
  • 1 cup (or more) of Fresh or Frozen Blueberries.
  1. Pour the eggs, milk and oil into a blender and process on high until light and fluffy. Add in the remaining ingredients except for the baking powder and blueberries and process until smooth. Add the baking powder and process one last time.
  2. Stir in the blueberries. (Or you can just plop a few into each pancake as you make them).
  3. Lightly oil a nonstick skillet. Pour the batter in and gently tap the pan so the batter spreads. Place a lid on top (it makes them fluffier) and cook for roughly 2 minutes on medium/low heat. Flip and cook roughly one minute on the second side keeping them covered the entire time aside from when you flip)
  4. Re-oil the pan with each new batch. Be cautious not to turn the heat up too high as the bottoms will burn before the inside has enough time to cook which would prevent you from  getting a good clean flip.

Yields 8-10 large fluffy pancakes. Feel free to leave out the blueberries and add a little vanilla extract if you would like plain pancakes. Any other berry, fruit or chocolate chips can also be used.


Love pancakes? You might also try some of my other recipes:

Be Sociable, Share!
  • Tweet

{ 61 comments… read them below or add one }

Amanda March 9, 2013 at 11:03 pm

Can the milk be any milk??


Brittany March 9, 2013 at 11:06 pm



Maggie March 10, 2013 at 12:18 am

Such a sweet present and post for your hubby. You deserve to be cared for too Brittany! I hope you’re feeling better soon. We’ve reintroduced eggs for Callum and he seems okay so far. I’m going to make these for him. Xo


Brittany March 10, 2013 at 1:04 am

Oh sweet Callum! He must be getting so old by now. That’s so great to hear he can have eggs!!


Marty March 10, 2013 at 2:32 am

Dang. Vegan. Any pancakes made w/o eggs?


Brittany March 10, 2013 at 3:05 am

In my second cookbook (The Essential Gluten Free Baking Guide Part 2) there is a make your own waffle and pancake recipe that is gluten free/vegan that allows you to swap out many different flours and change the flavor of pancakes to your preference.


Joni March 19, 2013 at 11:20 pm

Marty, I do a lot of my own recipes. You can use flax flour in place of eggs. I have done it. You will put a small amount like 1/4 cup maybe even 1/8th with a little water and let it set for a few min. Then just add to your recipes like you would eggs. I have done this and it works great. Hope that helps.


Brittany March 20, 2013 at 12:30 am

Joni- have you done it with this specific recipe?

Yes- sometimes it works but in most cases it does not. Without eggs you will never get a fluffy rise or as thin of a batter as you would need to make these pancakes properly.

Flax eggs work great when grain or other starchy flours are used- but that is not the case with Low carb grain free.


Erin March 10, 2013 at 3:11 am

I am very excited about this recipe. Thank you for this! I know you said no substitutions…but I used to have a pancake recipe pre-gluten free days, though can’t remember all the specifics, but it used ricotta with the lemon and blueberry and it was amazing. I think it involved whipped egg whites- will have to see if i can find it. Wondering how your goat ricotta would fare maybe in lieu of the milk?


Brittany March 10, 2013 at 12:25 pm

I think that would be a fun thing to experiment with and might very well work. I would start with replacing only half of the milk with Ricotta as if you use all ricotta the batter may get very thick. I’d love to hear what happens if you try.


Anna March 10, 2013 at 1:38 pm

Thank you, we had them for breakfast & loved them.


val eltzroth March 10, 2013 at 4:59 pm

I am glad you are starting to feel better & Thank you so much for this, it is wonderful! I used melted coconut oil and almond milk – they are very fluffy and yummy


Laura C March 10, 2013 at 5:37 pm

In the works right now. Kids just finished off my 5th batch of peanut butter cc cookies last night. We are all thinking of you and your health as we continue to benefit from your strength and baking wisdom.

I am just coming out of a five week setback. It was one of the first times it got to me. Like you, after almost a year of forward progress I was just not up for another reset. However, I find, once again, that when I do pull out of the slump wonders await. It is as if my brain is just resting up all its creative ideas waiting for my body to get its act together. Three new design ideas for me this week and one fabulous pancake recipe for you. I’d say we’re both kicking some serious butt. :)


Erin March 10, 2013 at 7:03 pm

Thanks, Brittany. Good advice (as usual).. Will report back. Very excited


Linda March 11, 2013 at 1:14 am

Great to see you are getting better – I was wondering how you were. I missed your emails. I am doing an elimination program at the moment and eggs and butter are out for a couple of weeks, however I will definitely give this a try once I return to “normal” eating (which still involves no gluten, sugar and cow’s milk). Hope your hubby enjoyed them.


Sally C March 11, 2013 at 1:37 am

These look great, the last time I did coconut pancakes from another site they didn’t work but I will have to give this one a try. Thanks.


Fern March 11, 2013 at 2:08 am

Brittany, this looks amazing! Great to hear that you are feeling better and have the positive energy and support from your husband. I totally get that– having someone there backing you up and telling you that yes, this is only a phase and you will get stronger, and helping us put our challenges in perspective, helping us to realize that we are powerful beyond our expectations, and helping us to appreciate everything we have, THAT is a gift. Like your husband, my boyfriend has been helping me feel stronger and alive in my saddest, most depressed moments when I feel like my health is getting the best of me. He helps me back on my feet. Here’s to all the supportive, caring, and loving husbands, boyfriends, families and best friends we have in our lives. Thank you, Brittany, for sharing your ups and downs with us. We all are leaning from each other and helping each other find our healthiest, most vibrant selves. We are here behind you as you kick the adrenal fatigue back into remission. Keep on shining, soul sister. You’ve got a lot of shining to do! Xo


Brittany March 11, 2013 at 2:49 pm

Fern- that was the sweetest note I have ever gotten. You made me tear up!
Thank you so much. <3


Elizabeth Good March 11, 2013 at 4:16 am

Oh how I love Fern’s post right above mine, & am so happy for those of us that have wondrous amazing support for our healing journeys. Though Brittany I am so sorry for your setback. Yes I’ve noticed there is no way I can push my body in exercise routines like “normals.” I found enourmous adrenal help (kind of miraculous, actually) with a formula from Metagenics called Adreset. It’s only avail through health practitioners, but no other product (have tried them all) did what this did for me. It is pricey though.

The recipe looks great! As usual your photos blow me away (amateur photographer that I am). May your healing journey be full of wondrous gifts, and fast recovery.


Michelle C March 11, 2013 at 2:39 pm

Would corn starch work?


Brittany March 11, 2013 at 2:48 pm

I think so! Def. worth a try.


Michelle C March 11, 2013 at 4:26 pm

Ok thanks! :)


Erin March 11, 2013 at 10:26 pm

Made these for an afterschool snack/dinner today! Used chocolate chips (dairy and soy free) and my kids loved them! My last pancake had too many chips it basically came out as a chocolate sandwich. Next time I will make these plain with vanilla and cinnamon (had one like that, it was delish) and then one chocolate one for dessert! :) For you Brittany, my son said “Whoever came up with this recipe, is a really, really good cook!” Said they were better than his favorite pancake restaurant!


Brittany March 12, 2013 at 1:48 am

There’s nothing better than a compliment from a kid!
They are brutally honest.

Thanks so much for sharing!! :)


Anna B March 12, 2013 at 1:32 pm

Wow! These pancakes just made my day! My year! My husband is a very picky eater and he’s missing his “junky” food…. these are perfect!


Amy Ayers March 12, 2013 at 1:35 pm

Today was the first time in quite a while that I actually wanted pancakes for breakfast. Maybe it was a combination of the fresh blueberries I found at my farmer’s market this past Saturday and coming across this post, but these are the ones I made. While they didn’t come out looking as great as the ones in your photo, they did taste pretty good. I made my first attempt at making homemade almond milk yesterday (which came out fantastic), so I used that for the milk in my batch. I appear to (possibly) be having issues with nuts recently (LOTS of tummy trouble the past few days after eating things with nuts in them, or eating nut butter, or even my almond milk), so I may try it with coconut milk next time.

Anyway…..delicious pancakes!! I topped mine with some homemade strawberry jam (using local, raw honey as the sweetener). Thank you!!


Chris March 13, 2013 at 8:49 pm

Any advice for grain-free vegan pancakes? The recipes in your book involved grains. Thanks!


Brittany March 13, 2013 at 9:05 pm

Nope! Pancakes are impossible without using eggs or lots of starch.
I wish that wasn’t the case.. But I can’t even have pancakes myself.


Mrs G March 14, 2013 at 11:27 am

I made them a couple of days ago with a mix of blueberry and raspeberry and it was really good. Moreover, they also keep for 2 days and they stay nice and fresh.
It was my 1st attempt to American style pancakes, so I really need to practice with flipping. And I’ll make this recipe again.


Heather March 14, 2013 at 8:48 pm

If I wanted to do refined sugar free…do you think honey would work as the sweetener or even apple sauce or rapadura. Not a fan of Xylitol or Erithritol)


Brittany March 14, 2013 at 8:58 pm

Stick to a granulated variety like palm sugar. Sucanat etc.

Or for the amount of liquid sugar you use- reduce the milk amount by the same amount.


Tabitha March 15, 2013 at 5:04 pm

These are the best! I’ve made them twice now! We don’t have sensitives to wheat flour so I just did that instead of the starches. Today I made them into waffles. I added a little more flour and a banana! They are SOOOO yummy! Thanks so much!


Tabitha March 15, 2013 at 5:05 pm

I mean I added a little more MILK! :)


Maryann March 16, 2013 at 1:06 am

What is the purpose of the starch. Could I use all coconut flour?


Brittany March 16, 2013 at 1:07 am

The starch is what makes them fluffy.


Carla March 18, 2013 at 3:07 pm

Is coconut flour just coconut ground and could I do that in my coffee grinder? And can I use arrowroot for the starch? Yum!!


Brittany March 18, 2013 at 3:10 pm

I think you’d be far better off using store bought coconut flour.
Arrowroot will work but you’ll have better results with tapioca or potato starch.


Belenda March 21, 2013 at 1:58 am

Is there a print button that I can’t seem to find? These look amazingly fluffy, which is what I’ve been looking for. Have been so disappointed with all the other pancake recipes out there. I have high hopes for this one!!!


Kelly B April 4, 2013 at 2:10 pm

My friend had given me this website knowing I’m trying to go gluten free and I just tried this recipe for the first time today.
These are the most amazing pancakes I have ever made.
Perfectly fluffy and not too sweet. LOVE them!

This will be a frequent thing in my kitchen.

Thank you, Thank you, Thank you! :)


Shirl April 13, 2013 at 12:20 pm

These are the currently the only treat I love!.. They feel like I am eating health food. I use duck eggs due to lab test that told me “NO” to chicken eggs. But duck eggs tested out fine. (The chicken eggs that I used to eat were from my local organic farm and they do not even feed with any soy at all , all grass fed and organics, also roaming all over the place). This recipe is absolutely delicious. These pancakes are my cookies, snack, or whenever I need a sweet fix. I even use much less coconut sugar than called for and coconut milk since I have to be dairy free (much to my disappointment , I also tested out on this). I can eat so little these days. Don’t dare use almond flour because almonds are goitrogens. I am down to chestnut flour, coconut flour and rice flour (arsenic?)……All I know is that being gluten free and on the elimination diet all the time, this is the best recipe for me thus far and I have tried a lot. Thank you, Brittany, for your continued efforts.


Brittany April 13, 2013 at 1:25 pm

Shirl- have you actually tried almonds or do you avoid them just because?
I like you have thyroid issues and I do fabulous with almond flour- I was able to both put my hashimotos into remission and drastically decrease my dose of Armour.. All while eating almonds. We are all different and just because one food group has a negative impact on some of us with thyroid issues that is not the case for all.
I can’t recommend enough that you listen to your body as the means to decide what you can and cannot eat. Don’t buy into all the negative banter as there is tons of it. Something bad could be said about every food group.

Ps. Chicken eggs have the same impact on me! Like you I can also have duck – wish they were easier to come by!


Shirl April 19, 2013 at 2:38 pm

B.,So weird! I really do not get that egg thing. I am lucky and can get duck eggs with a phone call to a local farm. Do u eat all the different goitrogens? I am so hypothyroid that it shows in tests, and I need meds. but 8 different kinds caused severe vertigo. So I am just off meds… Lost my beautiful long hair and eyelashes, etc., gained 30 lbs…I am on the elimination diet now for 6 mos….Trying to support my thyroid as best I can with all natural approach.

Perhaps I will try blanched almond flour…just a bit fearful….I like chestnut flour, quinoa flour and of course coconut flour (for very few things…your pancakes!). I want to sub. chestnut flour in your blueberry muffins but it is expensive and would hate a flop to happen.

Thanks for your constant efforts to make our lives on a day to day basis a bit better thru food delights.


Amy April 13, 2013 at 3:23 pm

YUMMY! Just made these again. Just a tip if anyone if having problems getting them to rise. First time I made them I didn’t leave the egg/milk/oil in the blender long enough. Mine didn’t rise much (still delicious). This time I let the blender run longer with the egg combo and it fluffed them up a lot more. The family wolfed down 2 plates before I was able to sit down and enjoy them! That’s ok…I got to enjoy mine peacefully and savor each bite. As usual, another great recipe…thank you for all your hard work!!


Crystal April 13, 2013 at 4:29 pm

Is this recipe going to be okay for someone battling with their candida. i recently found your page and started following because of your information and recipes, but deiscovered that you too have worked to overcome a yeast build. I am currently doing the same. Which of your recipes are best to follow for this and which ones should I stear clear of?


Brittany April 13, 2013 at 9:13 pm

Hi Crystal this would probably be one better avoided at first as it has some starch! I have a bunch of start free / low starch recipe that would be a better option. Check out my snickerdoodle pancakes! Using xylitol this would be great for candida.


Marianela April 16, 2013 at 11:53 am

Another great recipe! I’ll have to double it next time for my family of 5– they gobbled them up!


Bel April 19, 2013 at 3:34 pm

I’ve made these several times now and have even made my own changes( ie sliced bananas and chocolate chips). Everyone in my family loves them! They stay together unlike the pancakes I’ve made with almond flower( also good) but my family wants something more like the original pancakes they grew up on. This recipe really fit the bill and are a regular Sunday breakfast now. Thanks!


Chelsea May 12, 2013 at 5:01 am

When I made these the other day I put banana and vanilla in them instead of the berries this time. I also made them in a muffin pan and they turned out great! This is my go to pancake recipe now. I have struggled in the past to find one that suits our needs and this one does the trick. Most Gf recipes I have tried fall apart as soon as you try to spread some butter or pour syrup on them. Thank you for all of your hard work coming up with all of the wonderful and oh so yummy recipes! Keep up the great work.


Kristi June 1, 2013 at 1:05 pm

I tired these today and made a couple as pancakes but the rest of them as waffles. They held their shape better than any coconut flour pancake/waffle I’ve tried.
I think I must have used a little too much coconut flour because they were a bit dry. Next time I’ll just measure out 1/2 cup but not *packed.* It might also be the brand I used…I think it was Let’s Do Organic.
I also put in chocolate chips, and had I used blueberries they would have been more moist.
Thanks for a great recipe!


Brittany June 1, 2013 at 4:44 pm

I have never used the ” lets do organic brand”.. But I can tell you I haven’t heard good things about it! People have told me it works very different than most other brands.


Debbie B June 1, 2013 at 1:15 pm

I just made these last night as a celebration dinner for my daughter’s last day of school. They were delicious! I took your suggestion and added some vanilla and sprinkled on blueberries for those who wanted them. We cooked them on our electric griddle which worked great! They are so light and fluffy as promised. Thank you so much for all the time and money you put in to create such wonderful recipes. I truly appreciate it as we are just beginning our paleo journey. I’m looking forward to trying many more!


Cristine Atkinson June 13, 2013 at 7:38 pm

Just made a batch of these hoping my son would eat them. He is the pickiest eater I have ever seen. He literally has about a dozen foods he will eat, and they are all processed and have soy and other bad stuff in them. I have tried many times to “copy” his processed foods without the bad stuff, but most of the time, he doesn’t like them. Well, he liked these! Yea!! I have now replaced his Rice Krispie Treats Cereal with your organic marshmallow recipe/gluten free Rice Krispies and these pancakes with those from the box mix. Making them in bulk and freezing. Yea!! Thanks!!


shannon June 16, 2013 at 1:34 pm

Hi Brittany!
I love this recipe and wanted to share that I have had success in substituting up to 1/2 the eggs in the recipe with mashed banana. I wanted to add banana without disrupting the recipe too much and used the ratio of 1/4 cup mashed banana per egg. The banana flavor compliments the coconut flour and the blueberries so well! Also, I double this recipe every time I make it so that we can stash pancakes in the freezer for quick breakfasts during the week. :)


Kate July 28, 2013 at 4:38 pm

These were very good. I have Hashimotos and am pretty symptom free but I am trying gluten free as I know it’s better for me, especially in the long run. My family ate these up, I used chocolate chips instead. :) My husband’s only complaint with gf pancakes is that they don’t rise as much as the traditional fare. Have you ever tried a combination of baking soda and baking powder? Thanks again for the delicious recipe!


A Different Kate August 3, 2013 at 1:13 pm

Made these this morning using coconut milk and they were very good. I didn’t have a non-stick pan and didn’t want to use a ton more oil to make them in a skillet so I put them in a muffin top pan I have and baked in the oven at 350 for 15-20 minutes. Turned out so good. My husband also commented these tasted like blueberry donuts.


Valerie August 4, 2013 at 1:21 pm

These pancakes have become a regular dish in our house! Today I used fresh copped strawberries because I didn’t realize I was out of blueberries until I started making the batter! I also put chocolate chips instead of fruit in my husband’s because he doesn’t eat fruit and he loves them!


Randi August 16, 2013 at 10:13 pm

Thanks for the recipe. I have been failing to find a good grain free pancake without nuts. Coconut only recipes weren’t coming out well. These were great with the tapioca. I used xylitol. Will make these again for my family!!


Hilary Kunes August 28, 2013 at 10:14 am

Made them today for my girls, def keeping the recipe


Amanda August 28, 2013 at 7:39 pm

These were delicious, thank you! I made them with out blueberries and lemon juice. I added about 1/2 tsp of almond extract and used palm sugar. They were so good! Thanks again for your wonderful recipes!


April October 2, 2013 at 3:39 pm

The only “starch” I have on hand right now is arrowroot starch – would that work, and is it a straight swap?


Laurie Clark October 11, 2013 at 11:46 am

OMG! Best ever grain free recipe!! These pancakes were perfect in color, taste and texture. We could not tell that they were “alternative”. They were soft, fluffy, and golden brown. I only put blueberries in one of them, because they were great with out it. I ate some with butter and maple syrup, but it was too sweet for me, so switched to applesauce and a sprinkling of cinnamon. YUM!! I highly recommend using a digital timer to watch for the flip time- 2 minutes, then 1 minute was exactly right every time.


Leave a Comment

{ 1 trackback }

  • Baking With Coconut Flour | Natural Family Today

Previous post:

Next post: