So, I was on vacation last week. An internet free vacation! I think everyone needs to totally unplug every once in awhile. It was amazing.
I went to upstate New York to a little island on Trout Lake. Trout Lake is a small lake situated near the Adirondack Mountains. This little private island has been in my family for over 60 years. It’s such a wonderful, gorgeous place filled with many fond memories as I’ve been going there every year since I was a baby.
If you are an outdoors-y person, this lake vacation is right up your alley: kayaking, swimming, hiking, fishing, rock climbing, boating and just plain relaxing and unwinding. Perfection.
I didn’t really cook anything worth bragging about while I was on vacation. I just took my crockpot and made really simple meals because I wanted to enjoy the outdoors as much as I could.
But while exploring the island, I discovered a boatload of wild blueberry bushes.
I picked bowlful upon bowlful of these wild blueberries.
And then, I made these grain-free blueberry pancakes. It was the perfect vacation breakfast and they were so dang good.
I’m willing to bet no one would even know they were grain-free if you didn’t tell them 😉
I even bought some Trout Lake, New York pure maple syrup from a lady who lives on the lake year-round and makes her own maple syrup.
Seriously, how cute are her containers for her maple syrup?! Totally love.
My husband requested these pancakes again as soon as we got back home, so I knew they were a winner. Since these are so loved around here, I wanted to share my simple blueberry pancake recipe with you and I hope you enjoy it as much as we do 🙂
- 4 eggs
- 1 cup of milk (I use THIS coconut milk, but any milk will work)
- 2 rounded tablespoons of pure raw honey or maple syrup
- 1 tablespoon pure vanilla extract
- ½ cup coconut flour
- 1 teaspoon baking soda
- pinch sea salt
- pinch of cinnamon
- 1 cup of blueberries
- coconut oil (or butter) for frying
- pure maple syrup for drizzling over pancakes
- Whisk the eggs with the milk, honey and vanilla.
- Add the coconut flour, baking soda and salt to the liquid mixture.
- Stir until well combined.
- Gently fold in the blueberries.
- Let the pancake mixture sit for 2-3 minutes or until it reaches a normal pancake batter consistency.
- Pour the batter onto a well greased (with coconut oil or butter) griddle over medium low heat in the shape and size of desired pancake.
- Once the pancakes have tiny bubbles all over, it's time to flip.
- Continue cooking for about a minute longer until both sides are golden brown.
- Serve with pure maple syrup.
just made your blueberry pancakes. Thank You Kelly; they were amazing.
I made these on Sunday and they were fabulous! Will be making the again this weekend. Thank you for sharing. Looking forward to making the Raspberry Brownies you posted. I enjoy your blog.
Awesome, thanks Tara!
Made double batch. Delicious. Used coconut sugar (aka coconut crystals) as a topper. Served with sliced banana. 4&6 yo loved them. 8yo, my picky eater thought they were ok. Hubby loved them. Thanks for easy recipe.
Awesome, Thanks for the feedback Nancy – glad they liked them!!
I love your recipes! However, I wonder if you have ever tried to use egg substitute instead of real eggs in a recipe like this one? I am newly vegan so I am reading many different things about what you can and cannot use. Just wondering if you have had success?
Hi Ashley! I’ve never tried the egg substitute in this particular recipe, but I have a lot of readers who are either vegan or allergic to eggs and the chia egg sub works great for most of my baking recipes. I would think this one would work, too, but I’m not positive since I haven’t tried it yet!
I have made these twice now, and even though they don’t turn out pretty like yours, they are still very tasty and a great option when I want pancakes!
Thanks again for another winner, Kelly!
Thanks, Amy!! I’m still trying to figure out how to get them pretty for you! lol
Made these this morning and they were a HIT! The closest thing we’ve had to a real pancake since going paleo! Will definitely be making them again! 🙂 I learned quickly after my first 3 pancakes, however, not to make them too big…since I had trouble flipping…but I was never very good at flipping traditional pancakes either. LOL Thanks for another great tasting recipe, Kelly! 🙂
Awesome, Amy! I need to update the recipe and say only make them about 3-4 inches wide because someone else made them really big and had trouble flipping them ,too!
I made these this morning and it was a disaster. The pancakes never set up. I tried all different temperatures and sizes, but could never turn the pancakes; they stayed runny 🙁
Oh no! What brand of coconut flour did you use?
I believe it was Bob’s…I am not sure (I dump into Mason jars as soon as I get home from market). I bought some bulk from Vitamin Cottage and had trouble with it, which led me to try the only other brand on the shelf. I could almost guarantee it was Bob’s. Do you think that could have been it? I tried again with the same result.
I was almost hoping you were going to say it was Bob’s. I’ve heard many other people having similar issues with Bob’s coconut flour. I’m not sure how they make it or why it seems to react differently than the other brands, but you aren’t the only one to have difficulty with coconut flour from Bob’s. The only thing I can suggest is try adding more of the coconut flour (a few tablespoons at a time) until it forms a thicker batter and then don’t buy Bob’s again. LOL. I’m so sorry you are having trouble with it.
I threw out the Bob’s…heck with it. In all honesty, I haven’t had much success with any of their products. I used some of the mixes when I first found out about my son’s gluten intolerance/dairy allergy, and yuck. I have steered cleared of Bob’s since, but thought, how could they screw up coconut flour? I was wrong. I plan to try this again with a different brand. Hopefully, I will get it right this time. My little one loves blueberries and pancakes.
not sure what i did wrong, but mine would not flip and ended up a bit of a pancake mess.
I had the same problem with mine – they were like a scrambled, blueberry wannabe pancake mess. I closed my eyes and ate them anyhow and while the taste was good, I just wish I knew how to get them to stay together. I tried leaving them a bit longer and they would only burn – but still fall apart when you tried to turn them with the flipper.
So thankful for these! Been having a hard time finding a solid paleo pancake recipe and these are my favorite so far! My dad wanted blueberry pancakes, but isn’t paleo, so my mom and I made them for him but I didn’t want to feel left out so we made these and I felt like we were all eating together!
Thanks for a good recipe I’ll be using again!
So awesome – love hearing this 🙂 Thanks, Stephanie!
Mine turnoed out fairly ugly…operator error in flipping, but they tasted wonderful. I topped with butter and nothing else…Divne!
Well, I gave it a go this morning. Dismal failure. Gloppy mess. I’ve made other gluten free pancakes before with great success. Was so hoping these would work since they are grain free. I took the chill off the eggs first then followed the recipe exactly. I used Natural Grocers coconut flour also. I heated my cast iron skillet up and oiled it with coconut oil. Used just under 1/4 cup of batter and the edges did bubble a little but by the time the rest bubbled, the bottom was burned. Trying to flip them was futile. I threw the first batch out, added a bit more flour to the batter, turned the heat down thinking they could cook more throughout instead of burning on the bottom. No go. Give it up and ate a banana for breakfast. Oh well.
Best pancakes ever! Made them on a hot griddle greased with coconut oil. I carefully worked the spatula under half the pancake and scoop/flipped them over. They didn’t fall apart. They had a great fluffy texture and were really yummy! First successful attempt with a gf pancake recipe.
I made these and they were so wonderful! I’m addicted!! Instead of using raw honey or maple syrup I used coconut nectar. I enjoy putting bananas with toasted walnuts and a little ghee on top.
Best coconut flour pancakes ever! I’ve been searching for one that’s makes fluffy and non-gritty pancakes for about 3 months now. By far the best!
I’m making these for breakfast this morning. Just cooked the first 3 in the batch. Excited to try a recipe that isn’t using almond flour.
What did I do wrong, these were so messy and hard to flip. 🙁
Made these this morning for my toddlers and hubby. Toddlers liked them as did hubby. They were nice and fluffy and about doubled in size. I added extra blueberries and topped with raw butter.
If they’re hard to flip, cook them longer!
I’ll be making these again. Thanks 🙂
Thanks, Jessica and thanks for the tip 🙂
These were okay. They took an eternity to cook!! It’s a good thing I was using a large griddle because it took 15+ minutes for them to cook through. Yes, cooking longer helps them to flip better, but these took a really long time. For the time, they should have been the best pancakes I ever ate, but they were just okay.
Taste wise these are the BEST paleo pancakes i’ve tried by far. And i was VERY scared of putting 4 eggs in there because a lot of paleo pancakes just end up tasting like an unsalted omelet… But I have to say this tasted great and was fluffy too.
NOW… on to the HORRIBLE part about it. Flipping is virtually impossible, and by virtually I mean literally IMPOSSIBLE. I was running this on low heat and I still ended up with burnt bottoms because it never came together it was runny throughout the whole process I ended up having to ” scramble” it up and just keep fumbling around, and problem is that I don’t know how to fix it.
Thanks for the feedback, Filipe! So glad you liked the taste 🙂 The only thing I can recommend for flipping is to make them much smaller – 3 inches. Almost like silver dollar pancakes. Also try adding a tiny bit more coconut flour so the batter isn’t quite as liquid-y. I’ve found that different brands of coconut flour produce different results and you may just need a bit more coconut flour to get the right consistency. A little bit of coconut flour goes a long way so it’s best to just add a teaspoon or two at a time and then go from there. Hope that helps!!
I have a daughter with several food sensitivity issues and am trying to find some recipes to replace using grain free etc.problem is she’s not supposed to have eggs either, I have egg replacer have used Bob’s and energe someone mentioned China seeds. I have seen these but yet to try them can you use them in most recipes? Are they better worse than the powdered replacer? Thanks
Hi Michelle! I don’t have any experience with the powdered egg replacers, but I do have experience with Chia seeds. I’ve found them to be a great replacement in most recipes. If any other readers have experience with the powdered egg replacers, please chime in 🙂
BEST pancakes I ever had!!!