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4.8 from 12 votes

Blueberry Coconut Flour Pancakes for One

A small batch of paleo coconut flour pancakes for one person! No need to make an enormous batch!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 3 medium-sized pancakes
Calories: 359 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the Pancakes
  • 2 eggs
  • ¼ cup full-fat coconut milk or unsweetened almond milk
  • 1 Tbsp coconut oil melted
  • 1 pinch sea salt
  • 3 Tbsp coconut flour
  • 1 tsp baking powder
For the Blueberry Compote
  • 1/2 cup frozen organic blueberries
  • 2 tablespoons honey or agave nectar
  • ½ tsp ground cinnamon
  • 1 to 2 tsp tapioca flour or arrowroot flour

Instructions

    Cup of Yum
  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 or two of water. After about 3 minutes, check on the blueberries – once juices begin to seep out, mash the blueberries with a fork, add the cinnamon and tapioca flour and stir well. Continue cooking for 3 to 10 minutes, or until the blueberry topping reaches your desired level of consistency. Remove it from the heat and set it aside until ready to serve.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.

Nutrition Information

Serving 1batch Calories 359kcal (18%) Carbohydrates 12g (4%) Protein 15g (30%) Fat 27g (42%) Fiber 8g (32%) Sugar 2g (4%)

Nutrition Facts

Serving: 3medium-sized pancakes

Amount Per Serving

Calories 359

% Daily Value*

Serving 1batch
Calories 359kcal 18%
Carbohydrates 12g 4%
Protein 15g 30%
Fat 27g 42%
Fiber 8g 32%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.