Ingredients
🛒 INGREDIENTS YOU’LL NEED
For the pancakes:
1 ½ cups gluten free all-purpose flour blend
2 tablespoons coconut flour
2 tablespoons sugar or coconut sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup milk or unsweetened almond milk
½ cup coconut milk, canned or carton-style
2 tablespoons melted coconut oil or melted butter
1 teaspoon vanilla extract
½ teaspoon lemon zest, optional
¾ cup fresh blueberries
¼ cup shredded coconut, sweetened or unsweetened
For cooking:
Butter, coconut oil, or neutral oil for the skillet
For serving:
Maple syrup
Extra blueberries
Toasted coconut flakes
Greek yogurt or coconut yogurt
Powdered sugar, optional
Lemon zest, optional
Instructions
In a large mixing bowl, whisk together the gluten free flour, coconut flour, sugar, baking powder, baking soda, and salt.
Make sure the coconut flour is evenly mixed in. It can clump a little, so give the bowl a good whisk before adding the wet ingredients.
💡 Light Bulb Tip: Coconut flour is very absorbent. Measure it carefully and level it off. A heavy scoop can make the pancakes thicker and drier than planned.
In a separate bowl, whisk together the eggs, milk, coconut milk, melted coconut oil or butter, vanilla extract, and lemon zest if using.
The mixture should look smooth and lightly creamy.
💡 Light Bulb Tip: If your melted coconut oil hardens when it hits cold milk, do not panic. Let the wet ingredients sit at room temperature for a minute, then whisk again.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
Do not overmix. The batter should be thick but spoonable. A few small lumps are fine.
Let the batter rest for 5 to 8 minutes before cooking.
💡 Light Bulb Tip: Resting the batter gives the gluten free flour time to absorb the liquid. This helps the pancakes hold together and cook up softer.
Gently fold in the blueberries and shredded coconut.
Try not to crush the berries too much. You want those little blueberry pockets to stay whole until they hit the heat.
💡 Light Bulb Tip: Tossing blueberries with 1 teaspoon of gluten free flour before folding them in can help keep them from sinking straight to the bottom of the batter.
Place a large nonstick skillet or griddle over medium-low to medium heat. Add a little butter, coconut oil, or neutral oil.
Let the pan heat fully before adding the batter. This helps the pancakes cook evenly and get those golden edges.
💡 Light Bulb Tip: Gluten free pancakes often do better at a slightly lower heat than regular pancakes. If the outside browns too quickly, lower the heat a little.
Scoop about ¼ cup of batter onto the skillet for each pancake.
Cook for 2 to 3 minutes, or until small bubbles appear on the surface and the edges look slightly set. Flip carefully and cook for another 1 to 2 minutes on the second side.
Repeat with the remaining batter, adding more butter or oil as needed.
💡 Light Bulb Tip: Wait until the edges look set before flipping. If you flip too early, the pancakes may tear because gluten free batter is more delicate.
Stack the pancakes on plates and serve warm with maple syrup, extra blueberries, and toasted coconut.
You can also add a spoonful of Greek yogurt or coconut yogurt if you want a creamy topping.
💡 Light Bulb Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet for 1 to 2 minutes before sprinkling it on top. Watch it closely. Coconut goes from golden to burnt drama very fast.