Blueberry Maple Coconut Flour Pancakes
Bursting Blueberry Maple Coconut Flour Pancakes…healthy, grain-free, naturally gluten-free, keto-friendly best coconut flour pancake recipe! These coconut flour pancakes are made with a touch of cream cheese, a hint of maple flavour and juicy fresh blueberries.
Extra fluffy, lightly sweetened with pure maple syrup and so so good! The gluten-free pancakes are perfect! Nothing beats a good blueberry pancake, especially when the pancake is rich in healthy nutrients.
These high-protein blueberry maple pancakes are satisfying even for big appetites. Honestly, all you will need is two medium pancakes to keep you full for hours.
let’s get into the details…
The recipe itself is super easy! You will need eggs, cream cheese, coconut flour, a pinch of baking powder and fresh blueberries.
I also added a tablespoon of pure maple syrup and some maple extract for sweetness and maple flavour. If you don’t have maple extract, you can use vanilla.
If you are following a keto diet, no problem! Substitute the maple syrup for pure monk sugar—a plant-based sweetener with zero net carbs. Or use your favourite zero-carb sweetener.
Why the maple flavour?
I believe that pancakes and maple syrup go hand in hand. So why not make the pancake batter with maple flavour. I used maple extract and maple syrup which gave these coconut pancakes a warm maple flavour. YUM!
making the blueberry maple coconut flour pancakes…
For the pancakes to be extra fluffy, the eggs and the cream cheese should be at room temperature.
Once the batter is mixed, rest it for about 10 minutes. The coconut flour will absorb some of the liquids creating a perfect light batter.
The coconut flour pancakes take about four minutes to cook. Once you spread the batter in the pan, sprinkle it with some fresh blueberries. Allow the pancake to cook until it starts to form small bubbles. About 2 – 3 minutes.
Then flip the pancake over and cook for one more minute. Done!
Fresh or frozen blueberries?
Blueberries are healthy, and well documented as a superfood! The tiny berries are a powerhouse of antioxidants. So the more blueberries, the better 🙂
If you can, always use fresh blueberries. I used organic wild blueberries. They are smaller and perfect for pancakes. Smaller blueberries always work better in pancakes.
I tested this gluten-free coconut flour pancake recipe with frozen blueberries, and although still delicious, not as fresh-tasting as if you would use fresh blueberries.
And besides, blueberries are now in season, so there is no reason not to use fresh blueberries.
When to serve pancakes?
Coconut Flour Pancakes are perfect for leisurely Sunday brunch but easy enough for any morning of the week.
The grain-free Blueberry Maple Coconut Flour Pancakes don’t need extra toppings because they are flavoured with fresh blueberries.
But, to make these grain-free pancakes extra special, you can top them with any of these; pat of butter, blueberries, jam, whipped cream, yogurt or just a sprinkle of powdered sugar.
In our home, gluten-free pancakes are served for breakfast, lunch or dinner. The coconut flour pancakes are healthy, satisfying and insanely delicious! And let’s be honest, you can enjoy pancakes any time of the day!
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