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Paleo Coconut Flour Pancakes with Fresh Berries

A light and fluffy grain-free breakfast option that's perfect for those following a paleo diet. These coconut flour pancakes are naturally sweet and pair beautifully with fresh berries.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 (12 small pancakes)

Equipment Needed:

Ingredients:

Dry Ingredients:

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon

Wet Ingredients:

  • 6 large eggs (room temperature)
  • 1/3 cup coconut milk
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted (plus extra for cooking)
  • 1 teaspoon vanilla extract

Toppings:

  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 tablespoons maple syrup (optional)

Instructions:

  1. In a large bowl, whisk together coconut flour, baking soda, salt, and cinnamon until well combined.
  2. In a medium bowl, beat eggs thoroughly. Add coconut milk, honey, melted coconut oil, and vanilla extract. Whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain. Let batter rest for 5 minutes to thicken.
  4. Heat a non-stick skillet or griddle over medium-low heat (175°C/350°F). Add a small amount of coconut oil to coat the surface.
  5. Pour about 3 tablespoons of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
  6. Flip carefully and cook for another 1-2 minutes until golden brown.
  7. Repeat with remaining batter, adding more coconut oil as needed.
https://youtu.be/2baTTxe6cA8?si=hDlFoFWaTuR8UyPy

Tips:

  • Ensure eggs are at room temperature for better mixing
  • Don't overcrowd the pan; cook 2-3 pancakes at a time
  • Keep finished pancakes warm in a low-temperature oven (90°C/200°F)

Nutrition Information (per serving):

  • Calories: 285
  • Total Fat: 18g
  • Saturated Fat: 12g
  • Cholesterol: 280mg
  • Sodium: 320mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 6g
  • Sugar: 12g
  • Protein: 12g

Suggested Pairings:

  • Sugar-free coconut whipped cream
  • Paleo granola
  • Sliced almonds
  • Additional fresh berries

Variations:

  • Add 1/4 cup chopped nuts to the batter
  • Include 1 mashed banana for natural sweetness
  • Sprinkle with unsweetened coconut flakes
  • Add 1 tablespoon of raw cacao powder for chocolate pancakes
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Cooking Temp 350  F
Servings 4
Calories 285
Dietary Paleo
Description

A light and fluffy grain-free breakfast option that's perfect for those following a paleo diet. These coconut flour pancakes are naturally sweet and pair beautifully with fresh berries.

Ingredients
    Dry Ingredients
  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
    • Wet Ingredients
  • 6 large eggs (room temperature)
  • 1/3 cup coconut milk
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted (plus extra for cooking)
  • 1 teaspoon vanilla extract
    • Toppings
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
  • 2 tablespoons maple syrup (optional)
Instructions

    1. In a large bowl, whisk together coconut flour, baking soda, salt, and cinnamon until well combined.

    2. In a medium bowl, beat eggs thoroughly. Add coconut milk, honey, melted coconut oil, and vanilla extract. Whisk until smooth.

    3. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain. Let batter rest for 5 minutes to thicken.

    4. Heat a non-stick skillet or griddle over medium-low heat (175°C/350°F). Add a small amount of coconut oil to coat the surface.

    5. Pour about 3 tablespoons of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface.

    6. Flip carefully and cook for another 1-2 minutes until golden brown.

    7. Repeat with remaining batter, adding more coconut oil as needed.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 12g60%
Cholesterol 280mg94%
Sodium 320mg14%
Total Carbohydrate 22g8%
Dietary Fiber 6g24%
Sugars 12g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips:

  • Ensure eggs are at room temperature for better mixing
  • Don't overcrowd the pan; cook 2-3 pancakes at a time
  • Keep finished pancakes warm in a low-temperature oven (90°C/200°F)

Suggested Pairings:

  • Sugar-free coconut whipped cream
  • Paleo granola
  • Sliced almonds
  • Additional fresh berries

Variations:

  • Add 1/4 cup chopped nuts to the batter
  • Include 1 mashed banana for natural sweetness
  • Sprinkle with unsweetened coconut flakes
  • Add 1 tablespoon of raw cacao powder for chocolate pancakes
Read it online: https://dinedishdigest.com/recipe/paleo-coconut-flour-pancakes-with-fresh-berries/