Fluffy Coconut Flour Pancakes with Fresh Blueberries (Gluten-Free)

aka Sunday Morning Cloud Stacks

These pancakes came to life on a lazy Sunday morning when my regular flour ran out and I had a bag of coconut flour staring at me from the pantry. I was skeptical at first—coconut flour can be tricky—but after a few test batches, I discovered the secret: extra eggs and just the right amount of liquid. Now these are my go-to weekend pancakes, and my kids ask for them by name.

Ingredients

• 1/2 cup coconut flour
• 6 large eggs
• 1/4 cup unsweetened almond milk
• 3 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon Gefen Aluminum-Free Baking Powder
• 1/4 teaspoon sea salt
• 1/2 cup fresh blueberries
• 2 tablespoons coconut oil for cooking
• Extra maple syrup for serving

Instructions

1. Mix the Dry: In a medium bowl, whisk together coconut flour, baking powder, and salt until no lumps remain.
2. Combine the Wet: In a separate bowl, beat eggs thoroughly, then whisk in almond milk, maple syrup, and vanilla until smooth.
3. Create the Batter: Pour wet ingredients into dry ingredients and whisk until just combined. Let batter rest for 5 minutes (coconut flour needs time to absorb liquid).
4. Heat the Pan: Heat a non-stick skillet or griddle over medium-low heat. Add 1 tablespoon coconut oil and let it melt.
5. Cook the Pancakes: Pour 1/4 cup batter per pancake onto hot griddle. Immediately sprinkle a few blueberries onto each pancake. Cook 3-4 minutes until edges look set and bubbles form on surface.
6. Flip and Finish: Carefully flip pancakes and cook another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil as needed.
7. Serve Immediately: Stack pancakes on plates and drizzle with warm maple syrup. Serve hot.

Tips

• Don’t skip the resting time—coconut flour needs those 5 minutes to fully hydrate or your pancakes will be dense.
• Keep heat at medium-low; coconut flour pancakes can burn easily on the outside while staying raw inside.
• For extra fluffy pancakes, separate the eggs and beat the whites until foamy, then fold in gently at the end.
• Store leftover pancakes in the fridge for up to 3 days or freeze for up to 1 month.