Crispy Blueberry Pancakes

Makes about 12 pancakes*



  • 1 3/4 Cup coconut milk
  • 1 large, ripe banana, mashed
  • 1/2 Cup coconut oil
  • 1 Tbsp real organic maple syrup
  • 2 Cups gluten free flour of choice (I used Bob’s Red Mill Paleo baking flour)
  • 4 tsp aluminum-free baking soda
  • 1/4 tsp pink Himalayan sea salt
  • 1/3 Cup blueberries



  1. Place a TINY bit of coconut butter or oil on a frying pan and heat to medium-high heat.
  2. Beat banana, coconut milk, coconut oil, and maple syrup with a wire whisk or electric mixer.
  3. Stir in flour, baking powder, and sea salt, and continue mixing.
  4. Fold in blueberries.
  5. Pour about 2/3 Cup batter onto the frying pan and cook about 5 minutes, flipping until the outsides reach desired crispiness.
  6. Top with real maple syrup and enjoy!


* Tip: If you’re only cooking for one or two people, you can store the leftover pancakes in your freezer and heat them in a toaster oven throughout the next couple days for a quick and convenient breakfast!


Posted on

October 22, 2017