Fluffy Blueberry Pancakes

MAKES: 5 (3-inch/7-5-cm) pancakes | PREP TIME: 5 minutes | COOK TIME: 15 minutes


3 large eggs

½ cup (120 ml) + 3 tablespoons almond or full-fat coconut milk

1 tablespoon organic honey

½ tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

½ cup (60 grams) coconut flour

½ cup (65 grams) tapioca flour

½ teaspoon baking powder

½ teaspoon baking soda

pinch of fine-grain sea salt

coconut oil, for greasing the skillet

½ cup (75 grams) fresh blueberries

Coconut Butter (see here), for serving

maple syrup, for garnish (optional)


  1. In a large bowl, whisk the eggs. Add the almond milk, honey, lemon juice, and vanilla and whisk until well blended. In a separate bowl, mix together the coconut flour and tapioca flour, then add to the wet ingredients ¼ cup (60 grams) at a time, while continuously whisking. Then mix in the baking powder, baking soda, and salt.
  2. Grease a large skillet and place over medium heat. Once the skillet is hot, use a ladle to pour 3-inch (7.5-cm) pancakes into the skillet. Once holes begin to appear in the surface of a pancake, drop a small handful of blueberries onto it and flip it. The pancake should cook on each side for 3 to 4 minutes. Repeat with rest of the batter.
  3. Top with coconut butter and maple syrup, if desired.