Maple Coconut Pancakes

Servings: 4 Preparation time: 10 minutes Cook time: 16 minutes Ready in: 26 minutes Ingredients • 4 pasture-fed, free-range eggs • 1 cup (240 ml) pure coconut milk • 1/2 cup (480 ml) pure maple syrup • 2 teaspoons pure vanilla extract • 1/2 cup (480 ml) coconut flour • 1 teaspoon baking soda • 1/2 cup (480 ml) almonds, chopped • 1/4 teaspoon (20 ml) ground cinnamon • 1/2 teaspoon (10 ml) unrefined sea salt • coconut oil for greasing • 1 cup (240 ml) blueberries Directions 1. Beat together the eggs, coconut milk, 1 tablespoon (15 ml) maple syrup, and vanilla in a large bowl. 2. Whisk together the coconut flour, baking soda, chopped almonds, cinnamon, and salt in another bowl. Add the flour mixture to the egg mixture and beat for about 1 minute to combine. Let the batter sit for about 2 minutes. 3. Grease a medium pan with coconut oil, then place the pan over medium-low heat. 4. Pour batter onto the pan, about 3 tablespoons (45 ml) for each pancake. Brown for about 2–3 minutes per side. 5. Serve warm, and top each pancake with 1 tablespoon (15 ml) of maple syrup and blueberries.

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Maple coconut pancakes are thick, fluffy, and studded with chopped almonds and warm cinnamon. Coconut flour keeps them grain-free while coconut milk gives the batter a rich, tender crumb that browns beautifully in the pan. Stacked with blueberries and a real maple drizzle, they make weekend mornings feel like an occasion.

Pro Tips

• Let the batter sit for two full minutes after mixing. Coconut flour absorbs liquid gradually, and that rest is what gives the pancakes their fluffy, set texture.
• Keep the pan at medium-low and grease it with coconut oil between batches. Coconut flour browns faster than wheat flour and burns before it sets if the heat is too high.
• About 3 tablespoons of batter per pancake is the sweet spot — bigger pours spread too thin and cook unevenly.
• The chopped almonds are worth keeping. They toast slightly in the pan and give every bite a nutty crunch against the soft pancake.

Frequently Asked Questions

Are these pancakes paleo?

Yes — coconut flour, eggs, coconut milk, and maple syrup are all paleo staples, and the recipe uses unrefined ingredients throughout.

Can I make the batter ahead of time?

It is best mixed fresh, since coconut flour keeps thickening as it sits. If you must prep ahead, thin the rested batter with a splash of coconut milk.

What can I use instead of almond flour in this recipe?

The recipe uses coconut flour and chopped almonds rather than almond flour. For a nut-free version, simply omit the almonds.

How many pancakes does this recipe make?

Four servings of 3-tablespoon pancakes — enough for a proper breakfast stack topped with blueberries and maple syrup.

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