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Pancakes are one of those foods I love but don’t actually eat very often. Why you ask? Well, it’s because I can’t just eat one of them. I want STACKS of them covered in butter and syrup. They taste delicious but can pack on the pounds like no other. Carbs can be a killer.
In order to reduce carbs, I’ve been trying alternatives like coconut flour in baking. The result has been AMAZING. Coconut flour does contain some carbs about 16-18 per 100 grams. But this is way better than the 60-62 per 100 grams of all purpose flour. All this amazingness comes from a coconut! Coconut pulp that is.
Recently, I’ve been using all kinds of coconut products from Coco Treasure. Coco Treasure specializes in USDA Certified natural and organic coconut products. Everything from coconut oil and jam to syrup, sugar, and flour. They are a company that cares about how their products are made from start to finish.
To experiment with some of these products I decided to make Super Moist Gluten-Free Blueberry Pancakes. Yes, in case you didn’t know coconut flour is gluten-free.
I learned that coconut flour is VERY absorbent and light like a powder. It takes very little coconut flour to make a yummy recipe like this one. If you don’t watch out it can make your baked goods dry. However, adding blueberries to this recipe remedies that and adds another dimension to its flavor.
Be careful, though. If you don’t watch out it can make your baked goods dry. However, adding blueberries to this recipe remedies that and adds another dimension to its flavor. Extra yumminess!!
My recipe also includes Coco Treasure Organic Coconut Sugar and Organic Extra Virgin Coconut Oil. Coconut sugar can be used on a 1:1 ratio when compared to other sugars. It ranks only 35 on the glycemic index, which is much lower in fructose than other popular sweeteners. It tastes pretty similar to brown sugar with no coconut taste!
What can I say about coconut oil? I love coconut oil! I often use it in baking or as a hair and skin product (it’s a great moisturizer). It has a nice mild coconut flavor that I adore!
I also got to try Coco Treasure Organic Coconut Nectar Syrup. To me, it has a very similar taste to molasses yet is less sticky. Sweet but not TOO sweet. It goes great with pancakes as you can imagine!
Overall, these Super Moist Gluten-Free Blueberry Pancakes are fluffy and delicious. They almost have a slight crepe texture with a coconut undertone and of course delicious blueberry-ness
Super Moist Gluten-Free Blueberry Pancakes
- 4 eggs
- 1/4 cup milk
- 3 tbsp coconut oil melted
- 1/4 cup coconut flour
- 1 tbsp coconut sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup fresh blueberries
- Preheat a griddle to 375 degrees.
- In a medium bowl, whisk all wet ingredients until well combined. In another medium bowl, whisk all dry ingredients until well blended. Add dry ingredients to wet ingredients; stir with a fork until smooth. Fold in blueberries.
- Grease griddle with butter, oil, or cooking spray. Drop about 1/4 cup dollops of batter onto hot griddle. Cook until small bubbles form and flip. Cook the other side 1-2 minutes or until golden.
- Serve with your favorite toppings.
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.