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Super Moist Gluten-Free Blueberry Pancakes

Fluffy and delicious pancakes that a have a slight crepe texture, a coconut undertone, and of course yummy blueberry-ness
Course Breakfast, Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 4 inch 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


  1. Preheat a griddle to 375 degrees.
  2. 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.
  3. 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.
  4. Serve with your favorite toppings.