I’m a serious pancake eater and these blueberry pancakes definitely hit the spot! I have tried numerous recipes and variations, but believe this combination to be the best. You can modify the recipe by substituting different nut butters (except peanut or the Paleo Police will arrest you) or by using almond flour instead of coconut flour. I eat them plain, but raw honey, agave nectar or any nut butter could be used instead of traditional syrup.
Coconut flour is a gluten-free, lower-carb, high-fiber alternative to wheat flour.  It has 5 grams of fiber per tablespoon, while whole-grain flour only has 0.8 grams. Coconut flour is packed with protein and contains healthy fats (medium-chain triglycerides, MCTs), which provide instant energy, digest easily, and boosts your metabolism.


•  2 large mashed bananas
•  2 eggs
•  3 Tbsps. almond butter
•  1 tsp vanilla extract
•  1/4 tsp cinnamon
•  1/4 tsp baking soda
•  3 Tbsps. coconut flour
•  2 Tbsps. almond milk
•  1 cup berries (blueberries, strawberries or raspberries)
•  Coconut oil


1.  In a large bowl, use a whisk or a mixer to beat the mashed bananas, eggs, almond butter, vanilla and almond milk.
2.  Add coconut flour, baking soda, salt and cinnamon. Mix until well-blended then stir in the berries.
3.  Place a large skillet on medium heat and add 1 Tbsp. of coconut oil.
4.  Pour approximately a 1/4 cup of batter in rounds on the skillet. Cook them 5 minutes on each side.