Paleo Blueberry Pancakes with coconut flour are moist, fluffy, and dairy-free with little pockets of tangy berry fun! A touch of ground cinnamon gives these pancakes that warmly spiced flavor that makes them even more comforting for a remarkable breakfast.

Paleo Blueberry Pancakes made with coconut flour. Low-carb, dairy-free and keto friendly! An easy, delicious breakfast recipe.

Blueberry pancakes are that feel-good breakfast you find yourself craving randomly after waking up from one of those dreams you just can’t help but rehash in grueling detail to anyone within listening distance.

In all seriousness, is there anything more familiar and cozy than a hot stack of fluffy blueberry-studded pancakes with the appropriate amount (read: A LOT) of butter and syrup?

The only thing that could possibly be better is a homemade strawberry or blueberry compote with an appropriate amount (read: A LOT) of whipped cream. What a fantasy!

This recipe is a close sister to my classic Basic Fluffy Coconut Flour Pancakes and my Keto Pancakes.

Made grain-free with coconut flour and dairy-free with full-fat canned coconut milk, they are all things fluffy, moist, luxurious, and have that perfect crispy edge with the tender cakey inside. PLUS: blueberries and cinnamon!

They make the world go round.

These low-carb pancakes are both keto and paleo-friendly.

Let’s chat about the ingredients needed for these paleo coconut flour blueberry pancakes. If you’ve never made pancakes with coconut flour before, I suggest reading it all, because they are a completely different cooking experience than regular pancakes.

Paleo Blueberry Pancakes Ingredients:

Coconut Flour: Keeping these pancakes grain-free and low-carb, we use coconut flour. Coconut flour is low in carbohydrate and a good source of fiber. Coconut flour is very absorbent and dense on its own, which necessitates a great deal of liquid and eggs to get it to a fluffy, light texture.

Note: The coconut flour in this recipe cannot be replaced using any other flour without having to change the rest of the recipe.

Eggs: Coconut flour requires a great deal of eggs to make it nice and fluffy because it is so naturally dense. The added benefit of the eggs is we’re adding protein and healthy fat (provided you use cage-free eggs that are higher in Omega-3s).

Full-Fat Canned Coconut Milk: Canned coconut milk makes these pancakes rich and inviting! I have tried the recipe using a lower fat non-dairy milk (like almond flour) and find the batter turns out much thinner. If you want to replace the coconut milk with a different non-dairy milk, you absolutely can, but I would suggest adding another 1 to 3 tablespoons of coconut flour to thicken the batter up.

Coconut Oil, Avocado Oil, or Melted Butter: A little oil or butter goes a long way in providing delicious sultry flavor to these pancakes. If you aren’t a dairy-free eater, be sure you go with butter, as it makes these pancakes taste so authentically amazing!

Baking Soda: Used to leaven the pancakes, baking soda helps fluff up the pancakes and ensures they hold together (rather than spreading out into a mess on the griddle). Be sure you use it, and check to be sure it isn’t expired!

Optional: Vanilla extract and pure maple syrup or sugar-free granulated sweetener. While not mandatory, just 1 tablespoon of sweetener of your choice will add to the deliciousness of the pancakes, and vanilla extract adds a warm essence. Add them both if you’d like!

Can I Make These With Almond Flour?:

Yes and no. You’ll need a whole different recipe for an almond flour version because almond flour is less absorbent than coconut flour and requires fewer eggs. Make my Paleo Almond Flour Pancakes if you prefer almond flour and simply add 1 cup of blueberries to the batter.

How to Make Paleo Blueberry Pancakes:

In a mixing bowl, whisk together the eggs, coconut milk, melted butter (or avocado oil) until well-combined and creamy.

Add the coconut flour, sweetener (if adding), ground cinnamon, baking soda and sea salt and whisk vigorously until completely combined and all the chunks of flour are out. The batter will be very thick. This is normal! Note: If for some reason the batter is not very thick, add 1 to 3 more tablespoons (a small amount at a time, stirring well in between additions), until the batter is thick.

Gently stir in the blueberries.

When you’re ready to make the pancakes, add 1 to 2 tablespoons of avocado oil (or coconut oil) to a large non-stick skillet and heat to medium heat. Allow the skillet to heat up completely, as we are cooking at a lower temperature. Once the skillet is hot, measure out a scant ¼ cup of pancake batter and pour it onto the skillet. The batter will be so thick that it won’t distribute easily on its own, so use your finger to move it around into a perfect circle shape.

Cook the pancakes for 3 to 5 minutes, or until the sides look like they have firmed up. Carefully flip to the other side and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.

Repeat for the remaining batter.

Serve with your choice of toppings and enjoy! I go with butter and honey and sometimes nut butter.

More Delicious Healthy Pancake Recipes:

May your blueberry infused hot cakes light up your life and and weekend!