Breakfast
Freeflourish
Gluten-Free Coconut Flour Pancakes with Blueberry Compote
By Freeflourish Editorial TeamPublished Apr 16, 2026 | Updated Jul 6, 2026
American-inspired
25 mins
glutenfreedairyfreegrainfreefamilyfriendlybreakfasteasyseasonalkidfriendlyquickrecipes
Gluten-Free Coconut Flour Pancakes with Blueberry Compote with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 1/4 cup coconut flour, sifted
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 4 large eggs
- 1/2 cup canned full-fat coconut milk (shake well before measuring)
- 1 tablespoon maple syrup or raw honey
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil, plus extra for cooking
- For the Blueberry Compote
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon maple syrup or raw honey
- 1/2 teaspoon lemon juice
- 1/4 teaspoon cinnamon (optional)
Instructions
-
In a medium bowl, whisk together the sifted coconut flour, sea salt, and baking soda until evenly combined.
-
In a separate large bowl, beat the eggs. Whisk in the coconut milk, maple syrup (or honey), vanilla extract, and melted coconut oil until smooth.
-
Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Let the batter rest for 3 to 5 minutes to thicken. The batter will be thick but scoopable.
-
Meanwhile, prepare the blueberry compote: In a small saucepan over medium heat, combine blueberries, water, maple syrup, lemon juice, and cinnamon if using. Stir occasionally, cooking for 7 to 10 minutes until the blueberries burst and the mixture thickens slightly. Remove from heat and set aside.
-
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with coconut oil.
-
Scoop 3 tablespoons of batter per pancake onto the skillet, spreading gently to form rounds if needed. Cook for 3 to 4 minutes until edges are set and the bottom is golden brown, then carefully flip and cook an additional 2 to 3 minutes on the other side. Repeat with remaining batter, adding more coconut oil as needed.
-
Serve pancakes warm topped generously with the warm blueberry compote. Optional: garnish with fresh berries or sliced banana for extra freshness.
-
Store leftover pancakes in an airtight container for up to 3 days or freeze for up to 1 month. Reheat gently in a skillet or toaster oven.
Storage and Reheating
Refrigerate pancakes and compote separately for up to 4 days. Reheat pancakes in a skillet or toaster oven, then spoon warm compote over the top just before serving.
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