Grain-Free Blueberry Pancakes {sugar-free}

Ahhh it's almost the weekend. Which I always associate with a lingering breakfast, extra coffee and time that ticks by just a tad bit slower than in the days prior. 

And it usually involves grain-free pancakes. 

So, in honor of the weekend that is juuuust around the corner. And in an effort get my mind off the changes and uneasiness that I feel surrounding politics right now, I'm sharing these pancakes. Because blueberry pancakes make me happy, no matter what. No matter how cruel someone may be, no matter how hard you get pushed down, no matter how rough your day has been... there is always hope that it will get better. You can make a delicious meal, share it with someone you love, and take on the day. Plus, I truly believe love always wins. 

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This is my go-to blueberry pancake recipe. These are fluffy, sugar-free, grain-free and oh-so good! Make a batch this weekend and take some time for yourself. You deserve it.  :) 


Grain-Free Blueberry Pancakes

(Makes 6-8 pancakes)

  • 1/4 cup coconut flour

  • ¼ teaspoon baking soda

  • pinch of fine sea salt

  • 3 tablespoons cashew butter (or your favorite natural nut butter)

  • 2 eggs, beaten

  • 1 banana, well mashed

  • 1 teaspoon pure vanilla extract

  • 1/4 cup non-dairy milk (I prefer almond milk or coconut milk)

  • 1/2 cup frozen wild bluberries, or fresh blueberries

  • Toppings: berries, bananas, melted nut butter


  1. In a bowl, whisk the coconut flour, baking soda and salt. Set aside.

  2. In a large bowl, whisk the mashed bananas, eggs, vanilla, non-dairy milk & nut butter until smooth and no lumps remain. You can also do this in the food processor and process until smooth.

  3. Pour the coconut flour mixture into the banana mixture and stir with a wooden spoon until the flour is mixed in. Add in the blueberries until just mixed, don't over-stir.

  4. Heat a skillet over medium to medium-high heat and spray with non-stick spray or a light brush of coconut oil.

  5. Using an ice cream scoop, scoop the batter and place on skillet. Cook for 5-7 minutes, or until edges are well cooked and you are able to flip it and flip it over, cooking 2-3 minutes on the other side. This could take less time, depending on the heat, so keep an eye out on them. Just flip when the bottom edges seem cooked and it is in tact when flipped. It's okay if you mess up on the first one, you'll get better!

  6. Finish cooking all of the pancakes. Top with desired toppings. I prefer a drizzle of cashew butter and sliced bananas and blueberries. Or, I'll cook blueberries on the stove until becomes saucey and drizzle over the pancakes.