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Easter Sunday Wild Blueberry Coconut Flour Pancakes I Paleo Vegeo

Wild Blueberry Coconut Flour Pancakes

We love Easter, for so many reason. I love especially the traditions we have created with our little family each year. 

From the start making Easter eggs has been a daddy and daughter combo. My feeling was that mom gets to do everything with the girl, so shouldn’t daddy have some connecting time as well? Of course he should!!

They can’t wait to make their Easter eggs, and as we’ve gone more and more green we end up using of course pastured eggs… all nice and varied in colors, natural egg dye and apple cider vinegar instead of white “corn” vinegar. If we want to eat them later, don’t we want them to be edible? 

So that is where the traditions start. This year we added in the making the wild blueberry jam, and so I just had to make some grain-free pancakes to go with it. The Pear Coconut Flour Pancakes held together a little bit better I think because of the added chia seeds. So I may add some chia seeds the next time I make these.

Wild Blueberry Coconut Flour Pancakes

2 Pastured Organic Eggs (or egg substitute for vegan)
2 tbsp of vanilla coconut yogurt
2 tbsp melted coconut oil
1/8 tsp Himalayan salt
2 tbsp organic coconut flour
1/8 tsp aluminum-free baking powder
1/4 cup wild blueberries 


1. Mix all of the liquid ingredients first in your Blendtec Express or other high powered blender. If you need a new high-speed blender the Blendtec for its safe and advanced cutting-edge technology! Get a $600 retail value Blendtec Express blender for $199 or a $1500 Blendtec Express Pro blender for $599when you subscribe to 12 months of Blendfresh (min. $69 per month). What a deal!

2. Add in the salt, baking powder and wild blueberries and blend.

3. I use the Green Ceramic pancake pan because I can just flip it over after 3 minutes, but use a good coconut oil and medium heat and I do 1/4 cup of pancake mix for each pancake. This recipe makes 4 decent sized pancakes. 

These must cook through the full three minutes to hold together. If they aren’t pancakey enough for you, make sure you look at the chia pancake recipe linked above. 

Pear and Chia Coconut Pancakes, a Grain-Free Vegetarian Paleo Yum Fest


Pear and Chia Coconut Pancakes:

Who doesn’t love something sweet for breakfast… or lunch… or dinner!!!??


2 large pastured egg, beaten
3/4 cup non-dairy unsweetened vanilla milk (I prefer hemp milk)
2 tbsp chia seeds
1 tbsp honey (optional)
2 ripe medium pears, grated
1 scoop vegan protein (great for added nutrients but optional)
1/2 cup coconut flour (add additional tbsp if you find they aren’t holding together to your liking)
1/8 tsp salt
2 tsp baking powder (aluminum-free)
1/4 tsp baking soda
2 tbsp coconut oil, melted


1. In a medium bowl, beat the egg for 30 seconds. Add milk, chia seeds and honey, and mix. Set aside for chia seeds to soak up the liquid a bit. This is what will hold your pancakes together with the pears so don’t get cheap on the timing.
2. In another small bowl, grate you pears. Use the larger holed section on your grater. Compost your cores. Add to the liquid mix (including juice). Mix.

3. Add flour, salt, baking powder & baking soda, and mix to combine.

4. Melt your coconut oil in microwave and add to the batter. Mix in well/
5. Preheat your skillet to medium, I love my green ceramic skillet!! Spray with coconut oil spray, and before each additional pancake.

6. Pour 1/3 cup of batter onto skillet.. Cook until surface of pancakes have some bubbles, 3 to 4 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 2 to 3 minutes more. I found mine really needed that four minutes to solidify nicely.

7. Serve warm, with desired toppings like some fresh mashed fruit or preserves with no added additional sugars.

it’s a perfect amount of pancakes for myself and my daughter if we are eating these for a meal. If you add my husband into the mix, this becomes a side dish. You get the jest. Makes about 6 pancakes.