Fluffy Coconut Flour Pancakes

 
 
 

coconutpancakes2I never ate pancakes before going sugar and gluten-free because I always felt awful after eating them. Pancakes are called a breakfast food, but they should be called a dessert for how much sugar and carbohydrates they pack in. When I started baking with coconut flour, I decided to give coconut flour pancakes a try. These turned out so light and fluffy that even my friends who eat normal diets prefer them over regular.

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 My mom was hesitant to try them because of the sugar crash she gets after eating pancakes, and I had to reassure her that these are sugar-free, packed with fiber and protein, AND they will keep you energized. In fact, the entire recipe for these pancakes makes about two dozen 3″ silver-dollar pancakes and boasts about 24g fiber and 38g protein. If you’re eating three of them, thats 3g of fiber and nearly 5g of protein per serving.

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 Anyway, my mom has tested them, loves them, and has been begging me to post this recipe for months. Try the chocolate version for a different twist. They might even be better.

Ingredients:

  • 1/2 cup coconut flour, sifted (I use this one)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 stevia packets
  • 3 (room temperature optional) eggs
  • 1 cup unsweetened almond milk
  • 2 tsp alcohol-free vanilla
  • *Blueberries, blackberries, chocolate chips optional
  • Coconut oil for griddle

Preparation:

  1. Sift coconut flour into bowl
  2. Mix all dry ingredients together thoroughly
  3. In separate bowl, beat eggs until very frothy, then add almond milk and vanilla and mix until well blended
  4. Add wet to dry and mix with whisk until all lumps are gone. Let sit for a minute.
  5. If batter is too thick, add more almond milk. It should be pourable.
  6. Lightly oil griddle and pour pancakes on, adding additional toppings if desired after bottom has lightly browned. Press them into the pancake. When bubbles appear, wait one more minute before flipping. Flip and let cook for a few more minutes until browned on both sides. Because these pancakes are gluten-free, they can be flimsy, so be careful when flipping. I slide the spatula under really fast so it doesn’t have a chance to fall apart.
Store extra batter in fridge up to 5 days. I’ve gone up to a week before. Before cooking, Refresh batter with more almond milk until it’s thin. Enjoy!

Comments

  1. I am not able to have almond milk is there a substitute I can use for the pancakes?

  2. I’m happy to have found your website. I’m trying to use coconut flour more. I purchased a babycake pancake cooker that works great for gluten free pancakes that are challenging to flip:) Just wanted to share that tip! Will give your recipe a try this week:)

    • Sherri,
      Thank you so much for your comment! Will you please let me know how they turn out with your pancake cooker? I would love to get one if it works out well! Enjoy!

      • I made your recipe this morning but I substituted coconut sugar for the stevia. I cooked one pancake in the Babycake Pancake Maker (it cooks two but that’s too filling for me:) I put the timer on 5 minutes and it was PERFECT! You close the lid and don’t have to flip it at all. I know they can be pricey but if anyone eats gf pancakes often enough they know it’s a pain to flip them.

        LOVED your recipe by the way. Great texture. I will make them again and again:)

Trackbacks

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