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Coconut Flour Pancakes

Perfectly Textured Gluten-Free Pancakes, So You Don't Have to Give Up Taste

Coconut flour replaces the real stuff in these tasty gluten-free remakes, from our friends at PaleoHacks.

When it comes to making coconut flour pancakes, there needs to be a fine balance struck so that the finished product is neither too dry nor too soggy, and of course flatness can be a major obstacle to overcome.

I'm a real perfectionist when it comes to the small things in the kitchen, and in my quest to discover the perfect recipe for light and fluffy coconut flour pancakes, this is the recipe I finally decided to settle on.

Before starting, please make sure you don't mix your pancake batter too thoroughly. An overly mixed batter can often result in flatter, rather listless pancakes, so a good rule of thumb is to not worry about leaving lumps in the mix. In fact, lumps are a good thing!

Another thing to remember is that you won't be able to see bubbles forming as much as you would with plain old wheat flour, so I'd suggest using a fork or spatula to gently lift your pancakes before flipping, just to make sure the underside is nicely browned.

Coconut Flour Pancakes Recipe

PaleoHacks

Notes

Pro Tip: The lecithin contained within the egg yolks is what lends itself to the firmness and fullness of the pancakes, so if you're not happy with the overall consistency then I would recommend adjusting the egg quantity before anything else. An alternative fix is to simply add another spoonful of coconut flour, but I think that an extra egg will be the most common solution.

Coconut Flour Pancakes

Ingredients

  1. 1/4 cup coconut flour
    1/8 teaspoom baking soda
    Pinch of salt
    1/3 to 1/4 cup coconut milk
    2 tablespoons organic, cold-pressed coconut oil
    3 eggs
    1 to 2 tablespoons honey
    1/2 teaspoon vanilla extract
    Maple syrup to taste
    Grass-fed butter for cooking

Directions

  1. Thoroughly mix the eggs, coconut oil, and honey together.
  2. Add the coconut milk and vanilla extract.
  3. Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much!
  4. Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan. I recommend figuring out how many pancakes you'd like to make beforehand so that you can use an appropriately sized cup or ladle.
  5. Remember that you aren't likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping. Extra kudos points for those of you who can flip without a spatula!
  6. For best results, serve your pancakes right away.
  7. Drown those bad boys in maple syrup, grab your fork, and have at 'em!
Image Source: PaleoHacks
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