This clean eating recipe for fluffy coconut flour pancakes makes a delicious breakfast treat that is gluten free, grain free and paleo friendly.
Dear sweet friends,
you have loved these fluffy coconut flour pancakes a LOT since I first posted them at the beginning of the year. I mean, of course! What’s not to love about fluffy pancakes that are good for you – satisfyingly filling and won’t crash your blood sugar levels an hour or two after breakfast.
All your pancake loving inspired me to create a whole new category for my Coconut Flour eCookbook. Yes, I was already in the process of writing a coconut flour recipe book, and now I added an entire coconut flour pancakes section for all you fellow breakfast lovers!
After a looong time of recipe testing, photographing and editing the book is finally ready for launch *happydance*
To celebrate the release I made you a video showing you exactly how to make these wonderful coconut flour pancakes (scroll to the bottom).
Enjoy! I am going to leave you with the original post and recipe below.
Original post from Jan. 16 2016
Coconut flour has to be my favorite alternative flour! My first experience with coconut flour were pumpkin spice muffins. They were so well received and are a very popular recipe on Leelalicious to this day, that I developed a few more coconut flour muffin recipes.
Next, I ventured on to coconut flour mug cakes. They are perfect! Within a matter of minutes I can satisfy my dessert cravings with a healthy treat that uses no refined ingredients. What’s not to love about that.
Last fall, I went through a little obsession with fluffy whole wheat pancakes. During that time I received requests for coconut flour versions of those pancakes. I loved the idea!
However, we were already in Thailand and quite ironically, I couldn’t find a single place that sells coconut flour here. No coconut flour in the land of coconut palms!
Fast forward to December, my sister was about to come visit us here in Thailand and asked for things that we were missing, so she could bring them for us from Canada. Yay! Of course I requested a BIG bag of coconut flour and I have been experimenting ever since.
I tried a number of coconut flour pancake recipes that I found online, but I wasn’t completely happy with any of them. They either seemed overly eggy or gritty. So I set out to come up with my own recipe delicious and fluffy coconut flour pancakes.
Back in my coconut flour muffin experimenting days, I learnt one trick that resulted in a finer texture that was more similar to wheat muffins. The trick was to add some tapioca flour into the mix. Arrowroot powder works similarly, but here in Asia, tapioca is what I have access to.
From my research tapioca or arrowroot flour are:
– perfectly fine for a gluten free diet
– ok in moderation if you eat paleo
– but probably not great for a low carb/diabetic diet. In that case, you can still make the pancakes with only coconut flour (and swap maple syrup for a low carb sweetener) – the texture will just be more coarse.
Coconut flour, not unlike most other alternative flours, has its own specific temperament. It is incredibly thirsty (scientific term is hygroscopic). It absorbs a lot of liquid and expands in the process. That is why you only need 1/4 cup of coconut flour for this recipe.
These fluffy coconut flour pancakes can also be difficult to flip. To ensure success, make them smaller than regular pancakes – only about 2 tablespoons of batter for 1 pancake. I also use 2 utensils for flipping, either 2 spatulas or a fork + a spatula, to avoid the pancakes falling apart in the process.
Serve the pancakes hot. (If you have any leftovers, they reheat well in the microwave.) Use your usual favorite pancake toppings. Fruit and maple syrup are my go-to. Unless you are avoiding dairy, a dollop of butter is also wonderful.
Whipped coconut cream also makes a great dairy-free pancake topping.
VIDEO: How to Make Fluffy Coconut Flour Pancakes
Fluffy Coconut Flour Pancakes (Grain Free)
- 1/4 cup coconut flour
- 1/8 cup tapioca flour or arrowroot powder, optional
- 1/2 teaspoon baking soda
- pinch of salt
- 2 eggs room temperature
- 2 tablespoons melted coconut oil
- 1/8-1/4 cup coconut milk
- 1/2 tablespoon maple syrup
Heat a lightly greased pan or griddle to medium-low.
In a small bowl whisk together coconut flour, tapioca flour, baking soda and salt until well combined.
In a medium bowl, mix together eggs, coconut oil, 1/8 cup coconut milk and maple syrup. Add the dry mix and whisk until fully combined. Since there is no gluten in this recipe, you don't have to fear overmixing.
Let the batter stand for 3-5 minutes. It will thicken as the coconut flour absorbs much of the liquid. The batter should be quite thick after resting. If, however, it seems dry and clumpy, add the remaining coconut milk 1 tablespoon at a time, until a thick batter forms.
Drop 2 tablespoons of batter per pancake onto the preheated griddle or pan and spread the batter out a little. Cook for about 3 minutes before flipping carefully (I use 2 spatulas, or a spatula and fork). Then cook the other side for a couple more minutes.
Keep a close eye on the pancakes, as they burn easily.
Serve hot with toppings of choice (butter, whipped coconut cream, maple syrup etc.)
The nutrition info is for 1 pancake, although I usually have at least 2 for breakfast (they are quite filling though).
To further reduce the carb count, omit arrowroot/tapioca. You can also omit the maple syrup or use a sugar-free sweetener.
PRODUCTS USED FOR Fluffy Coconut Flour Pancakes:
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