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*
------->>>>>> My eBook is now available HERE! <<<<<---------
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 - the texture will be a little more coarse. You'll also want to swap maple syrup for a low carb sweetener like monk fruit syrup.
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 ¼ 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.
Fluffy Coconut Flour Pancakes (Grain Free)
- ¼ cup coconut flour
- ⅛ cup tapioca flour or arrowroot powder, optional
- ½ teaspoon baking soda
- pinch of salt
- 2 eggs room temperature
- 2 tablespoons melted coconut oil
- ¼-1/2 cup coconut milk
- ½ tablespoon maple syrup optional*
- 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, ⅛ 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.)
PRODUCTS USED FOR Fluffy Coconut Flour Pancakes:
Disclosure: This post contains affiliate links. This means that if you make a purchase after clicking on one of these links, I may receive a small commission at no extra cost to you. Thank you for your support in making Leelalicious possible!
Is the tapioca /arrowroot necessary?
Jennifer @ Leelalicious
Hi Rebecca! The tapioca and arrowroot starch are optional ingredients so you can feel free to leave them out. The main difference you will find is a slight change in texture, but the recipe should work fine.
Can you freeze them?
Yes I think that should be fine
delicious, we used melted butter instead of coconut oil, and added blueberries. Thank you for the recipe, it's fantastic!
I agree, using butter is delicious - if you can have it go for it and enjoy
Is this whole recipe considered one serving ? Or is one pancake a serving ?
Sorry I see my question answered in the post
OH. MY. WORD. These are amazing! I have tried at least 50 variations of different paleo pancakes, and FINALLY I find one that I like! I had to use plenty of coconut oil to grease the pan so they wouldn't stick, but once I got a system they turned out PERFECT every time! Super duper puffy and fluffy and full of deliciousness! Even the wheat-eaters in my household thought these were fabulous! Well done 🙂
Yay!! I am so happy to read your wonderful review, Kaley! Best praise is when 'wheat-eaters' love a gluten free recipes too 🙂
I agree....I tried so many different pancake recipes and this one is over the top! I add blueberries and cook them. U don't even need syrup! Moist and delicious!
Oh my gosh Regina these look absolutely awesome! I've never tried making pancakes like this before but they sound and look delish.
Thanks Julia. I hope you try them
This is a great recipe!
I did an adaptation of it for my blog and linked back to your recipe (all my own sadly less awesome pics). I hope that's OK!
I hope to try more of your grain-free recipes.
It was great reading your blog post, Erin
I've made your lovely pancakes and I had to make a few changes as I'm doing a candida cleanse and I have a few food sensitivities. I used VeganEgg (from Earth Island) I get it at the health food store, which tastes just like eggs. It says to use two level tablespoons of the VeganEgg and a half cup of cold water to make one egg. I'm wondering if I doubled this would it be to much liquid or do I need this to make them fluffy I find the pancakes don't fluff up very much and I can only eat two as they're filling. Instead of maple syrup I used a product called Sugarlike it's made from Munk fruit and it tastes just like sugar. I can have blueberries to sweeten it a bit more which makes it more enjoyable since I can't have maple syrup or butter. Thanks for showing me something new. Judy
I am glad to hear you can find substitutions to make this recipe work for you. Unfortunately I have no advice on the ff substitute. I have only ever tried this recipe with actual eggs
Can you add banana to the recipe for banana pancakes? Or would that totally ruin the texture?
I actually have a banana version of this recipe in my eBook. It's a fantastic addition 🙂
This will not print for me... help! Any ideas why??
Hmm I am not sure. It seems to work here. Are you trying on mobile or desktop?
You could right click on that page and select print.
It's official.....I'm in love! These are the best coconut flour pancakes I've tried so far 🙂 I usually use tapioca & coconut flour, but used arrowroot this time & I prefer the texture.
Do you mind if I share the recipe on my blog with a link back to yours for the method?
Hi Nyree, I am so happy to hear you are loving the recipe. I use arrowroot or tapioca depending on what I have on hand. I'll have to try them side by side one day. Sure, feel free to share on your blog (I assume you will take your own images?)
This recipe is also in my coconut flour eBook, if you are at all interested to mention it in your post, there is an affiliate program for it here https://leelalicious.com/affiliates/
Yes, own pics 🙂 Thank you - I will be certain to mention it & will look into your affliiate program.