Soft and simple Coconut Flour Pancakes made with grain and nut free flours. Gluten Free + Paleo + Dairy Free

Originally published May 30, 2015 – Updated September 3, 2018

I’ve been having a real moment with coconut flour lately. And this is coming from someone who used to just straight up hate coconut flour. It always used to seem so dry and weird and just blehhhhh.

I mean, if you’re going to do paleo baking why don’t you just stick to almond flour? It’s clearly the superior flour. Except for that price point. That price point is anything but superior. It’s also really difficult finding almond flour here in the UK. Not to mention, there are already thousands of great almond flour based recipes out there to make but not as much nut free alternatives.

So back to coconut flour I went and after playing around a little more and I’m fully back on team coconut. Join me!

These coconut flour pancakes were actually an early recipe here on A Saucy Kitchen. They were alright, but this updated version is definitely better. Instead of using exclusively coconut I’ve added in a little bit of tapioca flour. Using a blend of flours really improves the texture and mouthfeel of the pancakes.

Other than that the recipe is pretty much the same but I’ve included a few general tips to help you out as you go.

Coconut Flour Pancakes – Notes & Tips

All in all these pancakes are super easy to throw together. It’s really just a matter of mixing together the wet ingredients, sifting the dry and then adding it altogether.  A couple of things to note about making the batter:

• I recommend using full fat coconut milk from a can over low fat or carton coconut milk. Shake up the can before opening it to mix the cream and the watery parts together. Coconut flour really needs all the extra moisture you can give it and the extra fat here helps. You can also use coconut yoghurt or full fat greek yoghurt instead of the milk if you wish.
• I also recommend using a separate bowl to sift the dry ingredients together instead of adding the dry right into the wet. Whisking the flours first will allow you to get rid of the extra clumps otherwise your batter will be lump city.
• Don’t prepare your batter until you’re ready to use it. Baking soda becomes less active as time goes on.

Pancake Cooking Tips

• Make sure your skillet it fully heated before adding any batter for even cooking.
• Don’t flip too early. Wait for the surface of your pancake to bubble up – when the bubbles pop and form little holes all around the pancakes then it’s time to flip. If the bubbles pop and then fill up with more batter wait a little longer. The surface of your pancake should look a little hole-y.
• If your skillet starts to look a little dirty from oil or smeared pancake batter, quickly wipe it down in between batches.

Quick Questions & Storage Tips

• To Store: Add these to an airtight storage container or bag and keep in the fridge 2-3 days. Reheat in the microwave or toaster.
• To Freeze: Separate each pancake with a layer of wax paper and store in a freezer safe ziplock bag. These will keep up to two months. You can reheat from frozen in the microwave: cook on high 1 minute,  uncovered.
• Can I make this with a different flour? You might be able to replace arrowroot flour or almond with tapioca flour but I have not personally tested it yet. I also cannot recommend any flour to use instead of coconut flour here. Coconut flour has very unique properties which make it difficult to sub out 1:1.
  • If you’re interested in a vegan pancake recipe you might like these Buckwheat  & Oat Pancakes.
  • If you’re interested in almond flour pancakes you might enjoy these Sweet Potato Pancakes.
  • Try these Millet Pancakes made with whole grain millet flour and arrowroot starch.

More Coconut Flour Recipes You Might Enjoy:

• Paleo Coconut Flour Cake
• Eggless Paleo Coconut Flour Cake
• Sweet Potato Waffles
• Single Serve Coconut Flour Waffles
• Chocolate Chip Banana Muffins
• Delicious And Surprising Coconut Flour Recipes You Need To Make

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Simple Coconut Flour Pancakes

Yield: 10 pancakes Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Print

• Email

Rate

Soft and simple Coconut Flour Pancakes made with grain and nut free flours. Gluten Free + Paleo + Dairy Free

Ingredients

• 4 eggs
• 1 cup | 240 ml coconut milk, ,full fat & from a can
• 1 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar
• 2 tablespoon honey or maple syrup, or another sweetener of your choice
• 1/4 cup + 2 tablespoons | 42 grams coconut flour
• 1/4 cup + 2 tablespoons | 40 grams tapioca flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• coconut oil for frying

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. In a medium sized mixing bowl whisk together your eggs until they become slightly frothy. Then add the remainder of your wet ingredients to the eggs, mix everything together and then set aside for later.
2. In small mixing bowl, sift together your dry ingredients until they are thoroughly mixed and there are no lumps.
3. Pour your dry ingredients to your wet ingredients and stir until you no longer have any remaining lumps. Let your pancake batter rest for a few minutes as you warm up a non stick (or at least very well greased) skillet on a medium heat with the oil.
4. When the pan it hot, ladle your batter onto the skillet to form the pancakes, about 4 inches in diameter. I used a 1/4 cup measuring spoon to scoop an even amount for each pancake. The pancakes will naturally spread a little bit at first.
5. Fry for 2-3 minutes on one side. You will know when to flip your pancake when the side facing up begins to bubble slightly and begin to look dry. Fry for an additional 2-3 minutes on the next side or until your pancake is golden brown.
6. Transfer to a plate and repeat with the remaining batter. I recommend wiping down the pan quickly between each use.
7. Serve with your preferred toppings and enjoy!

Notes

• To Store: Add these to an airtight storage container or bag and keep in the fridge 2-3 days. Reheat in the microwave or toaster.
• To Freeze: Separate each pancake with a layer of wax paper and store in a freezer safe ziplock bag. These will keep up to two months. You can reheat from frozen in the microwave: cook on high 1 minute,  uncovered.
• You might be able to replace arrowroot flour or almond flour with tapioca flour but I have not personally tested it yet. I also cannot recommend any flour to use instead of coconut flour here. Coconut flour has very unique properties which make it difficult to sub out 1:1.

Nutrition Information

Yield: 10

Serving Size:

pancakes Calories: 126Saturated Fat: 6gCholesterol: 65mgSodium: 92mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Breakfast & Brunch Cuisine: Gluten Free