Coconut Flour Pancakes

Name: Coconut Flour Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 eggs; ½ cup coconut flour; 2 teaspoon vanilla extract; 2 teaspoon baking powder; 1 tablespoon honey

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Coconut Flour Pancakes are a low-carb breakfast option that are just as delicious as they are healthy. This Coconut Flour Pancake Recipe is a great example of taking advantage of alternative flours to fit your dietary needs. Like other coconut flour recipes, you can enjoy a tasty meal without having to worry about the gluten you’d find in regular flour.

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For those of you that are looking for a healthy breakfast or healthy treat option, these fluffy coconut flour pancakes are perfect for you. Anyone with dietary restrictions or just looking to eat healthier sorely miss a good pancake breakfast, but not any longer. Using coconut flour instead of all-purpose flour, you get all the goodness of fluffy pancakes without the gluten of regular pancakes.

You won’t skimp on the natural sweetness with these Coconut Flour Pancakes either, as you can top them off with real maple syrup, and fresh fruit. If you are looking to make these sweeter or more like a treat, you can even add mini chocolate chips to the pancake batter.

When you’re sizing out your pancake batter, it’s best to either use measuring cups or tablespoons of batter to ensure they are uniform. You’ll also want to note that the coconut flour doesn’t stick together as well as traditional pancake batter, and adding coconut cream or another type of fat can help hold things together.

Why You’ll Love this Recipe:

Naturally gluten-free: Made with coconut flour and no grains, these pancakes are perfect for gluten-free and grain-free diets.
Simple and wholesome: Just a handful of pantry staples—no complicated ingredients required.
Fluffy and satisfying: Despite being low in carbs, these pancakes are thick, soft, and filling.
Naturally sweetened: A touch of honey adds just the right amount of sweetness without refined sugar.
Customizable: Add cinnamon, blueberries, or shredded coconut to switch up the flavor.

Ingredients to Make Coconut Flour Pancakes:

eggs. Coconut flour is very absorbent, so you need more eggs than traditional pancakes to create structure and moisture. Four eggs help bind everything together and give the pancakes lift.
coconut flour. A naturally gluten-free flour that’s high in fiber and absorbs a lot of liquid. A little goes a long way, don’t substitute it 1:1 for other flours.
baking powder. Helps the pancakes rise and keeps them from feeling too dense.
vanilla extract. Adds warmth and flavor that pairs perfectly with the coconut and honey.
honey. Just a touch of natural sweetness. You can substitute with maple syrup or another sweetener if preferred.

How to Make Coconut Flour Pancakes:

In a medium bowl, combine the eggs, coconut flour, vanilla extract, baking powder, and honey. Whisk until smooth and fully combined. Let the batter rest for 2–3 minutes to thicken.
Lightly grease a skillet or griddle and heat over medium-low.
Scoop about 2–3 tablespoons of batter per pancake onto the skillet. Gently spread the batter into a circle, coconut flour batter is thick and won’t spread much on its own.
Cook for 2–3 minutes until the edges are set and the bottoms are golden. Flip carefully and cook for another 1–2 minutes on the other side.
Serve warm with your favorite toppings.

Recommended Equipment

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Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

Glass Measuring Cups

Spoon Rest with Lid Holder

Nonstick Ceramic Frying Pan

Recipe Notes & Tips:

Let the batter rest: Coconut flour needs a few minutes to absorb liquid. Letting the batter sit helps it thicken and makes the pancakes easier to flip.
Cook low and slow: These pancakes are more delicate than traditional ones. Use medium-low heat and take your time to prevent burning.
Flip gently: Wait until the edges are fully set before flipping, and use a thin spatula to avoid breaking them.
Adjust consistency if needed: If the batter is too thick to spread, stir in a tablespoon of milk or water at a time until it loosens slightly.
Make them mini: Smaller pancakes are easier to flip and cook more evenly with coconut flour batter.
Customize it: Stir in cinnamon, blueberries, or shredded coconut for extra flavor.

Serving Suggestions:

How to Store:

Refrigerator: Let the pancakes cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or pop them in the toaster for a quick breakfast.
Freezer: Freeze pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
Reheat: Toast straight from the freezer or warm in a skillet or microwave until heated through. For crisp edges, use a pan or toaster oven.

FAQs:

Can I substitute a different flour for coconut flour?

Not directly. Coconut flour is very absorbent and behaves differently from other flours. You’d need a completely different ratio if substituting.

Why is my batter so thick?

That’s normal with coconut flour. Let it rest a few minutes, then stir in a bit of milk or water if it’s too thick to spread easily.

Are these pancakes low carb?

Yes, compared to traditional pancakes, these are lower in carbs and high in fiber thanks to the coconut flour and eggs.

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