These coconut flour pancakes are not only quick and easy, but have no compromise in flavor! Top them with maple syrup, honey or a sweetener of choice (that fits your dietary requirements) and some fresh fruit.
They need only 5 simple ingredients and 20 minutes in total to prepare. If you need something gluten-free, low-carb, keto, and/or paleo – they’ll work for you!
You will need:
- coconut flour
- baking powder
- vanilla essence
- honey (or liquid sweetener of choice)
- Start by thoroughly mixing all the ingredients until the batter is smooth and lump free. An electric whisk will make quick work of this. (Photo 1, 2, 3)
- If the mixture is too runny, let it stand for a few minutes.
- On a medium heat, melt some butter or coconut oil into a non-stick pan.
- Pour 3-4 scoops of batter into the pan (depending on the size of your pan)
- Cook for 1-2 minutes per side. They are usually ready to flip when little bubbles form on the surface of the pancake. The second side of the pancake usually cooks a bit faster. (Photo 4)
- Serve immediately while hot! We enjoy them with a drizzle maple syrup or honey, but you can use a sugar free variety as well. We also enjoy fresh fruits on the side!
Coconut flour has a lower glycemic index than wheat flour, which means it causes a lower spike in blood sugar. It’s also gluten-free, making it a great alternative flour for people who are sensitive to grains.
Yes, like all whole foods, coconut flour will eventually go bad. If stored in the pantry, it can last from 3-6 months. When stored in the fridge it can last for 6-12 months. In the freezer it can last from 12-24 months.
A batter using coconut flour doesn’t stick together as well as a batter using wheat flour would. Adding coconut cream or another type of fat (cream cheese, ghee) can help hold things together.
Coconut Flour Pancakes
- 4 eggs
- 3 tablespoon coconut flour
- 2 teaspoon vanilla essence
- 2 teaspoon baking powder
- 1 tablespoon honey (or use any diet compliant liquid sweetener)
- Mix all ingredients together until smooth and lump free.
- Melt a small amount of butter in a non stick pan over a medium heat.
- Add 3-4 scoops of batter into the pan depending on the size of the pan.
- Cook for 1-2 minutes per side. They’re usually ready to flip when small bubbles form on the surface of the pancakes.
- Serve while hot!
- Serve with maple syrup, honey or any diet approved syrup.
- Add some fresh fruit on the side.