These coconut flour pancakes are soft, fluffy and so easy to make with simple pantry ingredients. They’re the perfect low carb breakfast that also happen to be grain free, sugar free & paleo friendly. Serve with a batch of fresh berries for the perfect breakfast or weekend brunch!
Recipe and post updated August 2019
FAVORITE PANCAKE RECIPES
If there’s one meal my family gets equally excited about, it’s breakfast…..especially when it involves fluffy pancakes. I am always on a never ending quest to find the perfect fluffy pancake recipe. We already have a few favorites that include these blueberry cream cheese pancakes, eggless pancakes and almond flour pancakes.
And after what seemed like a bazillion failed attempts, I finally made these fluffy coconut flour pancakes that my family thinks are just as delicious.
WHAT IS COCONUT FLOUR?
Coconut flour is a naturally grain free and gluten free flour produced from dried coconut meat. It is highly absorbant and soaks up a lot of moisture when it bakes so you will would only be able to substitute about 20 percent of coconut for all pupose wheat flour.
IS COCONUT FLOUR KETO?
Coconut flour is fairly high in protein, relatively low in carbs and is also popular amont people following a keto diet, paleo diet, GAPS and SCD.
Two tablespoons of coconut flour contains roughly:
45 calories, 3grams of net carbs, 5 grams of fiber and 3 grams of protein as well as 1.5 grams of fat.
How do you bake with coconut flour?
Coconut flour is a versatile baking flour that is commonly used in gluten free and low carb recipes. It can be used to make gluten free pancakes, cakes, cookies, breads and muffins.
Can you substitute coconut flour for regular flour?
I would not recommend using a 1:1 ratio when using coconut flour. Because it is much denser and absorbs more liquid than regular wheat flour, it is much more challenging to use and will be a learning curve.
You should start at 1/4 cup of coconut flour for 1 cup of all pupose flour. Be sure to sift coconut flour prior to using it in baked goods for best results. Add extra liquid such water, oil, coconut milk, almond milk, cream or eggs to balance out the gritty texture.
INGREDIENTS YOU NEED TO MAKE THE COCONUT FLOUR PANCAKE MIX :
Dry ingredients for the coconut pancakes:
- coconut flour
- baking powder
- Lakanto powdered monk fruit sweetener OR make your own using a granulated sugar free sweetener in a food processor
- ground cinnamon
- salt, optional
- egg (you can use a chia egg or a flax egg to make these coconut flour pancakes vegan)
- melted coconut oil
- pure maple extract
- cooking spray
OPTIONAL FOR SERVING:
sugar free maple syrup, shredded coconut, berries, peanut butter, almond butter or coconut cream
HOW TO MAKE COCONUT FLOUR PANCAKES:
- Start off by whisking together the coconut flour, baking powder, cinnamon and salt.
- Beat in the egg, melted coconut oil and maple extract until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
- Meanwhile, preheat a griddle or a large non-stick skillet over medium heat. Spray with cooking spray
- Drop 1/4 cup sized round pancakes in the skillet, leaving about an inch of space between each pancake. Let the pancakes cook until bubbles start to form around the sides, about 4-5 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched. Repeat with remaining batter.
- Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.
- This coconut flour pancake recipe does take a little longer to cook than your regular fluffy pancakes recipe. Cook them low and slow so the middle cooks evenly and doesn’t end up mushy.
- Do not over-mix the batter once you add the dry ingredients
- Allow the batter to rest for 3-5 minutes to thicken up while you preheat the griddle
ARE COCONUT FLOUR PANCAKES KETO?
Yes! The great thing about these grain free pancakes is that they would definitely fit if you are trying to stick to a keto meal plan. They are not only low carb, keto, gluten free and paleo, the nutritional info for 1 pancake is only:
- 98 calories
- 2grams net carbs = 3g total carbs – 1g fiber
- 4g protein
- 5g fat
- 1g sugar
Coconut pancake batter recipe makes: Eight 1/4 cup round pancakes
CAN YOU FREEZE COCONUT FLOUR PANCAKES?
Absolutely, you can make keto coconut pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line gluten free pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once they are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months and you’ve got perfect makeahead coconut flour pancakes.
These gluten free pancakes would also be perfect for sharing on Easter, Mother’s Day, Memorial Day, Fourth or July or any holiday weekend with all the pretty berries
Coconut Flour Pancake recipe – soft and fluffy pancakes that are grain free, gluten free and easy to make. Serve with a batch of fresh berries, or other fruit, for the perfect breakfast or weekend brunch!
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 2 tablespoons powdered monk fruit sweetener , OR make your own with granular low carb sweetener using a food processor
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 4 large eggs , room temperature
- 3 tablespoons melted coconut oil
- 1 teaspoon maple extract
Start off by whisking together the coconut flour, baking powder, cinnamon and salt. Beat in the egg, melted coconut oil and maple extract until smooth and combined. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more coconut flour. Allow the batter to rest for 3-5 minutes.
Meanwhile, preheat a griddle or a large non-stick skillet over medium heat. Spray with cooking spray. Drop 1/4 cup sized round pancakes in the skillet. Let the pancakes cook until bubbles start to form around the sides, about 4-5 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched.
Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.