These gluten free pancakes are soft, fluffy and so easy to make with simple pantry ingredients. They come together in just one bowl and the perfect healthy breakfast recipe for your next weekend brunch!
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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.
Ever since switching to a low carb keto diet, I have been trying to come up with low carb pancakes that my family will love just as much as our wheat flour pancake recipe.
And after what seemed like a bazillion failed attempts, I finally made these fluffy gluten free pancakes that my family thinks are just as delicious.
INGREDIENTS YOU NEED TO MAKE THE GLUTEN FREE PANCAKE MIX :
Dry ingredients for the coconut pancakes:
- coconut flour
- baking powder
- ground cinnamon
- salt, optional
Wet ingredients
- eggs (if you are looking for vegan pancakes, you can try this recipe instead)
- cashew butter OR any nut butter or seed butter of your choice – gives the pancakes structure and flavor
- pure maple extract
- Lakanto sugar-free maple syrup OR pure maple syrup for paleo pancakes (can also use powdered monk fruit sweetener)
- cooking spray
OPTIONAL FOR SERVING:
Lakanto sugar free OR pure maple syrup, shredded coconut, berries, peanut butter, almond butter or coconut cream
HOW TO MAKE GLUTE FREE PANCAKES:
In a large bowl, use a whisk to beat the eggs for at least a minute, so they are light and fluffy. Beat in the cashew butter followed by the sweetener and maple extract. Whisk in the coconut flour, baking powder and cinnamon 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.
Whisk in the coconut flour, baking powder and cinnamon 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-low heat. Spray with avocado oil spray OR cooking spray of choice. Drop scant 1/4 cup sized batter in the skillet. Let the pancakes cook until bubbles start to form around the sides, about 3-4 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched, about 2 more minutes.
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Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.
TIPS
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 GLUTEN FREE PANCAKES HEALTHY?
Yes! The great thing about these grain free pancakes is that they would definitely fit if you are trying to stick to a healthy or low carb meal plan. They are not only low carb, keto, gluten free and paleo, the nutritional info for 1 pancake is only:
- 96 calories
- 3grams net carbs = 5g total carbs – 2g fiber
- 5g protein
- 6g fat
- 1g sugar
Coconut pancake batter recipe makes: Eight 1/4 cup round pancakes
CAN YOU FREEZE 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
Carrot Cake Pancakes (Low Carb, Keto-Friendly)
These gluten fee 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!
- 3 large eggs
- 2 tablespoons cashew butter OR nut or seed butter of your choice
- 1-2 teaspoons Lakanto sugar-free maple syrup OR pure maple syrup for paleo (can also use powdered monk fruit sweetener) - leave out if you prefer no sweeteners
- 1 teaspoon pure maple extract OR vanilla extract
- 1/4 cup coconut flour
- 1.5 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 tablespoon almond milk OR other dairy-free milk of your choice (plus more as needed to think out batter)
In a large bowl, use a whisk to beat the eggs for at least a minute, so they are light and fluffy. Beat in the cashew butter followed by the sweetener and maple extract. Whisk in the coconut flour, baking powder and cinnamon 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.
Whisk in the coconut flour, baking powder and cinnamon 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-low heat. Spray with avocado oil spray OR cooking spray of choice. Drop scant 1/4 cup sized batter in the skillet. Let the pancakes cook until bubbles start to form around the sides, about 3-4 minutes. GENTLY flip and continue to cook on the other side until the center on the pancake springs back when lightly touched, about 2 more minutes.
Serve with some sugar free maple syrup, chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.
Cheyanne @ No Spoon Necessary -
Pancakes are the best, but I’ve never had a skillet pancake before, Kelly! This looks beyond delicious! I absolutely love the convenience and the coconut n’ berry combo sounds FAB! This is totally breakfast winning! Pinned! Cheers, dear!
Eva @ Eva Bakes -
Oooh, I have some coconut flour in my pantry and should definitely try your pancakes. These look like the perfect breakfast, Kelly!
Jen | Baked by an Introvert -
I’m drooling over this massive pancake! I’ve never used coconut flour but it sounds delicious. And baking the pancake in the oven sounds so much easier than cooking smaller ones on a griddle. Love this!!
medha @ Whisk & Shout -
This enormous pancake looks delicious! Love the use of coconut flour here 🙂
Gayle @ Pumpkin 'N Spice -
Breakfast is my favorite meal, and I especially love when I have it for dinner! This skillet pancake looks SO good, Kelly! I’ve only made pancakes in a skillet once before, so I definitely need to change that. Love the fresh berries in here, too!