These Paleo Coconut Flour Pancakes are delicious!
This is an updated version of the coconut flour pancakes recipe I published a few years ago. While I loved the original version of this recipe (Goop coconut flour pancakes), a few tweaks make the coconut pancakes recipe even more fantastic.
How did I create this new fluffy coconut flour pancakes version? A test!
Here’s What I did to Create These Amazing Paleo Coconut Flour Pancakes:
One afternoon became a major pancake making session; me mixing pancake batter, flipping pancakes and carefully placing said pancakes on numbered plates. Ingredients were strewn all over the kitchen and luckily the doorbell did not ring, to save the unsuspecting visitor from seeing me with my coconut flour-dusted apron and spatula in hand.
The taste testers did their job and had a nice meal in the process. Taste testers were rounded up by geographic location; those closest to the kitchen at this particular time were chosen.
Unfortunately, one eager applicant had to be rejected though as my floppy-eared basset hound would surely have skewed the results. Plus, I am super careful what I feed him. 🙂
By the way, I was a taste tester, of course!
The winner became clear and was crowned.
Paleo Coconut Flour Pancakes:
As you may know, it’s not easy finding a good gluten-free, easy, coconut flour pancake recipe! Until now, that is. The objective is fluffy, tasty and healthier pancakes that just happen to be grain, gluten and dairy free.
I have tried many gluten free pancake recipes and there was always something wrong, too thin, broke apart easily, the taste was off weird consistency. You get the idea. I have made quite a few batches of these beauties and they come out great every time.
So, if you are looking for a tasty, easy, fluffy, low-carb pancakes, try these.
Related:
Tips When Making Your Paleo Coconut Flour Pancakes:
- Use room temperature eggs
- Preheat your skillet (if using cast iron)
- Make this a Paleo Coconut Flour Pancake for One easily by cutting the recipe in half.
Great Qualities of Coconut Flour:
Coconut flour is a flour made from coconut solids that have been ground into a very fine powder. With its mild coconut flavor, it is a wonderful substitute for flour-based recipes.
- Low Carb
- Great for those on a grain and gluten-free diet.
- High Fiber
- High Protein Source
Coconut flour requires much more liquid than other flours, including almond flour in its recipes. This is usually eggs. In order to use fewer eggs, I used more almond milk in these gluten-free pancakes. To make nut free, you could try another milk, maybe coconut milk.
Bonus: Try the blueberry sauce recipe and spread on your freshly made pancakes!
Well, after this, I am looking forward to more taste testing!
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*Recipe revised 8/2017
A Paleo coconut flour pancakes recipe that is sure to please everyone. Add fresh blueberries or mini chocolate chips. A freshly made blueberry sauce is amazing with these gluten-free pancakes!
- 1/3 cup organic coconut flour
- 1/2 teaspoon baking soda
- pinch salt
- 1/4 teaspoon baking powder
- 2 tablespoons maple syrup
- 2 organic large eggs (at room temperature)
- 3/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Blueberry Sauce
- 1 cup frozen berries (use one kind or a mix of several)
- 2 tablespoons maple syrup
- spray coconut oil or olive oil for pan
- Maple syrup or blueberry sauce as topping.
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If using a cast iron skillet, preheat your skillet to medium-low heat.
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Combine dry ingredients (organic coconut flour, baking soda, baking powder and salt) in a medium-sized bowl.
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Add the fresh lemon juice to the dry ingredients. If it starts to fizz that is fine; it is the reaction between the baking soda/powder and helps to create fluffier pancakes.
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Combine eggs, maple syrup, vanilla, and almond milk in a bowl and whisk together.
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Add wet ingredients to dry ingredients and mix until just combined. Set aside for about 2 minutes. This gives the batter a better chance to absorb the coconut flour.
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In your heated skillet, add some spray coconut oil or olive oil. Alternatively, you could add a tablespoon of oil and spread around pan. Then add1/4 cup of pancake mix to the skillet and spread to make a pancake shape. Cook for about 3 minutes per side until pancakes are lightly browned and cooked inside. Makes 5 pancakes.
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For the Blueberry Sauce - Combine berries, maple syrup and a few tablespoons of water in a saucepan over medium-low heat. Bring to a low simmer cook until berries are soft and tender, about 8 -10 minutes.
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The mixture can be immediately poured over pancakes, or if you desire a smoother texture can be put in a blender and processed (and then poured over pancakes).
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Store in the refrigerator for up to 4 days.
Favorite Products used for success in this recipe: Coconut Flour, Coconut Oil, Maple Syrup, Vanilla Extract, Whisk, Mixing Bowl, Sauce Pan, Cast Iron Skillet. This coconut flour works well also! (Affiliate Links)
Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site. I look forward to creating and posting many more delicious recipes for you.
Easy to Pin It Strip:
Dan says
Great website…this recipe says it serves 6…how many pancakes are in each serving?
Thanks…keep up the good work!
Christine says
Aww, thank you! I usually make about 8-12 pancakes (total) with this recipe, depending on size of pancakes. So, usually about 2 pancakes per serving. Great question!
Dan says
Thanks for the info…can’t wait til morning so I can try this recipe…I wonder how far in advance I could make the batter???
Again, keep up the good work!!
Christine says
Thank you! I have never made the batter in advance, so not sure how it would be. I usually make it fresh and after I mix up the batter, let it sit for a few minutes (maybe 3), while I get any toppings ready. I would love to know how you like them! I make them every week, they are a favorite.
Dan says
They are my new favorite as well…your recipe is one of the few low carb ones that actually turned out as described…being new to a low carb diet, I greatly appreciate that!
I have half of a batter recipe left…going to try it tomorrow…I’ll let you know if it works…
Christine says
Awesome! So glad to hear it!!
Kaya says
I don’t see in the directions when to put almond milk in??? I’m in the midst of making this and it doesn’t say to add to wet ingredients
Christine says
Hi Kaya,
Yes, the almond milk is one of the wet ingredients. Hope this helps!
Pam says
This pancake recipe sounds great, but I need an ingredient clarified before I try it: the recipe reads 1/4 cup of coconut flour. That does not seem to be near enough flour to make eight pancakes. Am I mis-reading something?
Thanks.
Christine says
Hi Pam,
Great question! It all depends on the size of your pancakes. Lately, when making these, I usually get 6-8 medium sized pancakes. Next time I make them, I will measure for more accuracy. Hope that helps!
Kelly says
These look great but I can’t have eggs. Do you think a chia or flax egg substitute would work here?
Christine says
Hi Kelly, Great question! I believe I have tried these with flax eggs and it did not work. Sorry!
Dixie Knake says
Might want to give it a try, just made these pancakes for the first ….this morning…..YUM I don’t need to try another recipe—JUST SOOO GOOD…..I didn’t want to use 3 eggs sooo I used 1 egg, 2 egg whites and 1TAB. flax with 3TAB. water…..batter was very thick, added more milk……
Dixe
Grace says
Trying these tomorrow morning! So excited!
Christine says
Awesome and hope you liked them! 🙂
Nichole says
These look so thick and fluffy! Absolutely perfect pancakes!
Christine says
Thank you Nichole!
Rebecca | Let's Eat Cake says
Those paleo pancakes look so fluffy and delicious!
Christine says
Thank you Rebecca!
Kristine says
I’m all about breakfast or brunch and pancakes are at the top of my list! I’ve never tried to make pancakes with coconut flour, but I sure do love substituting! Looking forward to trying these, thanks!
Christine says
Thank you Kristine! Love these pancakes for brunch and breakfast!
Amy says
I have a recipe for toasted coconut pancakes, but they most definitely are not paleo, lol! These will definitely come in handy though for when I’m trying to eat healthier!
Christine says
Hi Amy – toasted coconut pancakes sound awesome also!
Ginny McMeans says
I really love the taste of coconut flour and I bet it’s made these pancakes really good. Of course, you can’t beat blueberry sauce.
Christine says
Thank you Ginny! Love blueberry sauce!
Morgan says
Thank u so much for tht recipe! I love how it leaves out every kind of starch! And tht no huge amounts of egg whites r needd…which most paleo pancake recipes call for.
But I recommend making them a smaller size cause most of the times they break apart when I make them at a normal pancakey size and try to flip them.
So yeah I love them!
Christine says
Hi Morgan, So glad you like the pancakes and thanks for the tip!
Erin says
These were delicious! Used honey instead of syrup and coconut milk instead of almond milk because I did not have all of the original ingredients. Overall I found the batter to be too watery at the end so I added more flour until it reached a thicker consistency.
Christine says
Hi Erin! So glad you liked the pancakes! Yes, depending on coconut flour brand, a bit more may be needed for the best consistency. Good to note. 🙂
Catherine says
Hi o can’t wait to make these pancakes can extra large eggs be used in place of large eggs?
Thanks Catherine
Christine says
Hi Catherine! Not sure about replacing extra large eggs as I have not done that.
Melissa says
Is the maple absolutely necessary? I have to steer clear of sugar as much as I can.
Christine says
Hi Melissa,
The maple syrup is just to add some sweetener. If you don’t need it you don’t have to add it.