These Paleo Pancakes are nut-free, grain-free, gluten-free and dairy-free!
Fluffy, delicious pancakes make breakfast the best meal!
Ingredients For Paleo Pancakes with Coconut Flour:
- Coconut Flour
- Baking Soda
- Baking Powder
- Maple Syrup
- Banana
- Salt
- Eggs
- Unsweetened Almond Milk
- Vanilla
How To Make Coconut Flour Pancakes:
- Gather and measure the ingredients. Crack the eggs in a bowl, mash the banana in a bowl.
2. Combine dry ingredients in a bowl. Add wet ingredients in another bowl.
3. Whisk the wet ingredients together and whisk or stir the dry ingredients together to combine.
4. Pour the wet ingredients into the dry ingredients and add the mashed banana.
Tip: Set the batter aside for a few minutes while the skillet is heating. This gives the batter ingredients to firm up as the coconut flour soaks up the wet ingredients.
5. Preheat skillet to low-medium. This is will vary depending on your stove. I'm using a cast iron skillet on a gas stove.
6. Add a bit of oil to coat a skillet or pan, (I'm using a cast-iron skillet here), add about 1/4-1/3 cups per pancake. Using the spatula, spread and shape the pancake.
Mine are usually 4" diameter. Cook about 3-4 minutes per side, but the pancake should be firm and not feel like it will fall apart. Using your pancake flipper of choice, gently push it under the pancake to see if it is flippable. Then flip it over and cook about another 3 minutes. If the pancakes are too brown (or burning), you might try lowering the heat.
7. Serve with your favorite toppings, fresh fruit, maple syrup, honey, etc...
So, if you are looking for a tasty, easy, fluffy, low-carb pancakes, try these.
Coconut Flour Recipes:
- Coconut Flour Banana Muffins
- Coconut Flour Banana Bread
- Coconut Flour Donuts
- Coconut Flour Cut-Out Cookies
- Meyer Lemon Pudding Cakes
Tips When Making Your 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.
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:
- 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.
Blueberry Sauce for Coconut Flour Pancakes:
- One cup fresh or frozen blueberries
- Two tablespoons maple syrup.
- Combine berries, maple syrup (can substitute honey), and a few tablespoons of water in a small saucepan over medium-low heat. Bring to a low simmer, cook and stir berries for about 8 minutes until tender and mixture turns into a sauce.
- Pour over fresh pancakes. Yum!
Coconut Flour Pancakes that are delicious and easy! Paleo pancakes that are fluffy!
Add fresh blueberries or mini chocolate chips. Or try the blueberry sauce - YUM!
- 1/3 cup organic coconut flour
- 1/2 teaspoon baking soda
- 1 banana (mashed)
- 1/4 teaspoon baking powder
- 2 tablespoons maple syrup
- 2 large eggs (at room temperature)
- 3/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- Blueberry Sauce (use all blueberries or other berries)
- 1 cup blueberries
- 2 tbsp maple syrup
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If using a cast-iron skillet, preheat your skillet to medium-low heat.
-
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.
-
In your heated skillet, add some spray coconut oil or olive oil. Alternatively, you could add a tablespoon of oil and spread around the 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.
-
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).
-
Store in the refrigerator for up to 4 days.
Tips When Making Your 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.
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
Resources: Is a Coconut a fruit, nut or seed?
Nichole says
These look so thick and fluffy! Absolutely perfect pancakes!
Christine says
Thank you Nichole!
Grace says
Trying these tomorrow morning! So excited!
Christine says
Awesome and hope you liked them! 🙂
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
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!
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!