Coconut Flour Pancakes are paleo friendly, dairy-free, gluten-free, and delicious! Learn 2 ways to make this nutritious pancake recipe using coconut flour! The grain-free pancakes recipe can be made naturally sweet with the addition of banana, or lower carb and with no sweetener added. Either way, you’ll be hooked!
Well well well, look what we have here. The third pancake recipe, like legit pancake recipe, I’ve ever shared. I did not cheat this time and make pancake bread, although that’s equally delicious. Nope, today’s recipe is brought to you by old blogger syndrome. An OLD 2013 recipe I finally brought back to life again, and in two ways! Coconut flour pancakes that are lightly sweetened with berries and banana. And coconut flour pancakes that are low carb, no sugar added, and make an excellent pancake brinner with sausage or eggs. You drooling yet?
Okay good! Cause if you’re like me, you’ll make a ton of these at once and freeze them for meal prepping. Or, you might just want something easy and healthy to make for Sunday Brunch. Either way, you’re winning and that’s what we like to hear.
Here’s the back story.
You see, 5 years ago my husband was knee deep in triathlon training. Sundays were his long run days, which meant that I was in charge of recovery meals. Hence the pancakes.
Well, back then, keto was not a thing, but grain free was definitely thing in our household. We tested out tons of grain free recipes for post recovery fuel. And guess what we found? IT HELPED with recovery and reducing inflammation. At least for us. To each their own, right?
Today I’m sharing that oldie but goodie grain free pancake recipe made with just a few ingredients. Coconut flour being key!
COCONUT FLOUR BAKING TIP:
If your coconut flour is clumpy or heavy, grind it in the food processor before using in a recipe, like say… a coconut flour pancake recipe.
Let’s discuss these two options here, shall we?
Coconut Flour Pancakes – version #1
The first way to make coconut flour pancakes is the lightly sweetened way. Blend in a banana and that’s all you need for perfectly lightly sweetened paleo pancakes.
If your body needs more natural glycogen (sugar) and carbs, then drizzle maple syrup on top and smidge of nuts. BALANCED MACROS YO!
Another way to make pancakes with coconut flour
LOW CARB / PALEO / SUGAR FREE
But… if you’re looking for lower carb, paleo or sugar free pancakes made with coconut flour, then just skip the banana and use my adjustments in the recipe below. Both are delicious!
The coconut flour pancakes without banana cook faster and are a different texture, but it’s all good because you can fancy them up however you’d like.
Obviously I have a serious obsession with flowers, so my coconut flour pancakes come with a side of edible flowers, nuts, and berries. No syrup needed.
Final cooking side note:
Cooking times will vary per pan. A cast iron pan will cook the pancakes faster. A crepe pan will cook more evenly. I used a large griddle, which works great but I recommended adding a little oil or butter after making 1-2 pancakes
Either way, these grain free pancakes (2 ways) will be satisfy that carbalicious craving. I made 2 batches abd froze half for the next weekend.
Actually, I lied. I froze half then had a serious hankering for pancakes midweek. So I thawed out a few to go pair with poached eggs. It was my solo dinner brinner and It was glorious!Print
Grain free coconut flour pancakes, made 2 ways; Lower carb and lightly sweetened. Paleo friendly.
FOR LIGHTLY SWEETENED COCONUT FLOUR PANCAKES –
- 2 eggs and 1 extra egg white
- 1/3 c of almond milk or coconut drinking milk
- 1/4 cup coconut flour -sifted
- 1 tbsp ground flaxseed
- 1 very ripe small banana or half a large banana
- 1 teaspoon vanilla extract
- 1 tsp quality apple cider vinegar or distilled vinegar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon optional
FOR LOWER CARB COCONUT FLOUR PANCAKES
Note: This recipe makes fewer pancakes (3 -5 pancakes)
- 2 large eggs
- 1/3 c almond or coconut milk
- 1/4 c coconut flour (sifted or blended to fine flour)
- 1/2 tbsp ground flaxseed
- 1/2 tsp baking powder
- 2 tsp quality apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil, grapeseed oil, or butter (1 to 1.5 tbsp for batter and 1/2 tbsp to 1 tbsp for pan)
- Optional sweetener of choice
TO MAKE COCONUT FLOUR PANCAKES with or without banana :
Before you start – See notes on cooking techniques and times.
- First place egg and milk in a blender or bowl to mix/beat. If you’re making the banana version, blend the banana in with the eggs and milk first.
- Mix in the the coconut flour (a little at a time, whisking) with the egg/milk mix until smooth and not clumpy.
- Gently stir in the remaining ingredients and beat/blend again until smooth batter is formed. Place in fridge to set for 10-15 minutes.
- Remove from fridge once batter has set.
- Heat a skillet to medium high, adding a few teaspoons of oil to coat the pan.
- Once hot, scoop 1/4 cup batter and pour into the center of the pan. Pancakes flip better with thinner batter (See notes). Also, a crepe pan or non stick griddle for pancakes works best!
- Cook until the edges start to brown or the middle starts to bubble, which is usually no more than 2 -3 minutes. Flip over and let pancake cook another 1-3 minutes. See notes for cooking times.
- Remove pancake and place on plate. Repeat to get 3-6 pancakes. The banana sweetened coconut flour pancakes will produce more. All 5-6 inches wide.
- Top pancakes with extra berries, nuts, and, butter, optional maple syrup.
Notes -If you don’t have ground flaxseed, ground chia seed or 1 tbsp tapioca starch should work.
- Cooking tips for both kinds of pancakes –Cooking times will vary per pan. A cast iron will cook the pancakes faster. A crepe pan will cook more evenly. I used a griddle, which works great but I recommended adding a little oil or butter after making 1-2 pancakes.
- Flipping tip – pour the batter into the pan, then thin it out (tilt pan). Smaller pancakes are easier to flip, so keep that in mind.
- The lower carb pancakes make 2-3 per batter. They will cook faster and are more brown in color if you are using cast iron. The batter is thick but will cook up more fluffy.The coconut flour pancakes with banana create crispy edges. They are delicious and will fry best in crepe pan or cast iron. They are thinner in textures. Both freeze well!
Estimated Nutrition for coconut flour pancakes (low carb version): Calories 150-16O per pancakes 12 grams saturated fat, 7 carbohydrates, 4 grams of fiber, 2 grams of sugar, 6 grams of protein. Nutrition for coconut flour pancakes with banana (per pancake) shown below
- Category: breakfast
- Cuisine: American
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 4.3 g
- Sodium: 500.6 g
- Fat: 2.5 g
- Saturated Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4.5 g
- Cholesterol: 71.5 g
Keywords: coconut flour pancakes
Sorry kiwi, I just ate the pancakes I promised to save you.
What’s your trick to making grain free or paleo friendly pancakes?
Which came first, the banana pancake or the coconut flour pancake? Bahaha don’t answer that. Just laugh. #ineedcoffee