Paleo
Dairy Free
Gluten FreeCoconut Flour Pancakes are paleo friendly, dairy-free, gluten-free, and delicious! Learn 2 ways to make nutritious coconut flour pancakes! This grain-free coconut flour 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!
SIDE NOTE –> 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?
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, drizzle that maple syrup on top and smidge of nuts. BALANCED MACROS YO!
But… if you’re looking for llower 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.
Last cooking side note here:
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 skillet (stainless steal) 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
Coconut Flour Pancakes {2 Ways}
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Prep Time: 10 -
Cook Time: 10-15
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Total Time: -25840254.6 minute
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Yield: 4-5 pancakes -
Category: breakfast -
Cuisine: American
Print Recipe
Pin RecipeDescription
grain free coconut flour pancakes, made 2 ways; Lower carb or lightly sweetened. Paleo friendly.
Ingredients
UPDATED 9-2018
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
Instructions
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
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 large skillet (stainless steel) 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) so they cook evenly and flip easier.
- 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
Nutrition
- 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
Cheers!
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These pancakes look delicious and perfect for weekend brunch! YUM!
★★★★★
You read my mind friend!
★★★★★
Best pancakes ever!!
This is the worst coconut flour pancake recipe I’ve ever used. I followed the directions to the letter (I made the second recipe without banana). The pancakes completely fell apart & had a horrible aftertaste. Never using this recipe again, I’m sorry.
I’m so sorry to hear that. We’ve had others make this just fine. What pan did you use? What brand coconut flour?
It’s okay, I just wanted to leave an honest review. I used a non-stick skillet & Bob’s Red Mill Coconut Flour.
Totally understand. A pancake skillet, crepe pan, or cast iron work best. I’ll be sure to put that in notes
I would try these again! Maybe something was just a little off when you made them?! I’ve made them both and had great success!
I made the unsweetened recipe exactly and mine fell apart too. I used non stick skillet Tusker Brand organic coconut flour.
★★
Oh no. So sorry! I don’t think it’s the flour. I have found that it’s crucial to use a certain pan, like a pancake griddle, crepe pan, or quality cast iron for the low carb. I posted me making them on ig stories. Happy to show you if needed!
I love the slightly sweet flavor coconut flour gives to pancakes. Also the toppings on this are just so good looking.
GENIUS.
Thank you my friend!
Love adding banana as a sweetener to pancakes! These look delicious 🙂
me too! it’s just the right amount of sweetness.
★★★★★
We love pancakes in our house so a low carb version is a must!
★★★★★
These look perfect for our lazy weekend coming up!
★★★★★
totally!
Maybe I will do breakfast for dinner and have these pancakes tonight!
★★★★★
you read my mind!
OMG! I used to make coconut flour pancakes ALL the time in high school! They tasted amazing. I really want to see if I can make vegan coconut flour pancakes, but it would be challenging to find a good egg substitute that doesn’t dry out the batter too much!
I so need to try the vegan version. POndering. Maybe Bob’s redmill egg replacers?
I’m going to have to try BOTH ways for sure!
Coconut flour is great for these – slightly sweet and delicious!
★★★★★
One more delicious I never made this but tomorrow I’ll make this soon… I just love your site for making all the best and delicious things.
★★★★★
I love me some coconut flour pancakes!
★★★★★
I haven’t had pancakes near enough lately. Or breakfast for that matter. Move in with me?
Going nuts for these! They look so delish!
These are awesome! I wanted the banana pancake texture, but low carb, so I subbed cream cheese for the banana and psyllium husk for the starch and added a little stevia, and they had fabulous texture and flavor. Thanks for the recipe!
★★★★★
Well, this is my first visit to your blog! Your blog provided us valuable information .You have done a marvelous job
★★★★★
I don’t think I would make these again. The vinegar gave it an undesired twang taste (just not my taste preference) and these fell apart when flipping, even with a wide spatula and even when I tried to reduce the diameter in size. I’ll stick to my other go-to coconut flour recipe. The fluffiness was nice, but that was about it. :/
★★
Oh no! I’m sorry. What pan did you use? Did you try it with banana or without? Am using apple cider vinegar? We make these a lot so I want to make sure I can remedy this problem ASAP
I used an electric griddle and buttered it up pretty well to ensure they wouldn’t stick and would form well and flip well. I didn’t add bananas to this one, and yes, it was apple cider vinegar. It may be just my taste for Apple cider vinegar.
I would make sure you’re using the highly quality ACV! 🙂 I get the best results when I make them thin! Hope this helps !!
Really? Oh that’s so sad. We make them a lot! What version did you use?
these were PERFECT!!!!!!
Wonderful! So glad you liked them Allie!
I made the version with the small banana. Really delicious! Thank you.
★★★★★
Awesome! I’m so glad you shared this Tia
What is the apple cider vinegar for? I googled it and it said it was for making sour milk (like buttermilk) but that’s not what you’re doing here so I’m not understanding its purpose?
I use apple cider vinegar in baked goods recipes in conjunction with baking soda as a leavener. It helps give it that fluff!
Made a vegan version of this recipe with 1/2 cup applesauce, unbleached raw sugar, and three bananas… Next time, less bananas, more “flax or chia egg”, and no applesauce. I DID manage to get rid of the vinegar taste though.
Great recipe: I am going to try to make another vegan version again soon!
★★★★
Oh amazing! Keep me posted on that version Amanda!