Can I substitute coconut flour for gluten free all-purpose flour?

A unique ingredient, coconut flour absorbs more liquid than other flours. As a result, it is best used in recipes that specifically require coconut flour. We haven’t tried using all-purpose flour, but it should work with a little experimentation! A general rule of thumb is to use 1 cup of flour for every ¼-⅓ cup of coconut flour. Read more about how to use coconut flour here !

Can I make this coconut flour pancakes recipe ahead of time?

Yes! This recipe is great to add to your weekly meal prep. When wrapped in foil or stored in an airtight container, leftover pancakes will stay fresh in the refrigerator for up to 7 days or in the freezer for up to 3 months.

Can these pancakes be made without eggs?

No, due to the texture of coconut flour, removing the eggs results in a crumbly batter that does not cook evenly.

Coconut Flour Pancakes Recipe

Description

Naturally gluten free and low carb, this easy coconut flour pancake recipe is the perfect dairy free option the whole family will love. Serve them on their own, or top them with warm maple syrup for the ultimate sweet breakfast or brunch.

Ingredients

Units Scale

2 large eggs
1/3 cup almond or coconut milk
1/4 cup coconut flour (56 grams), sifted or process into a finer flour
1/2 Tablespoon ground flaxseed
1/2 teaspoon baking powder
2 Tablespoons naturally refined avocado oil, pure olive oil, or coconut oil (divided)
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
Optional sweetener of choice

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Instructions

In a large mixing bowl, whisk the eggs and milk until smooth.
In a second bowl, whisk together the coconut flour, flaxseed, and baking powder. Working in batches, combine the dry ingredients with the wet. Mix until just combined and a thick, smooth batter is formed.
Gently stir 1 Tablespoon oil, vanilla, and apple cider vinegar into the batter. Place in the fridge for 10-15 minutes to thicken. *Note – if using coconut oil, leave the batter to rest at room temperature (versus in the fridge) so the oil doesn’t solidify.
Heat a non-stick frying pan or griddle over medium heat. Grease the pan with avocado oil or refined coconut oil.* Scoop 1/4 cup batter into a measuring cup and pour into the center of the pan.
Cook until the center starts to bubble and edges start to brown, around 2 minutes. Flip over, and cook an additional 1-3 minutes. See notes for cooking times.
Repeat, greasing the pan between each batch, until all batter is used. Serve warm with toppings of choice.
Store in an airtight container in the fridge for up to 7 days.

Notes

Cooking Tips – Don’t let the pan get too hot or your pancakes will burn! 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.

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 150-160
Sugar: 2 g
Saturated Fat: 12 g
Carbohydrates: 7 g
Fiber: 4 g
Protein: 6 g