coconut flour pancakes
Breakfast

Delicious and fluffy coconut flour pancakes

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This fluffy coconut flour pancake is very tasty and dairy free!

I have never made anything (successfully) with coconut flour before so I was a bit sceptical about this coconut flour pancakes recipe. Not long ago, I tried to make some muffins with coconut flour, and it didn’t turn out as I wanted and was very thick. Eventually, I realised where I went wrong and wanted to try something new with coconut flour. I had a few attempts at these coconut flour pancakes, but eventually got it right, so don’t feel disappointed if it didn’t work the first time.

This coconut flour pancakes is super tasty, gluten free and dairy free, making it a healthy pancake recipe.

Coconut flour pancakes Ingredients                                       

I have not used many of the ingredients in this coconut flour pancakes in my other pancake recipes, so I was a little bit worried that it might not turn well; but as they say, the first pancake never works so I was willing to give it a go. Well, I must say, it eventually came out perfect and delicious.

In this recipe I used Coconut flour, almond butter, eggs, maple syrup, 1/2 medium ripe banana, unsweetened almond milk, coconut oil. Though I used almond butter in this recipe, you can use any other nut butter like peanut butter. Maple syrup can also be subbed for honey. It is important to measure the ingredients correctly for best results.

How to make Coconut flour pancakes

coconut flour pancakes
  1. Pour ¼ cup of coconut flour in a large mixing bowl and add ¼ teaspoon of baking soda (also known as bicarbonate of soda); whisk together and set aside.
  2. Using a separate bowl, add 2 teaspoons almond butter (or peanut butter), 2 eggs, ½ tablespoon of honey, ½ medium ripe banana (or a ¼ cup) and ¼ cup of almond milk. Mix all together until smooth. Add this mixture into the dry ingredients and mix until well combined to form the coconut flour pancake batter. If the batter is too thick you can add more almond milk to make it thinner.
  3. Coat a griddle or non-stick frying pan with coconut oil (or olive oil), place it on the hob and set to medium heat. Please note that coconut oil burns easily so you may have to set the hob to low or medium-low so the pancakes don’t get burnt.
  4. Add 3 tablespoons of the batter at a time or nearly full ¼ cup. Coconut flour pancakes can be hard to flip so it’s better not to add too much at a time. Cook for about 3mins or until the bubbles start to appear around the edges and middle. Flip the pancake gently and cook for another 2mins.

Can you freeze coconut flour pancakes?

I prefer to eat pancakes fresh, but if you like to cook it ahead and freeze it, you can do that. To freeze pancakes, put them in lidded freezer-safe plastic containers and freeze for up to three months. The longer you freeze pancakes for, the more they lose taste and texture.

How do you keep pancakes warm?

Sometimes you may not be ready to eat your pancakes straight away, hence why you might want to keep it warm and fresh. To keep pancakes warm, place it on a plate and pop it in the oven at about 90C until you’re ready to eat.

Delicious Coconut flour pancakes

5.0 from 2 votes
Recipe by Oluwaseyi O’shea Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

272

kcal
Total time

20

minutes

These pancakes are made with coconut flour, banana, eggs and almond butter. Its is very delicious and dairy free. The ingredients below is for 2 servings.

Ingredients

  • ¼ cup Coconut flour

  • 2 Free range eggs

  • ½ Medium ripe banana

  • 2 tablespoons Almond butter (or peanut butter)

  • ¼ cup Unsweetened almond milk

  • ½ tablespoon Maple syrup (or honey)

  • ¼ teaspoon Baking soda (bicarbonate of soda)

  • Coconut oil to cook

Directions

  • Pour ¼ cup of coconut flour in a large mixing bowl and add ¼ teaspoon of baking soda (also known as baking bicarbonate); whisk together and set aside.
  • Using a separate bowl, add 2 teaspoons almond butter (or peanut butter), 2 eggs, ½ tablespoon of honey, ½ medium ripe banana (or a ¼ cup) and ¼ cup of almond milk. Mix all together until smooth. Add this mixture into the dry ingredients and mix until well combined to form the coconut flour pancake batter. If the batter is too thick you can add more almond milk to make it thinner.
  • Coat a griddle or non-stick frying pan with coconut oil (or olive oil), place it on the hob and set to medium heat. Please note that coconut oil burns easily so you may have to set the hob to low or medium-low so the pancakes don’t get burnt.
  • Add 3 tablespoons of the batter at a time or nearly full ¼ cup. Coconut flour pancakes can be hard to flip so it’s better not to add too much at a time. Cook for about 3mins or until the bubbles start to appear around the edges and middle.
  • Flip the pancake gently and cook for another 2mins.
  • Serve with your favourite topping. Yogurt, cream and berries are perfect!

Notes

  • If the pancakes are browning too quickly or the frying pan starts to smoke, this means that the heat is too high. If it’s on medium heat, turn it down lower. I usually use medium heat and reduce the heat further if needed.
  • PS: Nutrition information is estimated using an online nutrition calculator and based on ingredients used.

Other pancake recipes

Utensils and tools in this recipe

Griddle/non-stick frying panmixing bowlmeasuring cups and spatula (You can buy any of the items on Amazon by clicking the link. This opens a new tab on your browser so you will still remain on this page).

Let me know if yours came out well in the comment box below. Connect with me on my social media pages on Facebook, Instagram, Twitter, TikTok and Pinterest @Daddysnom

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