These coconut flour pancakes are soft and fluffy, simple to make, and keep you satisfied for a long time. That’s because coconut flour is rich in protein, fiber, and fat. Serve them on their own, or top them with honey or maple syrup and some fresh fruit for the ultimate sweet breakfast or brunch.

These coconut flour pancakes are Gluten-Free, Grain-Free, Nut-Free, Dairy-Free, Low-Carb, and Paleo. Usually, almond flour is used in baking for these kinds of diets, which is a great flour to use, but more pricy than coconut flour. That’s why I decided to create recipes with coconut flour, like these coconut flour pancakes, as it’s a cheaper option. And your recipes will be even more affordable if you use my Homemade Coconut Flour.

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ABOUT COCONUT FLOUR

Coconut flour is rich in protein and fiber and is a perfect choice for anyone who follows a low-carb, grain-free, and gluten-free diet. And if you are allergic to nuts, coconut flour is safe for you! It’s an excellent, super helpful ingredient in most kitchens.

Coconut flour is made from coconut pulp, the coconut leftover after making coconut milk. The pulp is dried and then ground to form this fine flour, which is great for making these soft and fluffy coconut flour pancakes.

Due to its high fiber content, coconut flour recipes tend to call for less flour and more eggs and/or milk than other common flours. I have a blog about homemade coconut flour. Check it out!

HOW TO USE COCONUT FLOUR IN BAKING

Since coconut flour is high in protein and fiber, it’s not like using any other flour. So whenever you see a recipe that uses coconut flour, know that the recipe is specifically designed for coconut flour and cannot be made with any other type of flour.

Coconut flour is very dry and heavy, so recipes that call for it tend to have a lot of liquid ingredients to compensate (like eggs or milk).

Coconut flour cannot be substituted 1:1 in recipes calling for all-purpose flour. Also, you cannot use all-purpose flour in a recipe that calls for coconut flour.

INGREDIENTS FOR COCONUT FLOUR PANCAKES RECIPE

Coconut Flour – Use store-bought or homemade coconut flour. Store-bought might need extra liquid.
Tapioca Starch – You can use other starch. I like to change between tapioca and arrowroot starch.
Coconut Milk – Use canned milk or homemade coconut milk. You can also use coconut yogurt or full-fat Greek yogurt instead of coconut milk.
Cinnamon – Adds Flavor.
Baking Powder – Makes the pancakes soft and fluffy.
Baking Soda – Add extra rise to the pancakes
Appel Cider Vinegar – Activates baking soda.
Vanilla Extract – Who doesn’t like a bit of vanilla flavor in their pancakes?
Honey – You can use a sweetener of your choice or omit it.

HOW TO MAKE GLUTEN-FREE COCONUT FLOUR PANCAKES

1. In a medium bowl, whisk the eggs until frothy, then add the milk, apple cider vinegar, vanilla extract, and honey, mix everything together, and set aside.

2. In another bowl, sift the coconut flour, tapioca starch, cinnamon, baking powder, and baking soda. Mix well until there are no lumps.

3. Mix the dry ingredients with the wet until everything is well incorporated.

4. Heat a nonstick skillet over medium-low heat and brush with coconut oil. Scoop out 1/4 cup of the pancake batter and pour it into the pan to form a small to medium size pancake. The pancakes will naturally spread a little bit.

5. Cook for 2 minutes. Flip and cook for another 2 minutes or until the coconut flour pancakes are cooked through and golden brown. Repeat with the remaining batter. Serve with honey or maple syrup and some fresh fruits on top. Enjoy!

TIPS FOR GLUTEN-FREE PANCAKES RECIPE

Even though these coconut flour pancakes are super easy to make, there are still a few things to note:

The amount of milk can vary. This depends on the flour you are using. I’ve made these coconut flour pancakes with homemade flour and store-bought flour. A store-bought absorbs more liquid. For a homemade flour, I used ½ cup of milk, and for store-bought, I used 1 cup of milk. Watch the batter. It cannot be too liquid or too thick. (See photos above for reference).
Make sure your skillet is fully heated before adding pancakes.
I suggest cooking one pancake at a time on your skillet. In such a way, it’s easier to flip the pancake.
Don’t flip the coconut flour pancakes too early. Wait for the pancake to bubble – when the bubbles pop and form small holes around the pancake, it’s time to flip.
Flip the pancakes very carefully and slowly. They are still quite wet when you’re turning them.

STORAGE OF GLUTEN-FREE PANCAKES

To store the coconut flour pancakes:

Place the coconut flour pancakes in an airtight storage container and keep them in the refrigerator for 2-3 days. Reheat in the microwave or toaster.

To freeze coconut flour pancakes:

Separate each coconut flour pancake with a layer of parchment paper and store them in a sealed plastic freezer bag for up to a month. You can reheat frozen coconut flour pancakes in the microwave without having to defrost them first: cook on high power for 1 minute.