Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!
Baking pancakes with coconut flour (and is it low carb?)
Have you tried baking with coconut flour? It’s very different than any other alternative gluten free flour, in behavior, taste, nutritional profile, you name it.
Coconut flour is extraordinarily absorbent, but it doesn’t just need moisture. It needs structure. In short, it needs eggs! And since coconut flour absorbs so much moisture, a little goes a long, long way. That’s a good thing, since it’s not cheap.
I have used Let’s Do Organics brand (affiliate link, feel free to shop around!), Nuts.com brand and Trader Joe’s coconut flour, all with good results. If you’re wondering about the nutrition in coconut flour, I was too so I looked it up and it’s very encouraging!
Coconut flour is very high in fiber, but it actually has more net carbs (carbs minus fiber) than almond flour. Generally, coconut flour and almond flour are great partners in Paleo baking, as they balance each other quite well in recipes. In this recipe, though, I lightened up the coconut flour with tapioca starch.
Avoiding the “egg trap” in making coconut flour pancakes
The main challenge in making a recipe like these coconut flour pancakes is to use enough eggs to be successful, but balance the recipe to prevent the pancakes from tasting like, well, an omelet. I love omelets, but only they should taste like that.
I’ve tried the 2-ingredient banana pancakes (just bananas and eggs!) and the 2-ingredient cream cheese pancakes (just cream cheese and eggs!) and despite my best efforts and positive pancake thoughts, they each taste … like an omelet.
Can you make this coconut flour pancake recipe without any starch?
No, you must use some starch for fluffy coconut flour pancakes. I tried and tried to make this recipe with only coconut flour, and no starch.
Not only could I not get much fluff for all my troubles, but I needed another egg to avoid a dry pancake that had to be eaten immediately after it came off the skillet.
Plus the whole business came dangerously close to tasting like omelet-y. Coconut flour does tend to clump. Making the batter in a blender or food processor makes a very big difference in a smooth batter that can be poured and then quickly spread into a round pancake.
If you can have nuts, you should try my almond flour Paleo pancakes. They have a lovely, buttery flavor (of course, without any actual butter) because of the almond flour, and a bit of tapioca flour gives them great texture and helps hold them together beautifully.
These coconut flour pancakes do, indeed, taste smell faintly of coconut. Since that’s a pleasing flavor to most, it shouldn’t be an issue. If you are relatively neutral about the taste of coconut, even, you will most likely enjoy these pancakes.
Substitutions for ingredients in these coconut flour pancakes
Coconut flour
If you just can’t stand coconut, well then this isn’t the recipe for you. If you’re looking for another similar, lower carb recipe for pancakes, try my Paleo pancakes, which are made with almond flour.
Can you make coconut flour pancakes without coconut oil?
Yes. If you can have butter and you’d like to replace the coconut oil, I’d try using unsalted butter, by weight, in its place. Nonhydrogenated vegetable shortening, like Spectrum brand, should work as well.
What sort of milk is best for these coconut flour pancakes?
I’ve made these pancakes using light coconut milk (not the thick, canned kind, which is too thick), unsweetened almond milk, and even (*gasp*) whole dairy milk. The results have been largely the same.
Can you replace the honey in this recipe?
Yes. Typically, a liquid sweetener can be replaced with another liquid sweetener of a similar thickness.
So honey and maple syrup aren’t generally great substitutes for one another. But if you can find a thick agave syrup, and you’re comfortable using that, I’d give it a try in this recipe.
Can you make coconut flour pancakes without eggs?
I’m afraid I’m not optimistic that the 4 eggs in this recipe could be replaced effectively with any sort of egg replacer. A “flax egg” or a “chia egg” generally works best when replacing 2 eggs or fewer in a recipe.
If you’d like to try replacing the eggs, I’d actually try using two “chia eggs” and 1/2 cup of smooth applesauce in place of the 4 eggs. No promises, though! You’ll have to experiment.
Can you replace the tapioca flour in these coconut flour pancakes?
Maybe! Tapioca flour is a unique starch, as it provides elasticity as well as lightness.
It doesn’t have a true equal, but in this recipe arrowroot starch works quite well. Be sure to replace it by weight, not by volume, though.
How to make fluffy coconut flour pancakes, step by step
Fluffy Coconut Flour Pancakes
Ingredients
- 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
- 4 tablespoons (56 g) virgin coconut oil melted and cooled (plus more for greasing the pan)
- 4 (200 g (weighed out of shell)) eggs at room temperature
- 2 tablespoons (42 g) honey
- 10 tablespoons (80 g) coconut flour
- ½ cup (72 g) tapioca starch/flour
- ⅛ teaspoon kosher salt
- 2 teaspoons Paleo baking powder 1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot
Instructions
- In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.
- In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well.
- Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition.Once all the dry ingredients have been added, blend or process until very smooth.
- Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.
- Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick.
- Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.
- Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes.
- With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
- Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
- This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.
Notes
Fluffy Coconut Flour Pancakes
Ingredients
- 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
- 4 tablespoons (56 g) virgin coconut oil melted and cooled (plus more for greasing the pan)
- 4 (200 g (weighed out of shell)) eggs at room temperature
- 2 tablespoons (42 g) honey
- 10 tablespoons (80 g) coconut flour
- ½ cup (72 g) tapioca starch/flour
- ⅛ teaspoon kosher salt
- 2 teaspoons Paleo baking powder 1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot
Instructions
- In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.
- In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well.
- Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition.Once all the dry ingredients have been added, blend or process until very smooth.
- Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.
- Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick.
- Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.
- Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes.
- With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
- Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’
- This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.
Jeana Sigrist says
What capacity is the blender cup that you used?
Nicole Hunn says
Hi, Jeana,
I believe it’s a 4.5-cup (U.S.) blender.
Kathy says
Oh, I want to make this! I already have all the ingredients and I love simple recipes!
toobuzy says
could i just pour mixture into a cookie sheet and bake it all at once? advice on temp and time?
Nicole Hunn says
I’m afraid the answer is definitely, not! This recipe is made as pancakes, only.
Karla says
These were great! A little finicky in the blender, trying to get the last bit of batter out, but nonetheless. I used coconut almond milk, added cinnamon to the batter, and dropped mini chocolate chips onto the pancakes as they were cooking. Much easier to work with than some other coconut flour pancakes I’ve tried.
Nicole Hunn says
That is definitely one frustrating thing about making batter in a blender, Karla. The NutriBullet blend that I use in the video makes that a bit easier. Or you could always use a food processor. Glad you enjoyed the pancakes!
Kyoko ;-) says
Thank you SO MUCH, Nicole!
…just got your email about it, and it says “Click for the easy recipe + VIDEO!”
So? I was really excited to watch, learn & share HOW you’re making it?
But??…can’t find the video anywhere???
WHERE IS THE VIDEO?!?!?
Nicole Hunn says
Just scroll down, Kyoko! It’s right above the recipe itself. And I refer to that in the second line of the post: “(I’ve added a how-to video to this page, so you can look over my shoulder while I make these beautiful, truly healthy pancakes. Scroll down! It’s right above the recipe itself.)”
Kyoko ;-) says
Thank you for your kind & speedy response, Nichole! :-)
However?…I looked & even refreshed this page over & over again?…but between your lines: “…Click on the ▶︎ play button below and you can watch my very hands make the batter, and cook the pancakes…” and “…Prep time: 5 minutes Cook time: >15 minutes Yield: 10 to 12 pancakes…”, there’s a BIG BLANK SPACE with the same back-ground-color there??…but NO VIDEOS?!?!? ;_) ;_) ;_)…
Will you please give me a link to watch it??? THANK YOU SOO VERY MUCH AGAIN, NICHOLE!! ? ^ – ^
Nicole Hunn says
I’m afraid I don’t understand, Kyoko. The video is there, right above the recipe. Maybe try clearing your browser’s cache and trying again?
Penny Davis says
I just made these–I didn’t have tapioca so I used the arrowroot. It’s amazing! And I’ve been trying so many different recipes for that “perfect pancake”. I’ve finally found it. Now I just have to change the measurements for one (newby on measurements). :)
Hey-can we make waffles with this recipe???
Nicole Hunn says
I haven’t tried making waffles with it, Penny. Generally, waffles are made with eggs that have been separated and the whites whipped to stiff peaks and then folded into the batter. That would be a challenge with this batter, I’m afraid.
Mabel Chupp says
Can I seperate the eggs and whip the eggs whites till they stand on their own and then fold them into the batter? That is what I do to regular pancakes and it makes them extra fluffy. I do that to my almond flour pancakes and they are almost like regular pancakes.
Nicole Hunn says
As always with any recipe, Mabel, I recommend making it as written before altering the recipe at all. After that, feel free to experiment!
Sandie says
I just tried this recipe today–I had saved it on a Pinterest board. Delicious! I am taking some to work tomorrow (I start at 7am so I bring my breakfast). Thanks, Nicole!
Lorena says
These were amazing! I’m new to the gluten free/ paleo world and was skeptical. These were better than regular pancakes. Thanks for sharing!
JT says
Has anybody tried this with gelatin “eggs” instead of actual eggs? These look delicious.
Nicole Hunn says
I’m afraid I am not optimistic about that, since this recipe calls for 4 eggs.
Sage says
So good! I’m newly paleo and these tasted even better than pancakes loaded with gluten. Bravo!
Natalie says
Can I use regular baking powder? Also, do you think it would be possible to just use half flaxseed(egg) substitution and half eggs for the recipe?
Nicole Hunn says
Yes, you can definitely use ‘regular’ baking powder! And I don’t recommend any egg substitute. If you can have eggs, use all 4!
Katie Phillips says
I don’t have any coconut oil, can I use something else?
Ashley says
If you arent on a paleo diet, try vegetable oil. If you are paleo, try avocado or olive oil.
Allison says
These pancakes were delicious. The batter came out thinner than the description, but it was great, they spread on their own. I’ll be making these again.
Sandie says
I just tried this recipe–delicious! I’m trying Paleo to see if it will help my autoimmune disease. This recipe will be a repeater!
JanetS says
I wonder if these would work with “flax eggs” since I can’t eat the real thing from our hens…
JenC says
These were fantastic! I’ve made a lot of different coconut flour pancakes and this is by far my favorite. They really are fluffy and don’t taste eggy at all. My kids also loved them. I did the recipe by 1.5 times and didn’t need to adjust any of the measurements (I didn’t increase the honey just to keep the carb count down) and I did add 1/8 TSP xanthan so they didn’t fall apart on flipping, which sometimes happens when using coconut flour. Well done!
Shannon Payne says
I can’t wait to try these!