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!
(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.)
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. I’ve made the recipe with light coconut milk (not the thick, canned kind, which is too thick), almond milk, and even (*gasp*) whole dairy milk. The results have been largely the same. And if you fall in love with coconut flour baking, try these Coconut Flour Cookies from Flippin’ Delicious.
If you’re thinking of substituting the fat (virgin coconut oil) and you can have butter, try that. Nonhydrogenated vegetable shortening, like Spectrum brand, should work as well.
The main challenge in making a recipe like 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.
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.
If you just can’t stand coconut, well then this isn’t the recipe for you. To be fair, though, you did click through and the word coconut was right there in the title. Try my classic buttermilk gluten free pancakes. :) If you’re wondering about the nutrition in coconut flour, I was too so I looked it up and it’s very encouraging!
Finally, did you ever wish you could watch ME make these pancakes, just once, so you could get the hang of it? Well, you can! Click on the ▶︎ play button below and you can watch my very hands make the batter, and cook the pancakes.