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Coconut Flour Pancakes. These Gluten-Free, No Fail, Coconut Flour Pancakes will rock your socks off! They’re THAT good and THAT easy!
It’s no secret that we like good food around here on All Things Mamma. From breakfast to dessert, we’re all foodies to the core!
AND by the looks of things, you are too!
Our top posts are recipes – Buffalo Chicken Dip, Peanut Butter Cup Brownies, Oreo Dessert and Homemade Waffles are your favorites!
Today I’m sharing another recipe that I KNOW will be a hit –
Coconut Flour Pancakes: Gluten-Free
YES! These Coconut Flour Pancakes are full of flavor and good-for-you ingredients!
I can’t get enough of coconut flour recipes!! I love it!
I love NOW Brand Foods and have a pretty good stock in my pantry of all kinds of ingredients. Some of my favorites are right here in this recipe! Coconut flour, maple syrup, and the best vanilla extract! YUM! All really good stuff!
STOP HERE! Get all these amazing ingredients here!
NOW Foods Organic Coconut Flour,16-Ounce
NOW Foods Organic Maple Syrup,Grade A Dark Color (formerly Grade B), 32-OunceNOW Foods Liquid Coconut Cooking Oil,16-OunceEllyndale OrganicsTM Vanilla Extract 2 oz
These Coconut Flour Pancakes are super easy to make and are pretty good for you, too! If you’re on the Whole30 plan, you can adapt this for sure! Instead of regular milk, try almond milk. Instead of butter, try this coconut oil that has butter flavoring. So good! They’re gluten-free, too!
I also like to use farm-fresh eggs that I get from a good friend. She keeps me in stock!
Aren’t they pretty? I just love all the colors of the shells.
I love my pancakes slathered with butter and maple syrup! That’s my favorite way to eat them.
But, you can also get a little fancy and add a little greek yogurt, Organic Triple Omega Seed Mix and strawberries right on top of your pancakes. Just a little extra health benefit there for ya!
YUM! Don’t these pancakes look delicious??!!
Like my Chocolate Chip Pancakes recipe, these Gluten-Free, No-Fail, Coconut Flour Pancakes will rock your socks off! They’re THAT good and THAT easy! Trust me!
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Coconut Flour Pancakes
Ingredients
- ½ cup coconut flour
- 3 eggs room temperature
- 1 cup milk cow, almond, or coconut
- 1 tablespoon vanilla extract
- 1 tablespoon honey or maple syrup
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- coconut oil or butter for frying
Instructions
- Preheat a griddle over medium-low heat.
- In a small bowl, beat eggs until frothy, about two minutes.
- Mix in milk, vanilla, and honey.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated. Let the batter sit for 10 minutes to thicken.
- Grease pan with butter or coconut oil.
- Ladle 1¼ cup of batter into the pan for each pancake. Spread out slightly with the back of a spoon. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.
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Mine were disaster. Been cookin for 50 years and these did not work for me. I had to practically burn them to flip them and they were still wet so they fell apart in the flip.
Terrible texture and taste. Do not waste your time or the groceries.
This is the first coconut flour pancake recipe that’s actually worked out amazingly for me, and so delicious. Thank you so much!
We’re so happy to hear this! Thank you for trying it out, Brooke!
I tried this recipe and used aquafaba as my egg substitute. The end result did not turn out. Assuming that is why? Any suggestions would be helpful!
Hi Kelly! Sorry this didn’t turn out well for you. Due to the use of coconut flour, egg substitutes likely will not work well. Some people have better luck with flax or chia seed egg substitutes!
I don’t care for things that are too eggy, so I modified with a little more coconut flour…they turned out great! Not a traditional pancake consistency, but I was using Coconut flour so I already knew that would be the case. I used honey instead of maple syrup, although, I think I could have gotten away with not using a sweetener at all. Vanilla is on my food sensitivity list but I used it anyway. Next time, I’ll use Almond extract. I thought they were pretty good!
I agree with adding of more flour
tasted really egg-y and has a really long cook time even with a cast iron. Overall we will not be using this recipe again.
What a waste of food and ingredients ! Disgusting
I agree. An expensive mistake I made! I threw them out.
This ingredient list and measurements did not work at all. What we did was:-
1. Add another egg (four in total)
2. Added 3 tablespoons of Greek yogurt
3. Added 1/4 cup more of cows milk
4. Added 2 more tbsp of honey
The consistency resembled more of what pancakes normally look like and they were fluffy! The taste is better with light texture.
Wendy
Well I’m not sure where I went wrong. I’m a very experienced baker and cook I followed this recipe to the T and they came out looking nothing like the recipe. We even have our own farm fresh eggs from our backyard chickens whose eggs are kept on the cabinet. Dough was lumpy , not pourable or able to ladle out. After cooking the prescribed number of minutes each side, they were rAw in the middle. Not sure where I went wrong but the were horrible
Love the recipe, not sure what some of these comments are referring to. I use this recipe for health reasons, and I’m conscious that it’s not going to taste or have the consistency of a regular pancake, as well as the cooking process is different. But I enjoy them. Thank you!
These were a disaster for me. They tasted good enough and I liked the mealy texture from the coconut flour. I’ve never cooked with coconut flour. My boyfriend is gluten intolerant so I was looking for a recipe for the family to enjoy for weekends but this was not a good time for me. The few I was able to flip well enough to resemble pancakes were very flat. Did I do something wrong? I only have cast iron pans because I do not want to use any Teflon in my home. Would a different type of pan be better for this? Are they supposed to be really limp and flat?
I agree with the ladies. It was impossible to flip. My husband had a brilliant idea of putting it in the waffle machine and they came out perfect. Will use it as a waffle and not pancakes in the future
This did not work out at all. Just tasted eggs and butter.
Is it baking powder vs. baking soda?
I loved the flavor but I used flax seed egg replacement and they were too thin and never would rise. I will adjust the next time.m
Yum! Sounds and looks super delish!
I adore berries, any, even fresh-frozen. It will be delicious.
Do we have to have the salt? I suffer from HBP and we try to not add it if possible! 🙂
You can try without! Maybe try a substitute of no salt baking powder!