When it comes to an easy breakfast I love pancakes. As you can probably tell from my soaked buckwheat pancakes and soaked, flour-free oatmeal pancakes. They are just so simple to cook – mix, ladle, flip, eat. No wonder our pioneer foremothers served them frequently on their trek out west.
But for those of us who don’t eat grains or are restricting our carbohydrates the smell of pancakes can feel a bit isolating. I’ve tried probably a half dozen coconut flour pancake recipes over the past year and have the same complaint with all of them – they are thin and eggy.
So I tweaked, tested, and tweaked again and finally came up with a pancake that is fluffy, not overly eggy, and pretty darn tasty.
My husband said these taste like donuts as he slathered them in coconut oil and honey. That’s coming from someone who does eat grains, is skeptical of coconut flour, and knows his way around a pancake. So when he said that I knew my recipe testing was over.
Finally, a coconut flour pancake worth eating.
Fluffly Coconut Flour Pancakes
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
Ingredients
- 4 eggs, room temperature
- 1 cup milk (raw cow’s or coconut both work)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil or butter for frying
Directions
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- 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.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. 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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How timely, Shannon–I am just about to buy my first supply of coconut flour and was specifically wondering about how to make good pancakes with it! Thanks for going through the trouble of failed attempts so we don’t have to.
About how many pancakes would this make?
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Shannon Reply:
July 26th, 2010 at 6:20 am
Elizabeth – Serves 3-4, about a dozen small pancakes.
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Wowee! I’m tempted to get up and make these right now! I made sourdough waffles last night for the fam, but I’m always looking for lower carb, grain free options for myself. Have fresh blueberries that would be yummy on these as well.
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I was going through my cupboard last week and found some coconut flour that I’d bought a while back. These pancakes sound great! I think I know what I’m having for Sunday breakfast.
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Oh, thank you! I can’t wait to try these. Doc has me gluten-free. Made Sue Gregg’s oatmeal pancakes this morning. I haven’t had much luck with coconut flour..everything I make with it seems “grainy.” Looking forward to trying these!
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Wow – this looks incredible. I can’t wait to try it!
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These look awesome! About how many pancakes does the recipe make?
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Shannon Reply:
July 26th, 2010 at 6:20 am
Laura – Serves 3-4, about a dozen small pancakes.
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Yay! This will make low carb/gluten free easier
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How many will this make? Is this a recipe that doubles well? or do I need to do two separate batches. I have 5 people to feed.
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Shannon Reply:
July 26th, 2010 at 6:19 am
LadySnow – It feeds 3-4 people so you can try doubling it. I have yet to try doubling, but let us know how it goes if you do.
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Where does one get coconut flour?
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Shannon Reply:
July 26th, 2010 at 6:18 am
Eva – You can get the Bob’s Red Mill brand in a lot of health stores. Otherwise I have gotten mine online from Tropical Traditions.com
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I’m thinking you must be truly evil. I’ve got four eggs in front of a fan trying to get them to room temp as soon as possible. It’s 10pm and I now want pancakes. Thought my pancake days were over (usually eat low carb) but I get this unassumingly innocent email!!! OMgosh I can’t wait!!! You’re horrible. Thank you, thank you. I’m going to go check the eggs again. Eeeeee!
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Shannon Reply:
July 26th, 2010 at 6:18 am
Nancy Gray – Let us know what you thought, please!
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These look awesome. The coconut flour pancakes I have tried are more like crepes – and although I like them, I was looking for more of a pancake made from coconut flour. thanks so much!
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I love love love these! I make sourdough crepes about once a week, but sometimes my hubby wants pancakes and I didn’t plan ahead. I love these! Going to make them tomorrow!
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We just made these pancakes and they were good, but not fluffy like those in the picture. I followed the recipe exactly (used coconut milk- diluted canned) and the finished pancakes seemed very wet. I made coconut flour zucchini muffins yesterday and had the same problem, water baked goods. I just assumed it was due to the excess moisture of the zucchini but maybe the ridiculously high humidity is having an effect? Who knows, I’ll definitely try again, perhaps with a little less liquid.
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Shannon Reply:
July 26th, 2010 at 9:02 am
Rachel J – I would try making them without diluting the coconut milk. Just use 1 cup of whole coconut milk. Also what brand of coconut flour did you use?
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I use Tropical Traditions, but it is an older bag so maybe they’ve changed the texture a bit? I’ll try the coconut milk straight up next time. I just figured that it’s comparable to dairy cream and diluted it would be closer to milk (it works that way as a beverage anyway). But maybe not? We’ll keep trying
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Hi Shannon,
I purchased some coconut flour last summer (2009). It has been in a cool dark cupboard. Can I still use it? Or does it get rancid? One package was opened the other is still sealed.
Thanks! Kristen
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oooh, thanks! I will pass this along. They look awesome.
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Hi Shannon! We just made these – I am eating them right now. I used cow’s milk and although the pancakes are fluffy, they are not cakey, like in the picture, but they taste great and my husband likes them too! Maybe next time I will use less milk.
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Shannon Reply:
July 30th, 2010 at 8:34 am
Jenn – That makes sense since the day I took the picture I used coconut milk which I think is like twice as high in fat as cow’s milk
. Perhaps try replacing the milk with cream or use half milk/half oil.
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[...] Coconut flour pancakes…mm low carb too! [...]
these look awesome! I have never used coconut flour before, but I’m already a huge fan of coconut oil and coconut milk, so this seems right up my alley…
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