I prefer waffles over pancakes, to tell you the truth!
But, coconut flour pancakes are a horse of a different color.
They taste amazing, look beautiful, kids love them, and are super healthy.
Amazing taste is not the only perk of coconut flour pancakes. The main advantage of this favorite pancake is that it’s super healthy and is in compliance with most healthy diets.
It’s paleo-friendly because it’s high in protein and low in carbs. The substitution of coconut flour with other kinds of flours not only makes it taste amazing, but it also makes it a perfect gluten-free breakfast.
The main ingredients of coconut flour pancakes are:
Coconut Flour: Coconut flour is the reason why this pancake tastes different than the standard ordinary pancakes. Coconut flour is a perfect match for pancakes. It’s airy, light, and powdery and gives them an exceptional flavor. Coconut flour is an excellent source of dietary fiber and iron. My recommended coconut flour brand is Bob’s Red Mill coconut flour.
Eggs: Some pancakes recipes suggest that you can substitute eggs with other ingredients. But I do not recommend to do so. Eggs are responsible for the fluffy texture of the pancakes and bind all of the other ingredients together and prevent them from deflating or disintegrating. So, it’s not recommended to eliminate or replace eggs in any way.
Milk: You can eliminate milk from your recipe if you want to make your pancakes dairy-free. To do so, you need to add more eggs or egg whites to your recipe to compensate the lack of the milk. In fact, I’ve never cooked pancakes without milk until this day. But, if you’re interested to make your food dairy-free you can experiment with it.
Baking Powder: Baking powder is an optional ingredient which can be completely omitted or substituted with baking soda. Baking powder gives a fluffier texture to your pancakes and make it rise.
Note: To make good-looking pancakes with even layers and at the same size, you can use egg rings (I use this one).
- 4 large eggs
- ¼ cup milk
- ¼ cup coconut flour
- 3 tbsp coconut oil
- ¼ tbsp baking powder
- 1 tbsp sugar
- ¼ tbsp sea salt
- Mix all of the dry ingredients (coconut flour, baking powder, sugar, sea salt) together in a big bowl.
- Pour all of the wet ingredients (eggs, milk, coconut oil) in a separate bowl and whisk them well until completely combined. If the coconut oil is not in liquid state, melt it over low heat and in a small saucepan. Let it cool down for a few minutes and add it to wet ingredients before whisking them.
- Mix wet and dry ingredients together. Stir them well using a fork until there are no lumps.
- Heat a griddle or large skillet over medium heat and lubricate it well with oil or butter.
- Drop ladlefuls of batter onto hot griddle. Here you can use free hand or use an egg rings to make beautiful round pancakes. Let it cook for 3 to 4 minutes and flip it when it’s completely set. Let the other side cook for 1 to 2 minutes until cooked through.
- Serve it warm. You can also have your favorite pancake topping added for a more customized taste. Banana and honey are my favorites.