Coconut Flour Pancakes are loaded with fiber and protein, while being low carb and deliciously light and tender.
I’ve gotten a bunch of requests to make pancakes with coconut flour and I am happy to oblige!
Coconut flour pancakes are one of my favorites because they are so light and delicate. I find they don’t leave me feeling weighed down like traditional pancakes do.
Fluffy Coconut Flour Pancakes
Using a combination of coconut flour and tapioca flour is the secret to making light and fluffy coconut flour pancakes that hold together (I also like using tapioca flour in my almond flour pancakes!).
Tapioca flour is a starchy, slightly sweet flour that comes from the cassava plant, and it works really well as a thickener. I love adding it to grain free batters like these pancakes.
I’ve partnered with my friends at Bob’s Red Mill (again!) because they offer a huge variety of high quality whole grains and flour alternatives to satisfy all types of dietary approaches. They make non-traditional recipes, like this one, super easy to make. That’s why they are my go-to brand for healthy baking and pancake making.
Best of all, the Bob’s Red Mill team is offering everyone in the C&D Fam a special discount code that you can use for 20% OFF any and all of their products!
Limited Time Bob’s Red Mill DISCOUNT Code
Visit the Bob’s Red Mill online store and use the code “CLEAN20” at checkout for 20% OFF your entire order—anytime between now and April 30, 2019!
What Is Coconut Flour?
Coconut flour is rich in protein and fiber, and is a great choice for anyone wanting alow carb, grain free flour that is also nut free.
It’s made from the pulp of the coconut thats left over after they make coconut milk. They just dry it out and grind it up in to this fine, soft flour, which is great for making light fluffy pancakes.
Because coconut flour is rich in protein, fiber and fat; coconut flour pancakes tend to be super satisfying and keep us feeling satiated for longer periods of time.
If you want to learn more about coconut flour, watch my coconut flour 101.
But because of its high fiber content, recipes using coconut flour tend to require less flour and more eggs and/or milk than their traditional counterparts.
How To Work With Coconut Flour
Because Coconut flour has a high protein and fiber content, it is not like working with any other flour. Whenever you see a recipe that uses coconut flour, know that the recipe is designed specifically for coconut flour and cannot be made with another flour type.
Coconut flour is very dry and heavy, so recipes that call for it tend to have a lot of liquid ingredients to compensate (eggs being a big one).
Coconut flour can’t be substituted 1:1 in recipes that call for wheat flour (nor can you use wheat flour in a recipe that calls for coconut flour).
How To Make Coconut Flour Pancakes
- Combine coconut flour, tapioca flour, baking powder and salt in a large bowl.
- Whisk almond milk, eggs, maple syrup and vanilla extract in a separate bowl.
- Add the wet ingredients to the dry ingredients and gently stir until everything has come together.
- Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil.
- Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
- Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter.
- Serve + enjoy!
More C&D Coconut Flour Recipes:
- Coconut Flour Chocolate Chip Blondies
- Coconut Flour Chocolate Chip Cookies
- Gluten + Grain Free Chunky Monkey Muffins
- Coconut Flour Pumpkin Cranberry Muffins
Coconut Flour Pancakes
Yield: 8-10 pancakes
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
- 1/3 cup coconut flour
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- pinch of salt
- 3/4 cup unsweetened almond milk
- 2 eggs
- 1 tablespoons maple syrup
- 1 teaspoon vanilla extract
- In a large bowl combine coconut flour, tapioca flour, baking powder and salt. Gently whisk all ingredients together with a fork.
- In a separate bowl or spouted cup combine almond milk, eggs, maple syrup and vanilla extract.
- Whisk everything together and then add the wet ingredients to the dry ingredients and gently stir until everything has come together.
- Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil. Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.
- Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!
NUTRIENTS PER SERVING (1/2 the recipe): Calories 228 | Total Fat 7.7g | Saturated Fat 4.2g | Cholesterol 210mg | Sodium: 419mg | Carbohydrate 32g | Dietary Fiber 7g | Sugars 13.2g | Protein 9.1g