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??!!
These Gluten-Free, No-Fail, Coconut Flour Pancakes will rock your socks off! They’re THAT good and THAT easy! Trust me!
Coconut Flour Pancakes
Ingredients
- 1/2 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
- 1/2 teaspoon sea salt
- coconut oil or butter for frying
Instructions
- Preheat 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.
- Grease pan with butter or coconut oil.
- Ladle 1/4 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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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.
Batter was lumpy added more milk for a runny consistency but in ended up being a disaster. It was very difficult to turn I ended up throwing away the batter. Perhaps it’s the coconut flour but will not be making this 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
Would’ve been fine except the baking soda needs to be halved.
It needs a redo. Too much baking soda for this portion. Had to throw out after I made. Didn’t like at all.
Tasty but probably won’t be making them again. Batter is very thin and extremely hard to flip!
I am not, believe it or not, one to write reviews that complain. But putting this recipe on the internet was mean. The beautiful pictures of some completely different pancakes was super mean. And the search engine that brought it up to the top was ultra-mean! It tasted like a coconut frittata, if such a thing could exist, that the waiter set in front of your uncle, who doused it in salt before you could pull it back to yourself and dig in. Waugh!!
This recipe didnt turn out great for me either. Followed the recipe exactly, used almond milk and the batter was super thin. Added a tbsp of coconut flour and some honey (cos it was too salty). Taste-wise it wasnt pleasing for me. Would probably stick to banana pancakes moving forward.
I haven’t tried these, but from my experience with coconut flour, I wonder if there should have been a 15-20 minute rest period built into the recipe. Coconut flour should yield the results in the photos but it needs time to absorb the liquid ingredients and thicken up.
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
Tasty! I’m not familiar with coconut flour so I need some more practice. These are on the salty side but the natural sweeteners and vanilla balance it out ok. They’re pretty runny and they were hard for me to flip. But for a last-minute experiment with the only ingredients I had left in my pantry I’d say they came out ok! My kids didn’t complain and that’s a win.
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
I agree with others that the baking soda and salt probably could be reduced and the sweetness increased. I enjoyed the full tablespoon of vanilla though.. wasn’t overpowering at all. I do think they cooked up very well although my batter was slightly runny so I added a dash extra of coconut flour. Overall it’s a great recipe that I’m going to adjust to my liking.
I have to agree with most of the comments , i had a horrible experience with my pancakes. They kept sticking to the pan and breaking up into pieces when I tried to flip it. Also the taste was off, way to much baking soda. A complete waste of time and ingredients! I wish I had read the comments beforehand.
Ooooo, sorry! Didn’t care for these. Too much salt and not enough sweet. And the vanilla, I just assumed this was a misprint and only put in a teaspoon. The recipe calls for a tablespoon. I used unsweetened coconut milk, should’ve used dairy or sweetened….I would probably like the yogurt and banana version I’ve seen.
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!