If you have been trying to find the perfect recipe for pancakes that adhere to your keto or paleo guidelines, then look no further. With just a few tweaks, the coconut flour pancakes in this post can fit virtually any diet.
And, best of all, they taste really great. In fact, they taste so good that you aren't going to miss your old pancake recipes one bit! So, if you are ready to get breakfast started, here is what you need to know:
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OK, first things first – cooking with coconut flour isn't like cooking with other kinds of flours. This is because flour made from coconut meat has its own characteristics. As such, you have to be aware of the specific steps that you need to take to make your coconut flour pancakes come out perfectly.
Your main takeaway should be that coconut flour is highly absorbent. Due to this, you often have to add even more liquid than you typically would. Of course, when it comes to pancakes, you can’t just add more water to the recipe. Sure, you could, but you wouldn’t end up with great tasting pancakes.
This is why the main recipe contains eggs, yogurt, and oil. On average, fats add more moisture than regular liquids. Not to mention, these ingredients also boost the flavor profile of the pancakes. So, it is a win-win situation.
Now, if you are looking to make paleo coconut pancakes, you can use coconut yogurt instead of Greek yogurt. This substitution also has the added bonus of adding a more coconut-y flavor to the pancakes. This is great if you want to make coconut-flavored pancakes.
This post also contains a vegan recipe as well. When you take a look at it, you will notice that the ingredients are rather different. In particular, you will see that we have also added regular, all-purpose flour into the mix.
So, why did we do this? Well, as mentioned, coconut flour needs a considerable amount of liquid. And, in the standard recipe, you get this from eggs. Of course, this isn't an option in a vegan and recipe and most traditional egg replacers don’t really provide the necessary level of liquid needed.
Adding in a flour that isn't as absorbent helps to balance things out. In case you are trying to make gluten free pancakes, though, all-purpose flour isn't going to cut it. Therefore, you will need to sub it out with a gluten free flour mix.
Now, what does this mean? Well, there are plenty of flours out there – including coconut flour – that are gluten free. This includes almond flour, arrowroot flour, amaranth flour, and more. The issue, though, is that these flours can’t really be used by themselves.
This is because many gluten free flours lack specific textures or elements that help to make up good pancakes. Due to this, you need to mix and match the flours to get properties that are more closely associated with all-purpose flour.
You can choose to mix and match these various flours, but this can be time-consuming and pricey. You will be much better off selecting a versatile gluten free pre-mixed flour mix from the store.
Coconut flour can be denser than regular flour. As such you need some extra help in ensuring that the pancakes rise, giving you a fluffier texture. The trick behind this is to use both baking powder and baking soda in your pancake mix.
See, both baking powder and baking soda are leaveners. However, they are activated in different ways. And, if you use too much of either one, you get odd-tasting pancakes. Thus, the key is to use both of them in smaller quantities.
Now, baking powder causes the pancakes to rise when it comes into contact first with water, then later with heat. Baking soda, on the other hand, has to interact with an acid to allow the pancakes to rise. This is why we add yogurt in the standard recipe and lemon juice in the vegan one.
If you have ever tried your hand at making coconut flour pancakes, you may have discovered a particular flaw. These pancakes have a tendency to fall or break apart, particularly when you try to flip them in the pan. This unfortunate trait is due to the lack of gluten in the mix, which acts as a binder.
To overcome this problem, you have to be careful about how you cook your pancakes. First and foremost, make sure to oil the pan well. This prevents the pancakes from sticking to the surface. Then, only ever pour the batter in when you are absolutely certain that the pan is well and truly hot.
Always make small pancakes – larger ones are more likely to break apart. Just dole out three or so tablespoons of the batter at a time. Don’t worry as coconut flour is a lot more filling than regular flour. As such, you won’t feel the need to eat as many pancakes.
You should use a large, flexible spatula when flipping the pancakes over. This way, you don’t have to worry about the pancakes drooping over the side and breaking off.
Only flip over the pancakes when the side facing you has developed numerous bubbles and indentations. This means that the other side has cooked thoroughly and is sturdier.
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Now, here are the recipes that you can try your hand at:
Makes 8 to 10 pancakes
Step 1: Mix the Wet Ingredients
In a large mixing bowl, add the yogurt, honey, eggs, and vanilla.
Mix until well combined.
Then, add the melted coconut oil and mix once more.
Step 2: Add the Dry Ingredients
Sprinkle the baking powder, baking soda, and the coconut flour on top of the mix.
Combine, but only stir until all the dry ingredients have been mixed and there are no lumps.
Don’t over mix.
Let the mix rest for around 10 minutes.
Step 3: Heat the Pan
Over low or medium-low heat, heat the pan.
When hot, grease with coconut oil or butter.
When the oil or butter has melted and is distributed evenly add the batter.
Step 4: Pour the Batter
Each pancake should be made up of three tablespoons of batter.
Add one tablespoon at a time.
Step 5: Let the Pancakes Cook Thoroughly
Don’t flip the pancakes over until the side facing the pan is thoroughly cooked through.
This can take up to four minutes.
Only flip the pancakes over when you begin to see numerous bubbles appearing on the side facing towards you.
Re-grease the pan before pouring in more batter.
Makes 10 pancakes
Step 1: Sift in the Dry Ingredients
In a mixing bowl, sift in the coconut flour, all-purpose flour, baking powder, and baking soda.
Mix so that they are combined well.
Step 2: Mix Wet Ingredients
In a separate bowl, mix the almond milk, maple syrup, vanilla extract, and lemon juice until well combined.
Step 3: Make Pancake Mix
Pour the wet ingredients into the dry ingredients.
Mix well but don’t over mix.
Let the mix sit for up to half an hour for fluffier pancakes.
Step 4: Heat the Pan
Over low or medium-low heat, heat the pan.
When hot, grease with coconut oil or butter.
When the oil or butter has melted and is distributed evenly add the batter.
Step 5: Pour the Batter
Each pancake should be made up of three tablespoons of batter.
Add one tablespoon at a time.
Step 6: Let the Pancakes Cook Thoroughly
Don’t flip the pancakes over until the side facing the pan is thoroughly cooked through.
This can take up to four minutes.
Only flip the pancakes over when you begin to see numerous bubbles appearing on the side facing towards you.
Re-grease the pan before pouring in more batter.
This is your guide to making the best coconut flour pancakes. Now that you know all the tips and tricks, whipping up the perfect batch just got a whole lot easier.
If you enjoyed this post, head over to our Pinterest page. You can find plenty of other coconut flour recipes there.
