Light, fluffy and naturally gluten free and low carb, these Coconut Flour Pancakes make a delicious and easy breakfast. They are extremely simple to make and freeze really well too for those busy mornings that you don't have time to make anything.
Even those that aren't on a gluten free and wheat free diet will LOVE these pancakes! These were such a huge hit with the family, even my picky little guy.
These coconut flour pancakes are incredibly freezer friendly. Every time I make them I make a double, triple or quadruple batch and freeze some for later. It is a huge time save on those busy mornings.
The secret to staying on track with your healthy/low carb/gluten free lifestyle is to be prepared with your meals. I have one day a week (usually Sundays) where I prepare a bunch of healthy meals to get ready for the week.
If you are looking for some other healthy pancake recipes, you will love these Lemon Chia Pancakes, Apple Cinnamon Pancakes, Strawberry Vanilla Pancakes and these Gingerbread Pancakes. All of these would be even more delicious with some Apple Chai Latte, Chamomile Latte and my Low Carb Bulletproof Hot Chocolate!
Why You Should Make These Coconut Flour Pancakes
One thing about eating a gluten free diet is that most of the foods' texture can be kind of tricky. And baking and cooking delicious gluten free foods can also be quite challenging as well.
I have made other gluten free pancakes before and they were either flat and thin or too dense and heavy. I wanted these to resemble and taste most like regular, delicious, fluffy buttermilk pancakes.
And I think they really do.
I think the most important part of this recipe is using coconut flour. Many people that eat low carb or gluten free tend to think that coconut flour and almond flour can be interchangeable.
This is completely untrue. About 1 cup almond flour is equal to only ¼ cup coconut flour and you need to add more liquid and eggs with the coconut flour recipes.
I know, it sounds very complicated and that is because it is. You just can't substitute one for the other.
As you will see I only use 3 tablespoons of coconut flour in this recipe, which is not a lot but just enough to complement the liquid ingredients in here.
Feel free to add some shredded coconut or some other chopped fruit or berries to the batter to add some more flavor. You can easily customize this recipe to suit your needs and taste.
My kids love these with chocolate chips mixed in the batter (shocker) which is always a hit. I like to use the allergy friendly chocolate chips that are gluten free, dairy free and began or sugar free chocolate chips that are sugar free and low carb.
I like to make a double or even triple batch of these pancakes at a time and freeze some for busy mornings when I don't have time to prepare and cook the pancakes. This saves a whole bunch of time for me.
I simply take them out of the freezer and place them on the counter to defrost while I enjoy my tea, read emails and cut up fruit for my kids. This way they will be completely defrosted by the time they re ready to eat breakfast and I can just toast them a little to heat them up.
So ridiculously easy for those mornings that are so crazy and hectic.
This is just one of the 300 recipes from my cookbook, The Everything Wheat-Free Diet Cookbook out in all major bookstores now. There are over 300 easy, delicious, gluten free and wheat free recipes in this cookbook.
*from The Everything Wheat-Free Diet Cookbook by Lauren Kelly. Copyright ©2013 F+W Media, Inc.
Easy Gluten Free Pancakes from Mama Knows Gluten Free
Easy Gluten Free Banana Blender Pancakes from Minimalist Baker
Super Fluffy Gluten Free Chocolate Chip Pancakes from The Loopy Whisk
Gluten Free Pumpkin Pancakes from Gluten Free Palate
Coconut Flour Pancakes
- 2 Whole eggs and 2 egg whites
- 3 Tablespoons melted coconut oil or you can use melted butter
- 3 Tablespoons coconut milk or reduced fat or whole milk
- 2 tablespoons monk fruit or 3 tablespoons 100% maple syrup if not low carb
- 1 tsp sea salt
- 3 Tablespoons coconut flour
- ½ teaspoon wheat-free baking powder
- 1 teaspoon cinnamon
- 1 teaspoon all spice
- ⅓ cup ground flax
- 1 teaspoon vanilla
- Using a wire whisk, mix together eggs, coconut oil (or melted butter), milk, maple syrup and sea salt.
- Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed. Add the cinnamon, allspice, flax and vanilla. Stir to combine.
- Heat 1 tablespoon of butter (or coconut oil or you can use cooking spray) in a skillet on a medium flame.
- Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
- Turn over to make sure each side is thoroughly cooked.