Coconut Flour Pancakes {Gluten and Wheat-Free, Low Carb- Keto Option}

Light, fluffy and naturally gluten free, 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.

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 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 1/4 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.

Coconut Flour Pancakes

Breakfast, Gluten-free, Wheat-free, Coconut flour

5 from 4 votes

Print Pin Rate

Author: Lauren Kelly

Ingredients

• ▢ 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
• ▢ 3 tablespoons maple syrup, or 1/2 teaspoon powdered stevia if low carb
• ▢ 1 tsp sea salt
• ▢ 3 Tablespoons coconut flour
• ▢ 1/2 teaspoon wheat-free baking powder
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon all spice
• ▢ 1/3 cup ground flax
• ▢ 1 teaspoon vanilla

Instructions

• 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.

Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

*from The Everything Wheat-Free Diet Cookbook by Lauren Kelly. Copyright ©2013 F+W Media, Inc.

Nutrition Facts
Serving Size 1 pancake
Amount Per Serving
Calories 131 Calories from Fat 85
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 8.1g 41%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 359mg 15%
Potassium 64mg 2%
Total Carbohydrates 10.4g 3%
Dietary Fiber 1.9g 8%
Sugars 6.6g
Protein 2.2g

*Nutrition Information not 100% guaranteed, provided by www.caloriecount.com

Here are some more gluten free pancake recipes that I thought you might like:

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

Fluffy Gluten Free Blueberry Pancakes from What the Fork Food Blog

If you make these Coconut Flour Pancakes or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!

I hope you enjoy these! Thank you for stopping by and please come back soon!

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