Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (2024)

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (1)

4.98 from 84 votes

Prep Time : 15 minutes minutes

Cook Time : 15 minutes minutes

Fluffy, classic pancakes that just happen to be coconut flour pancakes, turn out perfect every time. Naturally nondairy, these Paleo-friendly pancakes will be everyone's favorite!

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Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (2)

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (3)

Baking pancakes with coconut flour (and is it low carb?)

Have you tried baking with coconut flour? It'svery different than any other alternative gluten free flour, in behavior, taste, nutritional profile, you name it.

Coconut flour is extraordinarily absorbent, but it doesn't just need moisture. It needs structure. In short, it needs eggs! And since coconut flour absorbs so much moisture, a little goes a long, long way. That's a good thing, since it's not cheap.

I have used Let's Do Organics brand (affiliate link, feel free to shop around!), Nuts.com brand and Trader Joe's coconut flour, all with goodresults.If you're wondering about the nutrition in coconut flour, I was too so I looked it up and it's very encouraging!

Coconut flour is very high in fiber, but it actually has more net carbs (carbs minus fiber) than almond flour. Generally, coconut flour and almond flour are great partners in Paleo baking, as they balance each other quite well in recipes.In this recipe, though, I lightened up the coconut flour with tapioca starch.

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (4)

Avoiding the “egg trap” in making coconut flour pancakes

The main challenge in making a recipe like these coconut flour pancakes is to use enough eggs to be successful, but balance the recipe to preventthe pancakes from tasting like, well, an omelet. I love omelets, but only they should taste like that.

I've tried the 2-ingredient banana pancakes (just bananas and eggs!) and the 2-ingredient cream cheese pancakes (just cream cheese and eggs!) and despite my best efforts and positive pancake thoughts, they each taste … like an omelet.

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (5)

Can you make this coconut flour pancake recipe without any starch?

No, you must use some starch for fluffy coconut flour pancakes. I tried and tried to make this recipe with only coconut flour, and no starch.

Not only could I not get much fluff for all my troubles, but I needed another egg to avoid a dry pancake that had to be eaten immediately after it came off the skillet.

Plus the whole business came dangerously close to tasting like omelet-y. Coconut flour does tend to clump.Making the batter in a blender or food processor makes a very big difference in a smooth batter that can be poured and then quickly spread into a round pancake.

If you can have nuts, you should try my almond flour Paleo pancakes. They have a lovely, buttery flavor (of course, without any actual butter) because of the almond flour, and a bit of tapioca flour gives them great texture and helps hold them together beautifully.

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (6)

These coconut flour pancakes do, indeed, taste smell faintly of coconut. Since that's a pleasing flavor to most, itshouldn't be an issue. If you are relatively neutral about the taste of coconut, even, you will most likely enjoy these pancakes.

Substitutions for ingredients in these coconut flour pancakes

Coconut flour

If you just can't stand coconut, well then this isn't the recipe for you. If you're looking for another similar, lower carb recipe for pancakes, try my Paleo pancakes, which are made with almond flour.

Can you make coconut flour pancakes without coconut oil?

Yes. If you can have butter and you'd like to replace the coconut oil, I'd try using unsalted butter, by weight, in its place. Nonhydrogenated vegetable shortening, like Spectrum brand, should work as well.

What sort of milk is best for these coconut flour pancakes?

I've made these pancakes using light coconut milk (not the thick, canned kind, which is too thick), unsweetened almond milk, and even (*gasp*) whole dairy milk. The results have been largely the same.

Can you replace the honey in this recipe?

Yes. Typically, a liquid sweetener can be replaced with another liquid sweetener of a similar thickness.

So honey and maple syrup aren't generally great substitutes for one another. But if you can find a thick agave syrup, and you're comfortable using that, I'd give it a try in this recipe.

Can you make coconut flour pancakes without eggs?

I'm afraid I'm not optimistic that the 4 eggs in this recipe could be replaced effectively with any sort of egg replacer. A “flax egg” or a “chia egg” generally works best when replacing 2 eggs or fewer in a recipe.

If you'd like to try replacing the eggs, I'd actually try using two “chia eggs” and 1/2 cup of smooth applesauce in place of the 4 eggs. No promises, though! You'll have to experiment.

Can you replace the tapioca flour in these coconut flour pancakes?

Maybe! Tapioca flour is a unique starch, as it provides elasticity as well as lightness.

It doesn't have a true equal, but in this recipe arrowroot starch works quite well. Be sure to replace it by weight, not by volume, though.

How to make fluffy coconut flour pancakes, step by step

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (7)

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Fluffy Coconut Flour Pancakes

Fluffy, classic pancakes that just happen to be coconut flour pancakes, turn out perfect every time. Naturally nondairy, these Paleo-friendly pancakes will be everyone's favorite!

Course: Breakfast, Pancakes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Yield: 10 pancakes

Author: Nicole Hunn

Ingredients

  • 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
  • 4 tablespoons (56 g) virgin coconut oil melted and cooled (plus more for greasing the pan)
  • 4 (200 g (weighed out of shell)) eggs at room temperature
  • 2 tablespoons (42 g) honey
  • 10 tablespoons (80 g) coconut flour
  • ½ cup (72 g) tapioca starch/flour
  • teaspoon kosher salt
  • 2 teaspoons Paleo baking powder 1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot

Instructions

  • In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.

  • In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well.

  • Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition.Once all the dry ingredients have been added, blend or process until very smooth.

  • Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.

  • Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick.

  • Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.

  • Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes.

  • With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.

  • Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’

  • This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.

Notes

Originally published on the blog in 2016. Video new, recipe unchanged.

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (8)

Print Pin Save

Fluffy Coconut Flour Pancakes

Fluffy, classic pancakes that just happen to be coconut flour pancakes, turn out perfect every time. Naturally nondairy, these Paleo-friendly pancakes will be everyone's favorite!

Course: Breakfast, Pancakes

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Yield: 10 pancakes

Author: Nicole Hunn

Ingredients

  • 1 cup (8 fluid ounces) unsweetened nondairy milk (I like unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
  • 4 tablespoons (56 g) virgin coconut oil melted and cooled (plus more for greasing the pan)
  • 4 (200 g (weighed out of shell)) eggs at room temperature
  • 2 tablespoons (42 g) honey
  • 10 tablespoons (80 g) coconut flour
  • ½ cup (72 g) tapioca starch/flour
  • teaspoon kosher salt
  • 2 teaspoons Paleo baking powder 1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot

Instructions

  • In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.

  • In a separate, small bowl, place the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well.

  • Add the dry ingredients to the wet ingredients in 2 batches, pulsing to combine after each addition.Once all the dry ingredients have been added, blend or process until very smooth.

  • Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend or process again until smooth. The batter will be thick.

  • Heat a griddle or lightly greased nonstick or cast iron skillet over medium-low heat. Pour about 2 tablespoons of batter onto the hot griddle and, using the underside of a large spoon and working quickly before the pancake begins to set, spread the batter into about a 4-inch round, just less than 1/4-inch thick.

  • Repeat with as many pancakes as can fit comfortably at one time, without touching, on the skillet.

  • Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. Not many bubbles will break through the surface during cooking as they would with conventional pancakes.

  • With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.

  • Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’

  • This recipe can easily be halved or even divided by 4, to make coconut flour pancakes for one.

Notes

Originally published on the blog in 2016. Video new, recipe unchanged.

Fluffy Coconut Flour Pancakes | a classic no-fail recipe! (2024)

FAQs

What is the trick to fluffy pancakes? ›

The Single Best Step for Fluffier Pancakes

The best advice I can give you for better, fluffier pancakes is to make the batter and walk away. You read that correctly. Walk away. A quick resting period is great for pancake batter because it gives the flour a chance to absorb the liquid.

Why can't i make fluffy pancakes? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

What makes pancakes fluffy and helps them rise? ›

When chemical leaveners, such as baking powder, create bubbles in a cooked pancake, the gluten network traps these bubbles and allows a pancake to rise and stay fluffy yet still keep its shape. Recipe makes about 12 small pancakes, enough for four to six people.

What makes fluffier pancakes milk or water? ›

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Is baking soda or powder better for fluffy pancakes? ›

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

Does adding more baking powder make pancakes fluffier? ›

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

What makes pancakes more airy? ›

Heating Your Hotcakes Adds to the Fluff

In addition to bubbles forming in the mixing stage, your pancakes also become airy when they hit the skillet and begin to cook. That's why cooking your pancakes in the microwave or on a baking sheet likely won't give you the same results.

What ingredient keeps the pancakes from falling apart? ›

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

What happens if you put too much egg in pancakes? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Can you add baking powder to pancake mix? ›

The secret is baking powder, which reacts with the heat of the skillet and helps the pancakes rise tall and fluffy.

What can I add to pancake mix to make it better? ›

Baking soda or another leavening agent will enhance that old boxed mix that's been sitting in your cupboard for a few weeks (or months), leaving your pancakes with a yummy, fluffy texture. If your boxed mix doesn't already call for it, you can also add in a few eggs.

What happens if you add milk to pancake mix? ›

While the batter would be thick, it's not likely to make light and fluffy cakes. The milk or water allows the batter to thin out and let all other ingredients make delectable cakes! The butter or oil is there to keep the pancakes moist.

Should I add egg to pancake mix? ›

Add an Egg

Even if your pancake mix doesn't call for an egg, mix one into the batter. The egg will add richness to the recipe and make the end result taste like homemade pancakes. If your pancake mix already calls for an egg, try adding an extra one.

What does an extra egg do to pancakes? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Is it better to add milk or water to pancake mix? ›

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

What is the best oil for fluffy pancakes? ›

Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.

References

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