Seriously, friends, the best coconut flour pancakes ever! Made from healthy, filling, nutritious ingredients to satisfy your urge to stack, drizzle and eat without all the sugar and refined flour!
I’ve tried making coconut flour pancakes so many times and so many times came up with fails. They either fall completely apart or just will not cook properly. But these pancakes I’m bring you, today, have totally redeemed my love for coconut flour. They are seriously the BEST coconut flour pancakes ever!!
Making these pancakes is actually really simple. There’s no crazy ingredients, no crazy sugar substitute/chemical stuff you can’t pronounce. Just plain everyday ingredients like coconut flour, egg, egg whites and banana. The pancake batter is flavored with cinnamon and vanilla extract and is very lightly sweetened with an extra ripe banana. The more ripe the banana = the sweeter the pancakes.
There are a few important notes about this pancake recipe that are so important to their texture and taste.
First, spoon in the coconut flour to your measuring cup. For the most accurate measurement I use this method anytime I’m baking. And with the fussiness of coconut flour, it’s a must. If you have kitchen scales, take it a step further and measure the flour (see recipe below for weight of flour).
Second, use an extra ripe banana and make sure it’s more on the large side. Again, if you happen to have kitchen scales available, go ahead and weigh it (see recipe below for weight of banana). The banana I used was brown with definite spotting. The browner the banana, the sweeter the banana. And the better your pancakes will taste. I also experimented with adding blueberries to some of my pancakes while they were cooking and this was delicious too.
Third, cook these coconut flour pancakes on a lower heat than you might with pancakes made using white or whole wheat flour. A low and slow cook is much better for fully cooking these pancakes all the way through. The batter will not be very thick, so they will spread and this is a good thing for making sure the middle of the pancake is cooked.
Last, but not least, spray your pan or griddle between each pancake or batch of pancakes. You could use ghee or coconut oil, but I always use nonstick coconut oil spray when trying to keep breakfast on the healthier, lower-fat side.
Oh! One more thing. Make sure your griddle is preheated before adding the batter. Here’s what I do: I preheat the griddle until drops of water evaporate immediately and dance when dropped onto it. I then measure and pour onto the griddle, 2 tablespoons of batter per pancake. Works like a charm!
The best coconut flour pancakes are made even better served with fresh fruit on top, or with a drizzle of pure maple syrup, homemade almond butter (so good), a drizzle of honey, dairy-free yogurt or this amazing homemade berry chia jam that tastes like a dream come true.
While these coconut flour pancakes don’t have that fluffy texture like regular buttermilk pancakes made with white flour, they’re still incredibly soft and tasty. I mean, just look how lovely they are!
A plate full of soft, scrumptious, coconut flour pancakes. This is pure healthy breakfast (or dinner!) heaven, you guys.
So if you’re looking for a healthy pancake recipe, maybe one that is Whole 30 compliant or maybe you just need a good gluten-free breakfast idea – this is your recipe! You’ll absolutely feel indulgent, but all you are eating is wholesome, good-for-you ingredients in pancake form.
I’ll take a large plate full everyday of the year, please and thank you.
Follow me on Instagram and tag #kimscravings so I can see all of your Kim’s Cravings creations. I love to see what you’re cooking up!
- ¼ cup + 2 tablespoons organic cage-free egg whites*
- 3 large organic cage-free eggs
- ¼ cup coconut flour (24 g) (spoon into measuring cup and level off with a knife for precise amount)
- ¼ teaspoon baking powder
- 1 large extra ripe banana (123 g)
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon ground cinnamon (optional)
- Heat a greased griddle or large skillet on low to medium heat. I set my Cuisinart griddle on 250 degrees.
- Blend all ingredients in a blender. Allow batter to sit and thicken for about 2 mins. Batter will be thin, but if it is too thin, add a teaspoon or two of coconut flour. If batter is too thick, add about a tablespoon of egg whites.
- Measure out 2 tablespoons of batter per pancake. Allow each pancake to cook for about 5-6 mins on each side.
- Serve with your favorite toppings and enjoy! Pancakes keep well in the fridge for about 1 week.
*Pancake batter is delicate. Any slight changes you make to this recipe will yield a different result; I suggest making the pancakes exactly as written.
OTHER FAVORITE COCONUT FLOUR RECIPES
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Something to think about….
Have you ever tried using coconut flour to make pancakes? How did it work out for you?
Do you have a favorite coconut flour recipe?