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!

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! {paleo & gluten-free}

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!!

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! {paleo & gluten-free}

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 banana, butter, eggs, maple syrup and coconut flour. The pancake batter is flavored with cinnamon and vanilla extract and gets its sweetness from the maple syrup and extra ripe banana. The more ripe the banana = the sweeter the pancakes.

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! {paleo & gluten-free}

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 ever - made from healthy, filling, nutritious ingredients to satisfy your urge to stack, drizzle and eat without all the sugar and refined flour! {paleo & gluten-free}

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.

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! {paleo & gluten-free}

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 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!

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! {paleo & gluten-free}

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! {paleo & gluten-free}
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Coconut Flour Pancakes

Coconut flour pancakes with healthy, filling, nutritious ingredients to satisfy your breakfast cravings!
Author: Kim

Ingredients

  • 3 tablespoons butter, melted
  • 3 large eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract, optional
  • 1/4 cup (22 grams) coconut flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional

Instructions 

  • Preheat an electric griddle to 375ºF or a non-stick skillet over medium-low heat.
  • Add the melted butter and egg to a large bowl and whisk to combine. Then stir in the maple syrup and vanilla.
  • Add the coconut flour, baking powder, salt and cinnamon and stir until very few lumps remain.
  • Add about 3 tablespoons of batter to preheated griddle, then cook until bubbles start to form in the middle of the pancake, about 4 to 5 minutes. Carefully flip the pancake and let it cook on the other side, about 4 more minutes, or until both sides are golden. 
  • Transfer the pancakes to plates and serve with maple syrup, fresh fruit, and your other favorite pancake toppings.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to about 4 days, or in the freezer for up to 3 months. 
Serving: 1serving (3 pancakes), Calories: 356kcal, Carbohydrates: 17g, Protein: 12g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 324mg, Sodium: 632mg, Potassium: 137mg, Fiber: 6g, Sugar: 8g, Vitamin A: 931IU, Vitamin C: 0.02mg, Calcium: 181mg, Iron: 2mg

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