Coconut Flour Pancakes
Don’t be fooled by the demure size and dainty appearance of these Coconut Flour Pancakes. Packed with protein, low carb, and delightfully tender, these pretty pancakes are the breakfast incarnation of small but mighty.
I’ve received a number requests for a coconut flour pancakes recipe, most coming from those of you who’ve tried and loved these Coconut Flour Cookies.
A few of these requests even mentioned having tried other recipes for coconut flour pancakes in the past, without success.
I set out to see if I could come up with a recipe for Coconut Flour Pancakes that would be a wholesome, filling, delicious breakfast that felt worth your time and tummy space.
It took five tries (yes, FIVE) to get these Coconut Flour Pancakes right, but I have them for you at last. They’re lightly sweet and tender, and while I loved my Coconut Flour Pancakes with banana, a drizzle of maple syrup, and peanut butter (seriously, try it!), they’re equally tasty with any one of those, or even on their own if you are in a hurry.
Avoiding the “egg trap”
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 prevent the 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.
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.
Ingredients and substitutions
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.
Coconut oil: 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.
Nondairy milk: 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.
Honey: 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.
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.
Tapioca flour: 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.
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 eggs (200 g, weighed out of shell) eggs, at room temperature
2 tablespoons (42 g) honey
1/2 cup + 2 tablespoons (80 g) coconut flour
1/2 cup (72 g) tapioca flour
1/8 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)