Table of Contents[Hide][Show]
When we ditched the grains years ago, pancakes were one of the foods my kids missed most. I lost no time trying to figure out a healthy grain-free pancake recipe that could fill the void. After many (sometimes failed) kitchen experiments, we settled on these coconut flour pancakes as our new Sunday morning pancake recipe.
We rotate these pancakes with our favorite almond flour pancake recipe for variety. Both are a great choice and have about equal flavor and fluffiness (although admittedly are more dense than regular pancakes).
We’ve seen so many health improvements that we won’t be going back to the traditional version any time soon. Besides, they’re delicious!
Coconut Flour Pancakes for a Crowd (Paleo & Low Carb)
As I said, I tried a lot of different types of pancakes in my quest to develop a grain-free pancake recipe. I tried sweet potato pancakes, almond flour pancakes, and several different variations of coconut flour pancakes. Eventually, I realized that the recipe was right in front of me. I found I could make my coconut flour apple cinnamon muffins recipe into pancakes with very few changes!
This recipe makes 12 pancakes which may not sound like a lot, but thanks to the healthy fat, protein, and fiber from coconut flour and eggs, you don’t need to eat a stack of pancakes to be full.
I often double the recipe and keep some in the fridge for an easy on-the-go snack for the kids. (This works especially well because the pancakes are a little sweet on their own thanks to the applesauce and optional honey. No maple syrup needed!)
These guys also make pretty good “bread” for a breakfast sandwich. Add a fried egg and bacon for a delicious combo of slightly sweet and savory.
Grain-Free, Dairy-Free Pancakes: What to Expect
The batter for these pancakes is pretty different from traditional pancake batter, but it turns out great in the end. Don’t worry if it seems too thick or doesn’t bubble the way regular pancake batter does. I scoop the batter with a ¼ cup measure and then use the bottom of it to spread the pancakes out a little bit.
These pancakes also take a little longer to cook than regular pancakes, so don’t rush them. They’re ready to flip when the spatula will slide underneath without them falling apart. (Look for the bottom to be nicely browned). To speed up the cooking process, I suggest using a griddle so you can make more at one time. And make sure you grease it with butter or coconut oil between batches.
Toppings and Variations
Sometimes we add different mix-ins like bananas, blueberries, or even a few chocolate chips for some fun pancake variations! If you just love drizzling something on your pancakes, skip the honey in the recipe and give this wild blueberry maple syrup a try.
Coconut Flour Pancakes Recipe
- In a medium bowl, mix all ingredients together with a blender, whisk, or immersion blender and let sit 5 minutes to thicken.
- Fold in mix-ins like fresh blueberries if desired.
- Heat a large skillet or pancake griddle.
- Grease skillet or griddle with 1 tablespoon coconut oil or butter.
- Use a ¼ cup measure to scoop batter onto cooking surface, using the bottom of the measure to spread the pancakes out a little.
- Cook approximately 3-4 minutes per side until it is browned on the bottom and easy to flip. These do take a little longer than "regular" pancakes, so don't rush them!
- Grease skillet or griddle with additional butter or coconut oil as needed between batches.
- Top with butter (it makes everything better!) or ghee and enjoy!
- This recipe makes twelve 4-inch pancakes
- Make this recipe without the cinnamon for a great breakfast sandwich bread
Have you made real food pancakes? I’d love to hear your favorite recipe! Talk to me below!