Coconut Flour Pancakes (Low-Carb, Gluten-Free, Dairy-Free)

Try these low-carb, gluten-free, and dairy-free coconut flour pancakes for a quick and easy breakfast. You'll enjoy fluffy, flavorful pancakes that fit perfectly into your diet.

When I'm looking for a simple gluten-free option for breakfast, coconut flour pancakes are one of my favorites. They’re fluffy and slightly sweet and a great way to switch from my usual omelets and mini frittatas. They are also perfect for anyone following a low carb, dairy-free, or paleo eating plan and only have a slight hint of coconut flavor.

What I love about these pancakes is how easy they are to make. The process is the same as making regular pancakes, like my apple cinnamon pancakes. The taste and texture can differ slightly from those made with regular flour. Once you add some butter and syrup, it tastes practically the same. I also prefer this recipe made with coconut flour over almond flour pancakes.

I love this recipe and I make it all the time. I’ve found these pancakes taste great when I add a bit of cinnamon or top them with fresh fruit. It’s a simple way to dress up my sheet pan pancakes and pancake mug cake, too. Whether you’re avoiding gluten or just want to try something new, this recipe is definitely worth adding to your rotation.

Ingredients

The great thing about this coconut flour recipe is that I usually have everything I need. It's made with basic ingredients I keep on hand.

Here's what you need to make this recipe for coconut flour pancakes:

• Avocado oil adds richness to the mix. It also helps achieve a smooth batter. You can also use melted coconut oil.
• Almond milk thins the batter and makes it pourable. Coconut milk can be used instead but I find the almond milk gives a better taste.
• Sweetener enhances the taste and
• Salt improves the flavor.
• Eggs are also crucial for creating the pancake batter. They help bind the ingredients together.
• Vanilla extract adds sweetness and enhances the flavor
• Coconut flour is the main ingredient in these pancakes. It provides a unique flavor and texture.
• Baking powder helps the pancakes rise and makes a lighter texture.

Scroll down to the recipe card for quantities used.

Instructions

Ready to make these delicious fluffy coconut flour pancakes? Grab your ingredients and heat a lightly oiled griddle or skillet on medium-high heat.

Hint: Make sure the batter has no lumps for the best texture. A smooth batter helps the pancakes cook evenly.

Variations

There are so many ways to change up this basic coconut flour pancake recipe. Here are just a few ideas:

• Add fruit - Adding bananas or blueberries enhances flavor and texture. Mash ripe bananas before mixing them in. This makes the pancakes sweeter and adds moisture.
• Boost the flavor - Spices can elevate the taste of coconut flour pancakes. Cinnamon is a popular choice. A teaspoon mixed into the batter provides warmth and depth. Nutmeg or vanilla extract can also enhance flavor.
• Chocolate - Add cocoa powder for chocolate lovers. Mix in one to two tablespoons to create chocolate-flavored pancakes.
• Change the sweetener - Honey or maple syrup are great natural options. Plain stevia or monk fruit are good choices for those watching their sugar intake, and you'll only add a tiny amount.

You can try mixing chopped nuts or chocolate chips into the batter. Dried fruit, like my air fryer strawberries, are also perfect add-ins.

Tips

• The egg is essential for binding the pancakes, so don't leave it out. It helps maintain structure and add protein. For a vegan option, consider using flax eggs instead.
• Don't overcook the pancakes! Overcooking makes them dry and tough. Cook on medium-high heat for even browning.
• Sear the outside until golden brown. Flip carefully to keep them fluffy. The inside should remain soft and moist for optimal taste.

Serving suggestions

Serve these coconut flour pancakes warm, as they taste best fresh off the pan. Top them with butter and syrup for a classic taste. For a healthier option, they also taste great with fruit and dairy-free whipped cream.

I also like to add oven-baked sausage or bacon for added protein. Sometimes, I'll serve them with a strawberry spinach smoothie for added nutrition.

If you want a quick treat after dinner, try topping a pancake or two with no-churn vanilla ice cream and a drizzling of chocolate sauce. The fluffy cake texture combines well with ice cream.

Storage

If you have leftovers, let them cool first. Store them in an airtight container in the fridge. You can keep the pancakes in the fridge for up to three days. When ready to eat, reheat them in the microwave.

These fluffy pancakes freeze well, too. I flash freeze them first on a baking sheet lined with parchment paper. Then, I put them in a freezer-safe container to store. They stay fresh for up to three months.

FAQs

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