Fluffy Coconut Flour Pancakes

The secret to working with coconut flour is to add enough eggs and liquids. Read on to learn how I do it! Cooking and baking with flour alternatives is always a challenge. But over the years, I’ve developed quite a few recipes that I consider nearly as good (or sometimes just as good) as the original. This is one of them. These pancakes are fluffy, tender, and very tasty. They’re appropriate even for someone who isn’t fond of coconut because the coconut flavor is very faint, especially once they’re topped with butter and syrup.

Ingredients

You’ll only need a few simple ingredients to make these coconut flour pancakes. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Eggs: I use large eggs in most of my recipes, this one included. Whole milk: You can use well-blended coconut milk instead. This version is a bit sturdier, possibly because of the thickener added to canned coconut milk. I have made both versions, and both are excellent, so it’s really up to you. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia. A granulated sweetener will work too. Kosher salt: If using fine salt, reduce the amount you use by half. Coconut flour: I love using this flour substitute. But since it’s so absorbent, it’s best to measure it by weight and not by volume. Baking soda: Helps keep the pancakes nice and fluffy. Unsalted butter: I use it for the griddle. I love using creamy European butter, but any butter will be great.

Instructions

It’s easy to make these coconut flour pancakes! I would say that the only challenging part is flipping them because they are pretty delicate. The detailed instructions can be found in the recipe card below. Here are the basic steps:

Simply mix together the ingredients in the order listed (except for the butter) in one bowl. I use a hand whisk, there’s no need for fancy equipment.Cook the pancakes in butter in a nonstick double-burner griddle. This should take about 3 minutes per side over medium heat.Serve with your favorite toppings!

Expert tips

When working with coconut flour, it’s always a good idea to allow the batter to rest for a few minutes after you mix it. This enables the flour to absorb as much liquid as it can, and then you can check the batter. If it’s very dry, add a tablespoon or two of milk.
These pancakes are not the easiest to work with. They are thin and delicate. The batter tends to spread quite a bit on the griddle. So I suggest you measure just a scant ¼-cup scoop for each pancake (making them smaller makes flipping them easier). And when it’s time to flip them, do so slowly and carefully, using two wide spatulas, as I do in the video below. If you’re OK with using almond flour, these almond flour pancakes are excellent and easier to work with.

Frequently asked questions

Variations

Here are a few ideas for you for varying this recipe:

Use coconut milk instead of whole milk. Make sure to blend it well before using it.Use coconut extract instead of vanilla extract. But use just 1 teaspoon.Add a tablespoon of grated orange or lemon zest to the batter.Cook the pancakes in coconut oil instead of butter.

Serving suggestions

Here are a few ideas for you on how to serve these pancakes:

Topped with butter and syrup. That’s the obvious way to serve them.Topped with blueberry compote or strawberry compote.Try spreading peanut butter or almond butter on top… so good.My kids like to make a sandwich with two of these pancakes and a layer of chocolate hazelnut spread in between.

Storing leftovers

You can keep completely cooled pancakes in the fridge in storage bags for 2-3 days. Separate them with wax paper squares. Reheat them gently in the microwave at 50% power. You can also freeze these pancakes for up to three months. Use freezer bags, and again, add wax paper squares between the layers. You can reheat them directly from their frozen state in the microwave, on 50% power, turning once or twice.

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