Coconut Flour Pancakes

Name: Coconut Flour Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Yield: 8 –10 (3 1/2-inch) pancakes
Ingredients: ⅓ cup plain nonfat Greek yogurt; 2 tablespoons honey; 3 large eggs; 1 teaspoon pure vanilla extract; 2 tablespoons coconut oil; ½ teaspoon baking powder; ¼ teaspoon baking soda; ¼ teaspoon kosher salt; ¼ cup coconut flour; Toppings for serving: fresh fruit

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
8 –10 (3 1/2-inch) pancakes
Calories
261 kcal
Course
Breakfast
Cuisine
American

Coconut Flour Pancakes

Iris Warren

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Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings.

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Ingredients

Servings

⅓ cup plain nonfat Greek yogurt
2 tablespoons honey
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons coconut oil melted and cooled, or unsalted butter (you can also use canola oil, though I found the pancakes I tested with canola oil didn't have as rich of a flavor), plus additional for cooking the pancakes
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup coconut flour
Toppings for serving: fresh fruit whipped cream or whipped coconut cream, maple syrup, peanut butter or nut butter of choice

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Instructions

In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate—if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200°F oven while you cook the remainder. Enjoy warm with desired toppings.

Notes

TO STORE: Refrigerate pancakes in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm pancakes in the microwave.
TO FREEZE: Freeze pancakes in a single layer on a baking sheet until solid. Transfer the frozen pancakes to an airtight freezer-safe storage container or ziptop bag. Thaw and enjoy as desired.

Nutrition Information

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Serving 3pancakes Calories 261kcal (13%) Carbohydrates 20g (7%) Protein 11g (22%) Fat 16g (25%) Saturated Fat 11g (55%) Cholesterol 187mg (62%) Fiber 4g (16%) Sugar 14g (28%)