Fluffy Coconut Flour Pancakes
User Reviews
4.9
93 reviews
Excellent
Fluffy Coconut Flour Pancakes
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Of all my pancake recipes, these fluffy coconut flour pancakes are the closest to traditional ones.
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Ingredients
- 4 large eggs
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon stevia glycerite or 2 tablespoons of granulated sweetener
- ⅛ teaspoon Diamond Crystal kosher salt
- 2 ounces coconut flour ½ cup; please measure by weight
- 2 teaspoons baking powder gluten-free if needed
- Avocado oil spray for the skillet
Instructions
- In a small bowl, use a hand whisk to beat the eggs until frothy. Whisk in the milk, vanilla, stevia, and salt.
- Whisk in the coconut flour, mixing until the batter is smooth and free of lumps. Stir in the baking powder. The batter will be thick, but it shouldn't be dry. Please remember to measure the coconut flour by weight to avoid using too much, which will result in dry pancakes.
- Spray a 12-inch nonstick skillet with avocado oil. Heat it over medium-low heat for about 4 minutes. The pancakes brown quickly, so medium-low is best.
- While the skillet heats up, the batter will thicken as the coconut flour absorbs the liquids. Give it another mix. If it seems very dry, stir in a tablespoon of milk or water. Keep in mind that the batter is supposed to be thick, as shown in the photo.
- Measure a scant ¼ cup per pancake (I use an ice cream scoop), and pour mounds of the batter into the skillet. You can cook between 2-4 pancakes at a time, depending on the size of your skillet. Or use a double-burner griddle and cook all eight.
- You can scatter 5-6 blueberries on top of each pancake at this point.
- Cook the pancakes until they are puffed, and when you carefully lift an edge with a spatula, the bottom is cooked. This should take 3-4 minutes over medium-low heat. Flip the pancakes carefully using two wide spatulas.
- If the batter spreads too much on the skillet after flipping the pancakes, gently push it back with the spatula.
- Transfer the cooked pancakes to a plate. Cover them with foil or use an oven-safe plate and keep them in a 170°F oven to keep them warm while you cook more batches. Carefully wipe the skillet clean with paper towels, grease it again, and repeat the process twice with the remaining batter.
- Serve the pancakes with your favorite toppings. Look how fluffy they are!
Notes
- Coconut flour is highly absorbent, so each extra gram can make a big difference. That's why measuring it by weight, not volume, is so important.
- After adding the coconut flour to the batter, mix it in thoroughly. Gluten-free flours are often lumpy, and you want to eliminate any lumps.
- You can start cooking the pancakes over medium heat, but in my experience, they tend to brown too quickly, and it's better to cook them over medium-low heat.
- The nutrition info is for the pancakes only and does not include add-ins like blueberries or toppings such as butter and syrup.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them in the microwave.
- These pancakes freeze well. Cool them completely before placing them into freezer bags in a single layer. If you'd like to stack them, separate them with wax paper.
Nutrition Information
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Serving
2pancakes
Calories
187kcal
(9%)
Carbohydrates
12g
(4%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Sodium
143mg
(6%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 187kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 143mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
93 reviews
Excellent
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