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Fluffy Gluten-Free Coconut Flour Pancakes: Quick & Easy Breakfast

Gluten-Free Coconut Flour Pancakes

Okay, let's get cooking! And by cooking, I mean diving into a recipe that's near and dear to my heart – and my tummy! We're whipping up a gluten-free breakfast that is not only ridiculously easy but also so satisfying you might just want to make it every single day. I'm talking about fluffy, flavorful Gluten-Free Coconut Flour Pancakes! Seriously, these little guys have saved me on many a hurried morning, and what's even better? They're a hit with even the pickiest of eaters in my family, gluten-free or not!

I always say, the best recipes come from the chaos of real life. And this one? It spawned from a morning where my pantry was looking a little bare, and I was craving something sweet but also needed it quick. I had some coconut flour kicking around, remembered a similar recipe my grandma used to make(though hers wasn't gluten-free!) and an idea sparked. The result? Absolute pancake magic! They are naturally a little different from your usual wheat flour pancakes, with a slightly more delicate texture and a lovely hint of coconut flavor that I just adore. So, grab your mixing bowl; let's get started!

Ingredients You'll Need:

  • ½ cup coconut flour (This is the key ingredient, so don't substitute unless you're super savvy with gluten-free baking!)
  • 4 large eggs (This is what gives the pancakes that lovely light texture.)
  • ½ cup milk (Dairy or non-dairy works perfectly. I love using almond milk for a little extra nuttiness.)
  • ¼ cup melted coconut oil (Or any neutral flavored oil will do, but coconut oil adds to the overall theme!) Plus a little extra for the griddle.
  • 1 tablespoon honey or maple syrup (Agave works just as well too, use your favorite sweetneer.)
  • ½ teaspoon baking soda (The magic ingredient for fluff.)
  • Pinch of salt (A must for balancing flavors!)
  • ½ teaspoon vanilla extract (For a touch of cozy.)
  • Optional additions: Chocolate chips, blueberries, a dash of cinnamon, or grated lemon zest! Pick your favorites for extra kick!

Let's Get Cooking: Step-by-Step Instructions

  1. Get Your Mixing Bowl Ready: In a large mixing bowl, whisk together the eggs, melted coconut oil, milk, honey (or maple syrup), and vanilla extract until everything is well combined. Don't overmix, just get them happy together! This ensures the wet ingredients are ready to go.
  2. Dry Ingredient Party: In the same mixing bowl, add your coconut flour, baking soda, and salt. I find that a whisk is my best friend for getting all the dry ingredients properly combined, avoiding any clumps of coconut flour.
  3. Whisk 'Em Together: Now, gently whisk all the ingredients together until you have a smooth batter. It's going to be thicker than your normal pancake batter, and that's totally okay! Don't be too aggressive here; gentle and thorough is the golden rule. Let the batter sit for 5 minutes. This is so important because coconut flour absorbs a lot of liquid. By letting it sit, you'll get the right consistency easily. If it's still too thick, just add another tablespoon or two of milk until you've reached that thicker pourable consistency.
  4. Heat Your Griddle: Place your griddle or large, non-stick frying pan over medium heat. If your pan is not non-stick, melt a small amount of coconut oil or use cooking spray to grease the surface before you start cooking. You want that lightly heated surface so your pancakes have that gorgeous golden hue! It's a game-changer using a non-stick griddle. You want a consistent heat.
  5. Let's Make Pancakes! For each pancake, pour about ¼ cup of batter onto the hot griddle. If you are adding any extra goodies like chocolate chips or blueberries, now is the time to sprinkle them on top of the batter. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Use your spatula to gently check the edges and flip them once you see that golden color appearing. Remember, patience is key when you start cooking!
  6. Serving Time! Once cooked, remove your fluffy coconut flour pancakes from the griddle, stack them up high (or not), and start to pile on your favorite toppings. Drizzle some extra syrup, add a knob of butter or a dollop of yogurt, and go to town with fresh fruit. The possibilities are endless!

Tips & Tricks for the Perfect Gluten-Free Pancakes:

  • Coconut Flour Power: Coconut flour is not a 1 to 1 substitute for regular flour. This recipe is specially designed for its unique properties where the high fibre content makes it super absorbent. It is not interchangeable with other gluten-free flours like almond flour. If you try to swap it out with another flour you will need to make a lot of adjustments and it may not turn out well. Stick to coconut flour for these!
  • Consistency is Key: Remember, the batter will be thicker than traditional pancake batter. The sitting time is crucial. If it's too thick after resting, add some extra milk a tablespoon at a time until it's slightly thick, but still pourable.
  • Get Creative: I love to add a sprinkle of cinnamon to the batter or some fresh blueberries. Chocolate chips are always a huge hit with my kids! Or you can serve with lemon zest and ricotta for a fresh twist!
  • Griddle Love: A good griddle is an essential tool in my kitchen! Using a cast-iron griddle will help achieve a beautiful even cook every time.. If you are using a non-stick pan, and you have cooked batches before and they leave some residue, you can try using some cooking oil on a hot paper towel and wipe down the pan with it, it may help.
  • Make Ahead: It just gets better, you can make the batter the night before to make for an incredibly fast morning breakfast. Or cook the pancakes ahead of time and freeze them for a quick meal on busy mornings! This makes these pancakes the greatest! Just separate them with parchment paper when you freeze and warm them in the microwave or oven before serving.

Recipe Card

Gluten-Free Coconut Flour Pancakes

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Yields: Approx. 6 medium sized pancakes

Ingredients:

  • ½ cup coconut flour
  • 4 large eggs
  • ½ cup milk (dairy or non-dairy)
  • ¼ cup melted coconut oil (plus extra for cooking)
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon baking soda
  • Pinch of salt
  • ½ teaspoon vanilla extract

Instructions:

  1. In a large bowl whisk the eggs, melted coconut oil, milk, honey/maple syrup, and vanilla extract.
  2. Add in the coconut flour, baking soda, and salt. Mix until smooth and let sit for 5 minutes.
  3. Heat a lightly oiled griddle or pan over medium heat.
  4. Pour ¼ cup of batter onto the hot surface for each pancake.
  5. Cook for 2-3 minutes per side, until golden brown and cooked through.
  6. Serve warm with your favorite toppings.

Product Recommendations:

A Good Non-Stick Griddle for even cooking.

A Set of Mixing Bowls for effortless prep work.

There you have it! My go-to Gluten-Free Coconut Flour Pancake recipe, shared with you. The fact that this recipe is easy, quick, and so very satisfying makes it a sure winner in my book. I seriously hope you love making them as much as I do. As always, if you try it out, snap a pic and share the love! I can't wait for you all to enjoy a delicious and hassle-free breakfast! Happy cooking, my friends!

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