Coconut Flour Pancakes: A Gluten-Free Delight
Start your day with these delightful coconut flour pancakes! If you’re following a gluten-free diet, you know the importance of versatile and satisfying breakfast options. These pancakes are not only gluten-free but also packed with goodness, offering a wonderful alternative to traditional pancakes. For another great breakfast option, especially if you love muffins, check out our Gluten-Free Lemon Poppyseed Muffins! They are also light and delicious.
Coconut flour brings a unique texture and subtle sweetness to these pancakes, making them a fantastic choice for a wholesome breakfast. If you are looking for another great way to use coconut flour, why not check out our Flourless Chocolate Coconut Cake. It’s rich, fudgy, and perfect for a gluten-free dessert.
These pancakes fit seamlessly into a healthy lifestyle, providing a blank canvas for your favorite toppings, and speaking of toppings if you love fresh fruit why not check out our Gluten-Free Fruit Tarts. Whether you prefer fresh fruit, a drizzle of maple syrup, or a dollop of yogurt, these pancakes are sure to become a breakfast staple.
What Makes Coconut Flour Special?
Coconut flour stands out due to its high fiber and protein content, which can help keep you feeling full and satisfied. It’s also a great option for those looking to reduce their carb intake. Understanding the properties of gluten-free flours is key to successful gluten-free baking. Just as we use it in our Gluten-Free Banana Bread, coconut flour adds a unique touch to these pancakes, offering a nutritious and delicious start to your day.
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Coconut Flour Pancakes
Enjoy these delightful, tender, and protein-packed coconut flour pancakes. Perfect for a gluten-free breakfast!
What You’ll Need
- 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 (canola oil can be substituted, but flavor may vary)
- 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
Instructions
- Combine Wet Ingredients: In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla until well combined.
- Add Coconut Oil: Whisk in the coconut oil. If the oil solidifies, microwave the bowl for a few seconds to re-liquify it.
- Incorporate Dry Ingredients: Sprinkle the baking powder, baking soda, and salt over the wet ingredients. Then, sprinkle on the coconut flour.
- Mix Batter: With a rubber spatula, stir just until the flour disappears and no large lumps remain.
- Rest the Batter: Let the batter rest for 10 minutes. This allows the coconut flour to absorb the liquid, thickening the batter and preventing dry pancakes.
- Preheat Skillet: Preheat a nonstick skillet or griddle over low to medium-low heat.
- Cook Pancakes: Once the griddle is hot, portion the pancakes using 1 tablespoon of batter for each. This should create pancakes about 3 inches in diameter.
- Cook Time: Cook for 3 ½ to 4 full minutes per side. It’s crucial not to rush this step or increase the heat, as the pancakes need to cook thoroughly without burning. The edges should appear dry, and the tops should look set.
- Flip Carefully: To flip, gently slide a flexible spatula underneath one edge and carefully flip. These pancakes are delicate, so don’t worry if the flip isn’t perfect.
- Repeat: Repeat with the remaining batter, adding a small amount of butter, oil, or nonstick cooking spray to the skillet as needed to prevent sticking.
- Keep Warm (Optional): If desired, keep the cooked pancakes warm in a 200°F oven while you cook the rest of the batter.
- Serve: Enjoy warm with your favorite toppings!
Dietary Note
For a dairy-free option, swap the Greek yogurt with a coconut-milk-based yogurt.
Storage Instructions
- 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.
Enjoy Your Gluten-Free Coconut Flour Pancakes!
Coconut Flour Pancakes: A Gluten-Free Delight
Embrace a healthier breakfast with these fluffy coconut flour pancakes! Perfect for those avoiding gluten, these pancakes are easy to make and incredibly satisfying. Dive into a stack and enjoy a guilt-free start to your day.
Ingredients:
- 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
Nutritional Information:
Here’s a breakdown of what one serving (3 pancakes) offers:
- Calories: 261kcal
- Carbohydrates: 20g
- Protein: 11g
- Fat: 16g
- Saturated Fat: 11g
- Cholesterol: 187mg
- Fiber: 4g
- Sugar: 14g
Gluten-Free Benefits:
These coconut flour pancakes are naturally gluten-free, making them a fantastic option for those with celiac disease or gluten sensitivity. Coconut flour is a great alternative to wheat flour, offering a unique texture and subtle sweetness.
Tips and Variations:
- Dairy-Free Option: Substitute the Greek yogurt with a coconut-milk-based yogurt for a dairy-free version.
- Sweetness Level: Adjust the amount of honey to suit your taste preferences. You can also use other natural sweeteners like agave or maple syrup.
- Adding Flavor: Incorporate spices like cinnamon or nutmeg for a warm, comforting flavor.
- Mix-Ins: Fold in blueberries, chocolate chips, or shredded coconut for added texture and flavor.
Recommended Products:
- Flexible Spatula: A good spatula is essential for flipping these delicate pancakes.
- Nonstick Skillet: Use a high-quality nonstick skillet to prevent sticking.
- Mixing Bowls: A set of good mixing bowls is ideal for preparing the batter.
Storage and Reheating:
- To Store: Refrigerate leftover pancakes in an airtight container for up to 3 days.
- To Reheat: Gently warm the pancakes in the microwave or toaster.
- To Freeze: Freeze pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for longer storage.
Enjoy these delightful coconut flour pancakes as a healthy, gluten-free breakfast option. Experiment with different toppings and variations to find your perfect stack!
Essential Equipment for This Recipe
To prepare this delicious recipe, you’ll need the following kitchen tools:
- Mixing Bowls – A set of mixing bowls in various sizes is essential for prepping different ingredients.
Find Mixing Bowls on Amazon - Measuring Cups and Spoons – Accurate measuring is key to a successful recipe!
Find Measuring Cups and Spoons on Amazon - Baking Sheets – Perfect for even baking.
Find Baking Sheets on Amazon - Whisks – Essential for whipping eggs, cream, and combining dry ingredients.
Find Whisks on Amazon - Spatulas – Ideal for folding and mixing ingredients.
Find Spatulas on Amazon - Food Processors – To help you with chopping or mixing ingredients faster.
Find Food Processors on Amazon - Saucepans – You’ll need a good saucepan to make sauces.
Find Saucepans on Amazon - Chef’s Knives – A high-quality chef’s knife makes food preparation a breeze.
Find Chef’s Knives on Amazon - Cutting Boards – Protect your countertops and make chopping easier with a durable cutting board.
Find Cutting Boards on Amazon