The challenging part with these was that coconut flour recipes (that don’t rely on other flours added) tend to come out dense and have a bit of an unusual texture. Plus, this type of flour is like a sponge with how much moisture it absorbs. Making these coconut flour pancakes was a fun little series of experiments for me, but I found one particular ingredient that solved these issues for me ever since.
Ingredients & Substitutions
Here I explain the best ingredients for my pancakes with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Coconut Flour – Naturally, you need this to make coconut pancakes! I might be a bit biased, but I recommend my Wholesome Yum Coconut Flour for the right texture and absorbency. That’s what I used for testing this recipe, and different brands can vary. Plus, it’s organic and you’d be supporting a blogger (me) instead of a big corporation by using it. (But I won’t judge if you choose to use another brand.) Eggs – These help the pancakes stay together and also provide some leavening (lift). Four eggs might sound like a lot, but you need this amount when you use coconut flour for pancakes. This flour is strange like that! Cream Cheese – This is my “secret” ingredient! It makes for a big improvement in taste and texture, so don’t skip it. If you need a dairy-free or paleo option, substitute with thick, full-fat coconut cream (the kind from a can) along with a pinch of salt, or simply dairy-free cream cheese. Heavy Cream – Adds richness and thins out the batter. You can also use any milk of your choice. I’ve had success making these pancakes with both coconut milk and almond milk, and these would make suitable paleo and dairy-free options. Besti Monk Fruit Allulose Blend – My go-to sweetener, because it tastes like sugar (no aftertaste), dissolves easily, and won’t crystallize. Adding just a little bit improves the flavor. I previously used erythritol, which is fine as well. If you want to use another sweetener, make sure it’s granulated, and check my sweetener conversion chart. Baking Powder – Helps to makes the coconut flour pancakes fluffy. I like this brand, which is non-GMO and gluten-free. Do not use baking soda, which is not the same. Vanilla extract – This is optional, but I think just a touch makes these pancakes taste better.
How To Make Coconut Flour Pancakes
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card. Sometimes I stir in fresh blueberries or sugar-free chocolate chips. Just add them after blending and before cooking.
Storage Instructions
Store: When I make these coconut flour pancakes, I like to make a double or triple batch to have extras for later! They keep well in the refrigerator for up to 4-5 days, but they also freeze well. Freeze: Arrange the pancakes on a parchment lined baking sheet and freeze for a few hours, until solid. (This will prevent them from sticking together.) Then, transfer to a zip lock bag and keep in the freezer for up to 4 months. Reheat: I usually warm them up in the microwave, but the oven at 300 degrees F works even better. You can reheat right from frozen if needed.
Serving Suggestions
My coconut flour pancakes aren’t complete without toppings! Try one of my ideas for serving them: This ensures that they won’t dry out. You can do this from the fridge or even with frozen pancakes.
Syrup – My absolute fave is simple: a pat of butter and my natural zero sugar maple syrup (shown above). People have told me it tastes like the one from Costco! ? Fresh Berries – Strawberries, raspberries, blueberries, and/or blackberries all make lovely additions on top. You can combine them with the syrup as well. Nuts Or Seeds – Chop them up and sprinkle over your coconut flour pancakes. I love them topped with chopped pecans or almonds, but if you’re nut-free, you can use sunflower seeds, pumpkin seeds, or for extra coconut flavor, shredded coconut. If you’re not using syrup, I recommend either jam or a drizzle of nut or seed butter to help the toppings stick. Other Breakfast Foods – When I want something extra for a lazy Sunday or a special day, I serve these with some coddled eggs and oven bacon. Drinks – If you want something to drink with your breakfast, try my bulletproof coffee or keto pink drink.
More Healthy Pancake Recipes
If you like this coconut flour pancake recipe, you might enjoy some of my others:
My Tools For This Recipe
High-Power Blender – Honestly, you can use just about any blender to make the coconut flour pancake batter, but this one I have gets it ultra smooth. And, it’s powerful enough for just about any other kitchen task I throw at it. Nonstick Skillet – I love the hard anodized coating on these. Nothing sticks and it doesn’t scratch easily. Cookie Spatula – Okay, this is a weird tool to suggest because these are pancakes, not cookies, but I love this one for turning pancakes! And since these are a bit fragile and tricky to flip, how thin this spatula is really helps.
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