The fluffiest Coconut Flour Pancakes, made with coconut flour, banana, dairy-free milk, and eggs. This simple grain-free and Paleo recipe is soon-to-be your new favorite pancake recipe for a breakfast that tastes like dessert!
In an attempt to clean out the fridge, I decided to put a half-used bag of coconut flour to good use and make pancakes. It took me a few tries–but oh so worth it–since the outcome was some of the fluffiest pancakes I’ve ever had! These coconut flour pancakes are super simple to prepare with only 1 bowl and 4 key ingredients. I’ve made them four times already in the past week. Yes, they’re that addictive! Especially, if you love to start the day with something sweet that is 100% healthy and nourishing.
Coconut flour is a naturally gluten- and grain-free flour, which is the by-product of coconut milk production. After pressing fresh coconut to extract its milk, producers dry the remainder flesh at low temperature and grind it up into a soft, fine powder. Since coconut has a natural subtle sweetness to it, coconut flour is perfect for baked goods or other sweet treats. It acts quite differently from other flours like regular, whole wheat, almond, buckwheat, etc. So it’s recommended not to replace it with anything else or you’d have to more or less modify the entire recipe.
If you don’t have coconut flour at the moment and craving pancakes, or if like me you want to use up leftover bags of flour in the fridge, you can try my fluffy Vegan Oat Pancakes, Green Banana Flour Pancakes, Cassava Flour Pancakes, and Quinoa Pancakes next! Enjoy and let me know your thoughts by leaving a comment below or tagging me in your creations on Instagram and Facebook @nutriholist #nutriholist. XO
Coconut Flour Pancakes
Ingredients
- 2 eggs
- 1/2 banana , ripe
- 1/4 cup coconut flour
- 1/4 cup dairy-free milk (I used coconut)
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean powder)
- 1-2 teaspoon coconut oil , for cooking
Instructions
- Whisk the eggs in a medium-sized bowl, then add the banana, mash it with a fork, and mix with the eggs.
- Mix in the coconut flour, dairy-free milk, cinnamon, and vanilla. Stir some more to fully combine. Add 1-2 tbsp more coconut flour if the mixture is too runny (this can happen based on the type of milk you're using).
- Heat a large non-stick pan over medium-low. Add little bit of coconut oil once the pan is hot. Scoop the batter onto the pan (about1/4 cup for each pancake) and cook for 3-4 minutes until edges firm up and you see bubbles on top. Then flip and cook for another minute or two until golden brown.
- Repeat the process until all the batter is used up (I usually get 5-6 pancakes). You may need to reduce the heat as the pan gets hotter.
- Serve with berries, figs, coconut flakes, tahini, nuts, seeds, or this delectable Raw Chocolate Caramel Sauce.
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