Best 5 Coconut Flour Pancake Recipes
Indulge in the delightful world of coconut flour pancakes, a culinary symphony of flavors and textures that will tantalize your taste buds and nourish your body. These pancakes are not just a breakfast treat; they are an embodiment of culinary creativity and a testament to the versatility of coconut flour. From classic pancakes with a hint of tropical sweetness to savory pancakes brimming with aromatic herbs and tangy cheeses, this recipe collection offers a diverse range of options to suit every palate.
Dive into the classic coconut flour pancakes, where the delicate flavor of coconut pairs harmoniously with fluffy, golden-brown rounds. Enjoy the nutty aroma and slightly chewy texture that makes these pancakes a unique and satisfying start to your day. If you crave a savory twist, explore the savory coconut flour pancakes, where a blend of herbs and spices, such as thyme, rosemary, and garlic, create a savory symphony that will awaken your senses.
For those who love a touch of tang and creaminess, the coconut flour pancakes with cheese are an absolute delight. Melted cheese oozes between layers of tender pancakes, creating a delightful combination that is both comforting and gourmet. And for those with a sweet tooth, the coconut flour pancakes with berries offer a burst of juicy sweetness, where plump berries dance atop fluffy pancakes, drizzled with a luscious honey glaze.
Each recipe in this collection is carefully crafted to showcase the unique properties of coconut flour, a gluten-free, low-carb alternative to traditional wheat flour. With its high fiber content and subtle sweetness, coconut flour lends a distinct flavor and texture to these pancakes, making them a healthier and equally delicious choice for breakfast, brunch, or even dessert.
COCONUT FLOUR PANCAKES
Fluffy low carb coconut flour pancakes! Light, tender pancakes made with coconut flour. High protein and easy to freeze for healthy breakfasts. Add banana, lemon, or any of your favorite toppings.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 25m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
- Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
- Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate-if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200 degree F oven while you cook the remainder. Enjoy warm with desired toppings.
Nutrition Facts : ServingSize 3 pancakes, Calories 261 kcal, Carbohydrate 20 g, Protein 11 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 187 mg, Fiber 4 g, Sugar 14 g
COCONUT FLOUR PANCAKES
Coconut flour is a flavorful and fragrant gluten-free alternative but can be a bit tricky to work with. We've smoothed out the kinks to ensure that these pancakes come out golden brown, tender and packed with coconut flavor. Since coconut flour is high in fiber, it retains a significant amount of liquid, which can make pancakes dry. The Greek yogurt in this recipe provides extra moisture and fat to ensure the pancakes stay plush and moist. Because there's no gluten to provide strength or structure to the batter, we call for an extra egg white, baking powder and a little elbow grease when whisking the wet ingredients to make the pancakes fluffy while also being sturdy enough to flip. Just be sure to keep the pancakes small so they can be easily flipped. With a little patience and a quick turn of the wrist, these coconut flour pancakes are sure to satisfy.
Provided by Food Network Kitchen
Time 25m
Yield 2 servings (about 6 pancakes)
Number Of Ingredients 12
Steps:
- Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
- Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
- Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.
COCONUT PANCAKE RECIPE BY TASTY
Here's what you need: coconut flour, wheat flour, coconut flakes, baking powder, salt, coconut milk, coconut liqueur, almond essence, eggs, sugar, butter, butter, cinnamon, powdered sugar, coconut icecream
Provided by Noémi-Zsuzsanna Szász
Categories Desserts
Yield 2 servings
Number Of Ingredients 15
Steps:
- Mix the coconut milk with the coconut liqueur in a cup, and in a separate medium bowl, mix the dry ingredients.
- Melt the butter, add to the coconut milk mixture, and microwave thoroughly. Mix well.
- Preheat the oven to 200°C. Meanwhile, heat a frying pan on the stove and add 1 tbsp butter.
- Fill the pan with batter, fry for 3-4 minutes, then place in the oven.
- Bake for 10 minutes.
- Retrieve from oven, plate, and serve with cinnamon, powdered sugar, and coconut ice cream if desired.
Nutrition Facts : Calories 606 calories, Carbohydrate 49 grams, Fat 41 grams, Fiber 8 grams, Protein 14 grams, Sugar 28 grams
COCONUT FLOUR PANCAKES
These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 15m
Yield Makes 10-12
Number Of Ingredients 7
Steps:
- Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
- Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
- Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.
Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
COCONUT FLOUR PANCAKES
Soy-free, low-carb pancakes. These taste really great with butter and just a smidge of sugar-free syrup. Try adding 1/2 tsp vanilla extract to the batter.
Provided by cates.shannon
Categories Breakfast
Time 15m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together butter, cream, Splenda, salt, and eggs.
- In another bowl, combine coconut flour and baking powder.
- Mix dry ingredients into the wet ingredients.
- Heat a nonstick skillet over medium heat and grease lightly with oil or butter.
- Spoon batter onto skillet to make pancakes about 3 inches in diameter.
Nutrition Facts : Calories 225.4, Fat 21.8, SaturatedFat 12.3, Cholesterol 237.1, Sodium 514.2, Carbohydrate 0.9, Sugar 0.2, Protein 6.7
Tips:
- Use a good quality coconut flour. Not all coconut flours are created equal. Look for a finely milled flour that is light in color and has a mild flavor.
- Measure your coconut flour accurately. Coconut flour is very absorbent, so it's important to measure it accurately. Use a kitchen scale to weigh the flour, or spoon it into a measuring cup and level it off with a knife.
- Add more liquid if needed. Coconut flour pancakes can be dry, so add more liquid if needed. You can use milk, water, or coconut milk.
- Cook the pancakes over medium heat. Coconut flour pancakes can burn easily, so cook them over medium heat. This will help them cook through evenly.
- Serve the pancakes immediately. Coconut flour pancakes are best served immediately. They can be topped with butter, syrup, fruit, or whipped cream.
Conclusion:
Coconut flour pancakes are a delicious and healthy alternative to traditional pancakes. They are gluten-free, grain-free, and low in carbohydrates. They are also a good source of fiber, protein, and healthy fats. If you are looking for a new pancake recipe to try, give coconut flour pancakes a try. You won't be disappointed!
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