Best 4 Gluten Free And Egg Free Coconut Flour Pancakes Recipes
Indulge in a delightful culinary journey with our collection of gluten-free and egg-free coconut flour pancake recipes, specially crafted for those with dietary restrictions or allergies. These fluffy and flavorful pancakes are made with nutrient-rich coconut flour, providing a healthy and satisfying start to your day. Explore a variety of recipes, from classic coconut flour pancakes to creative variations like chocolate chip, blueberry, and banana pancakes. Each recipe is carefully designed to ensure a perfect balance of taste and texture, using simple and wholesome ingredients. Whether you're looking for a quick weekday breakfast or a special weekend brunch, these coconut flour pancakes will surely impress your taste buds and leave you feeling energized and satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
VEGAN COCONUT FLOUR PANCAKES (GLUTEN-FREE)
Steps:
- Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
- For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
- Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
- Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.
- Flip over and cook for another few minutes, until golden brown and crispy on both sides.
- Repeat for the rest of the batter - makes around 10 pancakes.
- Best served with extra maple syrup and fresh berries.
- Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.
Nutrition Facts : Calories 96 kcal, Carbohydrate 19 g, Protein 2 g, Fat 1 g, Sodium 89 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES
Pumpkin and coconut flour pancakes are great in the summer time. I used maple syrup over them.
Provided by cjcuppycake
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
- Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
- Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 16.3 g, Fat 14.6 g, Fiber 6.6 g, Protein 2.3 g, SaturatedFat 11.2 g, Sodium 831.3 mg, Sugar 6.6 g
COCONUT FLOUR PANCAKES (GLUTEN-FREE, DAIRY-FREE)
These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These crazy delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
Provided by felicia | Dish by Dish
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
- In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
- Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
- Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
- Serve pancakes with fresh fruit and a generous drizzle of maple syrup.
Nutrition Facts : ServingSize 2 pancakes, Calories 244 calories, Sugar 21.2 g, Sodium 660.2 mg, Fat 11.5 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 29.3 g, Fiber 4.5 g, Protein 6.7 g, Cholesterol 139.5 mg
GLUTEN-FREE COCONUT PROTEIN PANCAKES
These gluten-free protein pancakes made with coconut flour are easy to make and will disappear off the breakfast table on Sunday mornings.
Provided by Ingrid Sia
Categories Breakfast and Brunch Pancake Recipes
Time 21m
Yield 8
Number Of Ingredients 9
Steps:
- Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
- Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
- Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 10 g, Cholesterol 47.7 mg, Fat 5.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 3.2 g, Sodium 48.5 mg, Sugar 6.5 g
Tips:
- Ensure your coconut flour is finely milled for a smooth batter and to avoid a gritty texture.
- If the batter seems too thick, add more almond milk or water a tablespoon at a time until you reach your desired consistency.
- To make the pancakes more flavorful, add a teaspoon of vanilla extract or almond extract to the batter.
- For a crispy exterior, cook the pancakes over medium-high heat.
- If you want a fluffier pancake, let the batter rest for 5-10 minutes before cooking.
- Serve the pancakes immediately with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream.
Conclusion:
These coconut flour pancakes are a delicious and healthy way to start your day. They are gluten-free, egg-free, and can be made vegan by using a plant-based milk. The pancakes are fluffy, moist, and have a slightly sweet coconut flavor. They are perfect for a quick and easy breakfast or brunch. With a variety of toppings to choose from, these pancakes are sure to be a hit with everyone.
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