Recipe from Nourishing Days
Mr. “He Cleans” requested pancakes for breakfast this weekend, and I was happy to give them a try. I haven’t made pancakes since we went gluten-free and I wasn’t too sure how they would turn out. My experience with almond flour is that it holds up pretty good unless you get sauce or syrup on it, whereupon it turns to mush. Coconut flour is notoriously difficult to work with, since it is a “thirsty” flour that soaks up unbelievable amounts of liquid like a sponge. So, turning to the internet, I looked for the most reliable looking, tried-and-tested recipe I could find for coconut flour pancakes. I found this recipe at Nourishing Days, which not only looked really good, but included a highly entertaining commentary by Shannon on the comments she has received about her pancakes. Be sure to go read it, here!
I followed her directions exactly, except I used 1 cup of half and half instead of milk + cream. (That really can’t be too different…) You can also make this a dairy free recipe by using coconut milk, if you wish. The pancakes were fluffy as advertised, with a faint taste of coconut that made me feel like I was having real cake for breakfast. In fact, I like these pancakes FAR more than conventional pancakes, and look forward to making them again!
Ingredients: (makes about a dozen very filling, small pancakes)
- 4 eggs, room temperature
- 1 cup half & half or coconut milk (full fat)
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1/2 cup coconut flour (I recommend Coconut Secret brand)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- coconut oil or butter, for frying (optional if using non-stick pan or griddle)
In a small bowl, beat eggs vigorously until frothy, about 2 minutes. (There’s your exercise.) Mix in milk, vanilla, and honey.
In a medium-sized bowl, combine the dry ingredients (coconut flour, baking soda, salt).
Stir the wet mixture into the dry; mix WELL. There is no need to worry about over-beating with coconut flour. Allow to sit for at least 5 minutes. Batter should be really thick, like brownie batter.
While batter is thickening, preheat a griddle over medium to medium-low heat. Add butter or coconut oil, if needed. Ladle about 1/4 cup of batter onto the griddle, spreading the batter out to 2-3-inches in diameter. Cook for a few minutes, until the top starts to dry out and the bottom is lightly brown, then flip the pancakes over and cook an additional 2-3 minutes.
Serve hot with butter and maple syrup, or with fruit.
UPDATED: I have adjusted some of the instructions due to problems people were having with their pancakes. I use Coconut Secret Raw Coconut Flour. It may behave differently than other brands. Here are some more tips for working with coconut flour that you might find useful, from Health, Home & Happiness.
Today music doesn’t have much to do with pancakes…oh well! Ornette Coleman has been a legendary, groundbreaking artist since his debut in 1950s. One of the first players in what became known as “Free Jazz” (after his 1960 album of the same name), he’s not always an easy listen, but once hooked, you’ll want to hear more. First up his latest album, Sound Grammar from 2006. Even at 70 plus years, he still sounds fierce, full of melodic ideas and revved up rhythms. This album won a Pulitzer!
Then, from 1998 with his funk group Prime Time comes Virgin Beauty, featuring Grateful Dead guitarist Jerry Garcia on three cuts. Brilliant adventures at the far ends of jazz- but still melodic as heck. So make some pancakes and immerse yourself in Ornette!
151 thoughts on “Fluffy Coconut Flour Pancakes (gluten-free and grain-free)”
Dear GOD but those look so scrumptious!
Thank you, they were! And this photo was taken with the leftover pancakes, a day later, after being microwaved! They were delicious on day two also! You can see I was eating them as I took the photos. 🙂
Hi, can you tell me the carb and calorie values for this recipe?
Wow, these look pretty awesome. I tried almond meal pancakes once several years ago and wasn’t impressed….so I haven’t ventured back to try to make grain-free pancakes again since then. But I just might have to give these ones a try – I love how fluffy they are!
Carrie, I think you will like these and it will give you another breakfast choice besides eggs! (BTW, I love your ham combos you just posted!)
Fluffy is an understatement!! LOL. So good looking! Sexier than Ryan Gosling those pancakes are!
These look amazing! You just convinced me to add coconut flour to my shopping list! : )
These sound amazing! Looking forward to making them this weekend. And Ornette Coleman is awesome.
Wow, those look great! I’ve not tried coconut flour, but this looks like a good excuse to give it a go.
I just made these for the first time. My son took one bite and yelled “Yummy! We are having a special treat for breakfast!” They were really good, thanks for the recipe!
Thanks for the comment! Those little pancakes are indeed a treat. We yell “yummy” when we eat them too. 🙂
I just made these this morning and they are AWESOME! I cut the recipe to fourths but I will make the full recipe the next time since you’re saying their just as tasty the next day . . .
I just made a ton of these and wow… awesome! I’ve been searching for a coconut flour pancake recipe and this is the one. Fluffy just about sums it up perfectly. They seem to melt in your mouth! Yum! The only problem I had was flipping them. But then again I’ve never been so great at flipping pancakes!
My pancake flipping isn’t the best either… I just don’t take photos of the crumpled up pancakes. 🙂 Glad you enjoyed them!
what an awesome recipe! these were fluffy and light, with crisped, flaky edges. they had no eggy texture, and tasted like birthday cake batter! i had no issues flipping them.
my husband put cream cheese on his, but i wanted to keep my pancakes light, so i went for melty butter and warm maple syrup.
thanks a billion!
I can imagine how amazing and decadent these pancakes would be with cream cheese – wow! Thanks for putting that into my brain…not! 🙂 We’re happy you enjoyed them!
I am so happy I found this recipe. We just finished eating them and they are so tasty! I’ve been really tired of eating eggs and was looking for something to fit our paleo lifestyle. These were perfect!
These are the best grain free pancakes ever!!! I used half cup almond milk and half cup eggnog in place of the coconut milk. I also used Agave instead of honey. Delicious! And so easy!! Definitely a keeper!!!
Agave is not a healthy choice!!
Thanks for sharing this recipe. The pancakes were yummy! And adding a little Ornette Colman to the mix is a fantastic idea. What a wonderful Sunday morning! Btw: Love the picture at the top with Thelonius Monk & turntable : )
Ah, Ornette makes any dish super…thanks for noticing the music!
I should have trusted your directions, but I doubted that the batter was “right” when it was so thick, so I added the rest of the wet ingredients, and even added more milk. Then they wouldn’t hold together. So I added another egg and that helped, as long as I made the pancakes very small. That coconut flour is a different animal — very absorbent! My sweetie and I really enjoyed the pancakes, and will definitely try this recipe again.
It is the thickest batter I’ve ever seen – hard to believe it makes such good pancakes. Coconut flour is strange to work with. Thanks for the comment!
These we’re amazing! We couldn’t get enough of them! Def as fluffy as described. This is our new pancake recipe for sure! Thanks so much!!!
I don’t think I’ll ever make a different kind of pancake….they are tasty! Thanks for commenting!
I must have done something wrong because my batter looked thick like cookie dough. I tried to add more half and half and egg to loosen the batter so it could lay in the pan and then it was too loose, wouldn’t bind and we couldn’t flip them. Maybe cookie dough appearance was just what I needed?
Sorry that didn’t work out, Cara. Yes, the batter should be REALLY thick. Like cookie dough or brownies. When you put the batter on the griddle, you actually have to mash it down to spread it out. I hope you can try them again and make sure not to add any more liquid. Coconut flour is just different to work with than regular flour.
They were ok, but nothing to be enthusiastic about. Sorry. Difficult to flip but burn really quick, not a good combination. My family disliked the consistency (grainy),they tasted too coconuty and were not as fluffy as normal pancakes. I’ll stay with my traditional buckwheat-buttermilk pancake recipe. And yes, I followed the instructions a 100%. Even watched the clip.
If you saw a video, you must have been at the Nourishing Days website (I don’t have a “clip”). When you were there, perhaps you noticed the “tricks and tips” section – in particular the part about grainy pancakes. Most likely you were using inferior coconut flour that had been exposed to moisture. I’d suggest trying it again with another brand, but if you don’t like the taste of coconut, I’m afraid coconut flour is not for you. Sorry!
The flour I used was fresh, I just bought it to make these pancakes. But as you said, maybe coconut flour is not for my family, or I should try some different recipes.
I just made these and they were eggy and the texture was very poor. Coconut flour made these pulpy and dry in texture. Very disappointing.
I’m sorry this recipe didn’t work out for you. I have not had those problems, and have made these multiple times. Judging by the large disparity in people’s experiences, I feel that some of the problems are due to differences in the quality of coconut flour they are using. They are not all created equal – and some may have been stored in poor conditions before they were purchased.
My recommendation for coconut flour is Coconut Secret Raw Coconut Flour. It is made from unheated coconut, is 100% organic, GMO-free, and unbleached. It also comes in a can with a resealable plastic lid, which is important in keeping moisture out of your flour.
Those look unbelievably fluffy and scrumptious!
These were so good! I tried a different coconut pancake recipe yesterday and it was awful. Thanks for this! I’m emailing it to my mom. She’ll be thrilled to have something besides eggs to eat for breakfast.
It’s nice to have something besides eggs for breakfast – even when it is full of eggs. Pancakes are more fun! I’m glad our recipe worked for you. Thanks!
So, I made these pancakes, but mine were the exact opposite! They were super runny and didn’t work at all. Any ideas what I did wrong?? B/c your look awesome!
Sam, I’ve never heard of that problem with coconut flour. It adsorbs tons of liquid and the batter is always stiff. Maybe you don’t have real coconut flour, or the flour you have has been exposed to moisture and isn’t able to handle that much liquid. That’s the best I can come up with! You can try adding 1 less egg and less liquid and let it sit about 10 minutes to see if that helps the batter situation – or try a different brand of coconut flour. If you find a way to fix it, let us know in case anyone else has that problem! Thanks for commenting!
Can you substitute almond milk instead of coconut milk?
I haven’t tried it, but I don’t know of any reason that would not work. Give it a try!
I can’t wait to try these! I wonder how they would be with buttermilk?
Lillian, I think buttermilk would work fine. Let us know if you try it!
I had the same problem with runniness. I added a few tablespoons of arrowroot powder thinking it would fix the problem, but it was still too runny. So, I decided to turn them into a dutch baby style pancake. Baked it in a skillet with a couple Tb of coconut oil, and dusted it with nutmeg. It worked GREAT–very fluffy and much easier than trying to flip them. My kids and I gobbled it up! I baked it at 350 for about 15 minutes in a large skillet, for anyone else who has the same issues and wants to try it,
GREAT suggestion, Allie! Thanks for sharing!
I used the oven method and it turned out great! I followed this recipe exactly, but added 1 tsp of super spirulina powder to the batter to give it an extra nutrient boost. (once baked you couldn’t even detect it had anything “green” in it. 😉
I also made a warm strawberry chia seed jam to go with it. So good!
Umm. Delicious! I didn’t have any trouble with the recipe, other than the fact I’m totally impatient when it comes to cooking and I tried to flip them too early. Then I tried a higher heat, and burned them. Once I left it on medium-low heat and waited until they were ready to flip (which was longer than 2-3 minutes for me) they were perfect! I used bobs red milk organic high fiber coconut flour and it worked 🙂 thanks!
I do the exact same thing – get impatient with pancakes of any kind. It always takes me a couple of rounds before I get it right. Way to go, sticking with it!
hey- i just wanted to say that i made these again this morning, and again they were so amazing. we used the refrigerated “processed and fortified” coconut milk, and maple syrup in place of honey, and bob’s red mill coconut flour… we’ve never had even one pancake that wasn’t perfect.
thanks again for a winner 🙂
Thanks so much for commenting with the details! Maybe that will help some of the people that are having trouble with the recipe.
All the negative comments are killing me! They were DELISH!!! We gobbled them right up! Even my 3 year old!! Thanks!
I don’t get the negative comments either….I’m sorry some people didn’t like the pancakes, but gee whiz. It’s just a pancake, no need to be disparaging. 🙂 Thanks for adding a positive experience!
i’m with you! i have NO idea where the negative comments and issues are! this has been a super flexible recipe for us, so flexible and easy, i’m sure we can add blueberries or choco chips! even my husband executed this one super well.
Mmmm….now I’m excited about blueberries and chocolate chips!
Looking forward to making these, thanks for taking the time to post the recipe, much appreciated.
Hope you enjoy them!
Just made these. I saw your comment that buttermilk should work, so I used kefir, as it’s what I had in the house. And then I went to add the vanilla, but didn’t have any, so I added almond extract instead. Wow! These are delicious. Always nice to have a versatile recipe that’s very forgiving with substitutions. I’ve already shared the recipe. Thanks!
It really is pretty versatile! I’ll try them with almond extract next time….sounds good. Thanks for your comments!
These are super good with berries and a little bit of Greek yogurt or even cottage cheese!
So these are my weekend go to pancakes now. Today I added about 1/4 C each of cacao nibs and goji berries. I used my 1/2 C measuring cup and filled it about 1/3-1/2 way filled. Turned out fantastic!
Thanks for all the wonderful suggestions! The recipe seems to be very versatile…. I tried them recently with a cup of fresh blueberries!
For those of you that got runny batter – that happened to me on vacation! I was at a higher altitude (about 6000 feet), and also was using REALLY fresh eggs and old coconut flour (stored about 2years). Not sure which of those factors made the batter runny! I added a few more tablespoons of coconut flour and let it sit for at least 15 minutes, which seemed to help. The batter was still not as stiff as usual, but the pancakes turned out great.
Seriously!?!? This is the best coconut flour pancake recipe that I have tried and I have tried alot! 😉 Thanks!
Thank you, Michelle! I appreciate you commenting!
This is the best coconut flour pancake recipe I’ve found. I modified these for the 21-Day Sugar Detox and omitted the honey, but added in about 1/2 cup of mashed green tipped bananas. They turned out great! thank you!
Thank you, Linda. I love your idea of sweetening them with banana!
This was great! Eggs make me bloat really bad, so I only made 1/4 the recipe, but had two nice sized pancakes! Very tasty, and filling! They’d make the perfect breakfast along side some sausage. I added cinnamon, vanilla flavored stevia (no honey), and some almond extract to mine. I fried them in coconut oil. Yum!
Truthfully, two nice sized pancakes is all I can eat, myself! I’m glad to hear the recipe can be downsized successfully. Thanks, Kristen!
Used a hand blended and rum extract since I was out of vanilla bananas and syrup atop _ halved the recipe very filling tropical yum
That sounds absolutely amazing – another variation I will have to try. Love the tropical theme! Thanks for the suggestion!
these were GREAT!!!!…..anyone know the calorie count for each pancake.
I don’t dare count the calories! 🙂
So this was my very first experience cooking with or eating a product with coconut flour and I used coconut oil as well. They were very delicious and fluffy.( I maybe on coconut overload as I also put a tsp. of coconut oil in my afternoon cup of coffee.) The coconut texture was a little odd for me.but nothing I can’t get past. I also used my blender for this concoction and instead of honey I used 2 small packets of stevia sweetener. And they turned out perfect.
Happy to hear they turned out well for you! Thanks for commenting, Jessica!
This was amazing, thank you for sharing this. The only addition I made was lots and lots of cinnamon. I gobbled down 6 pancakes by myself!
Thank you for commenting – the cinnamon sounds like a great idea!
I made 2 batches, one using whole milk and one using 1/2 and 1/2. The 1/2 and 1/2 had noticeably better results. Maybe becayse of the fat content? Used almod extract since I was out of vanilla. My whole family loved them. Thanks for posting.
I always say, a little extra fat content doesn’t hurt anything! 🙂
How many servings is this recipe for?
Best recipe I have ever had. Thank you!
Kelli, I would estimate this recipe would serve 3-4 people, depending on how hungry they were. When I make it for the 2 of us, there are always leftover pancakes (and they are still pretty good the next day!). Thanks for your comments!
The pancakes turned out to be the best I’ve made! Thanks for sharing the recipe. They were so fluffy and yummy in the tummy! Do you keep the leftovers in the freezer?
Thank you, Melody! We haven’t had leftovers long enough to freeze, but I’m pretty sure the pancakes would freeze well. They keep well in the refrigerator, at least for a few days.
A big thumbs up! I have been looking for a great lo carb pancake recipe and we have finally found the one we love. No problems and the taste is great. Beautiful pancakes that will fill you up and make your lo carb life style great for breakfast. Thanks for a wonderful treat this morning. I am a wonderful cook and this recipe is AWESOME! Fluffy Coconut Flour Pancakes ROCK!
Just made these for me and my Paleo kids this morning. We have tried more Paleo pancake recipes than I could count, and none have been particular crowd-pleasers. Until this recipe! OMG so delicious and fluffy and just, well, yummy! I used coconut milk and followed the recipe exactly. This made 9 3″ pancakes on my griddle, which I heated to 350 degrees. They were a little tricky to flip, and definitely watch the time at first because my first four were pretty well-cooked. But they were so so so good! This is our new go-to pancake recipe for sure!
I make these pancakes regularly. They are so amazing!! Even my not-gluten-free/non-paleo husband loves them! I usually add blueberries and some sliced almonds to the batter to make them extra delicious.
I like these better than the “regular” pancakes with gluten, myself! Glad you and your husband are both enjoying them. I love blueberries in them – will have to try sliced almonds too! Thanks for commenting!
My batter is totally liquid, even after letting it sit 10 min.?
What kind of coconut flour were you using? I haven’t had this problem, although when I was cooking at a high altitude, the batter was lighter than usual. I use Coconut Secret Raw Coconut flour.
I am definitely going to try these pancakes, but do you think this recipe would work for belgium waffles also?
I don’t know for sure (don’t have a waffle iron), but since the batter is pretty thick, I think it’s worth a try! Please let us know! Thanks, John!
I think the problem with people saying that their pancakes are not ending in one piece is probably the pan you use. Well for me i cook the batch in two differents pans and one batch were really nice one piece pancake and the other batch were all pieces hihi! Thanx for sharing the receipie, i ate 3 (yes they are small but only like 115 calories or so ) and i was so fulled, i topped them with greek yogurt and fresh bluebberries an strawberries and it was the perfect sunday morning treat 🙂 thanx for sharing
Thanks, Julie! Your pancakes sound scrumptious!
I just made these today, using Bobs Red Mill Coconut Flour and the key is mix mix mix mix until the batter is like cake batter, use a small amount of batter and flatten it out with the back of a spoon and cook S L O W L Y on low-mod heat. The first three I made fell apart because I flipped too early, they still tasted good just looked ugly 😉 After that I got the hang of it and they looked perfect.
That happens to me every time I make any kind of pancakes – always need a few to get the timing and temp right! Thanks for the comment!
made these this morning and the are lovely, thanks so much for the recipe. As we cook we learn dont we and next time I know to have the pan at a little lower temp and be very patient flipping them. In saying that I got them all turned in one piece. Thanks again.
Thank you, Roslyn! Yep, it takes a little practice and experience…but so worth it!
Just finished eating these; very good and easy to make. Didnt have any trouble flipping these but I think it is easier on a griddle than in a pan. I think this will be our new go-to recipe and I can quit hunting now for the “perfect pancake” recipe 🙂
I like cooking these on a griddle better myself – you have to use a funny angle to flip things in a pan. I’m glad you enjoyed them, Marbara!
I found this recipe last week and just made it this morning. I had heavy whipping cream so I used that, but also have coconut milk on hand. I opted to try the cream first. These were excellent. I added blueberries in while cooking. We’ve tried almond flour pancakes which are good, but coconut flour is healthier. I haven’t had success in the past with c. flour so I’m glad I found your recipe. I will definitely try these again but with coconut milk. Thank you!
I think the coconut flour is the best – like little cakes! I’m glad you enjoyed them. Thanks for commenting, Renee!
These are really good and easy to make – love the coconut flour! I added in some bacon bits for a little savory, will experiment with other ingredients too. Thank you!
I liked these, they were tasty but I think I prefer the almond flour pancakes better only because they are a bit less dense. I followed the recipe and they cooked up beautifully. Thanks for posting the recipe.
These didn’t work for me? I don’t understand how the batter thickens, mine was thin , I beat it in my mixer for ages, let it sit for 20 mins or more, I used everything the same except for coconut milk instead of milk, the pancakes cooked up, but were thin and not sweet at all……..
I’m sorry they didn’t work for you! I don’t know what to say that I haven’t already said in previous comments – I feel that it has to be differences in the coconut flour somehow. I don’t use a mixer for these, just a whisk, but I don’t think that’s the problem.
My coconut flour is fairly fine but it doesn’t seem to absorb liquid, it just kind of sat in there like bits! It’s a shame these look so yummy!
I am hoping you can help me figure this out…I made these a few months ago and my kids loved them so I stored them in my “keeper” recipe file. I made them this morning and they didn’t like them…I don’t get it so I’m trying to figure out what went wrong. Are they suppose to have a gritty texture to them due to the coconut flour? The only thing I can think of is now I store my coconut flour in the freezer..you think that could have made a difference? Also, I didn’t wait for my eggs to come to room temp. Could you help me maybe figure out what I did because I know if it was in my “keeper” file, it had to have been good!! Not sure what happened! Thanks!!! 🙂
Hi Christy I’m not sure exactly what changed, but I’m pretty sure it has something to do with the coconut flour. Maybe it was fresh when you first made the pancakes, and now in the meantime the flour has adsorbed moisture or something from the freezer? Or is drier because of the freezer? I don’t know, but I bet there was a change and the recipe needs to be modified some. I doubt the egg temperature made much difference.
I googled ‘gritty coconut flour’ and it looks like that is a common problem. Basically it is the fibrous part of the coconut, dried and powdered. All that fiber could be gritty. Since it really adsorbs liquid well, but slowly, maybe letting the batter rest for a longer time will decrease the grittiness, or maybe it needs more liquid. You might try letting it rest longer, and if it seems too dry, start adding 1 or 2 T more liquid at a time to get it to a better consistency.
I store my coconut flour in the refrigerator in a sealed container. I don’t know any reason why the freezer would be a problem, as long as it is sealed well.
Good luck with your next batch! Hate for you to lose a “keeper”! 🙂
Thank you for this lovely recipe. It tasted great! I just started Paleo and this is wonderfull besides eating eggs ;-). A question: can you freeze these pancakes, since I usually don’t have much time in the morning.
Love from Holland,
Hi Wendy! Thank you for your lovely comments! I have not tried freezing the pancakes, but I have stored them in the refrigerator for up to a week and they were fine. I think there would be no problem freezing them. ❤ Nancy
Thanks for your answer! I think I’ll try freezing them.
These pancakes turned out really well, i was super impressed, they were fluffy, and really filling, thanks for sharing the recipe 🙂
I love this recipe! I’ve been gluten free for almost a year, and I’ve tried several pancake recipes. This is the BEST, and I don’t feel the need to try any others. I share it with everyone….those who are diabetic, avoiding grains, or gluten free. Thank you so much for sharing!
Thank you, Calli! These are the only pancakes I make also. I’m glad you like them too!
How many carbs are in these pancakes? We are low carb.
I have no idea, but you can probably use an ingredient calculator of some sort to find out. As they are grain free and have very little added sugar (honey), I imagine these are in the low carb range for pancakes.
I made these this morning with bobs red mill coconut flour, and they turned out great! A little hard to turn over, if you make them smaller and use a low heat, they turn out delish!
Amazing. Made these this morning ising organic coconut flour, and I halved the recipe. I just used plain sugar instead of honey, and lactose free 2% milk; they turned out so fluffy and perfect!! Thanks!!
this image popped up in my news feed and has been driving me nuts (gotta try them!!) for a month or more now.. I finally made them – just 5 minutes ago, and YUM! they are so so amazing. 🙂 I didn’t have any issues with the coconut flour/batter (Bob’s Red Mill) falling apart, and they are super light and fluffy.
thanks! mmmmmmm. 😉
Happy to hear you liked them! 🙂
Do you happen to have the carb content on this? My son has type 1 diabetes so we have to count all the carbs he eats in order to now how much insulin to give him.
I’m sorry, I don’t have the carb content. However there are lots of free apps and links on the internet if you search “carb counter”. The carb count should be fairly low on these little pancakes.
5.3 per pancake if you yield 12! ☺️
Being diagnosed with Gestational Diabetes was tough for me-carbs are in everything. Luckily a dear friend of mine turned my head towards this recipe. Only change I made was adding a dash of cinnamon. These are fabulous-and only 5.3 carbs per pancake (if you yield 12). Thank you, thank you, thank you for this wonderful filling light carb recipe that is healthy for me and my unborn baby!
Thank you for doing those calculations! I’m glad you enjoyed them, and best wishes to you and your baby!
I tried with almond flour. Didn’t work. Way too much liquid 😦 I had to add a few cups of almond flour to thicken up the batter.
Yeah, almond flour is NOT similar at all to coconut flour. As the preface to the recipes says, coconut flour soaks up a lot of liquid, so that’s how the recipe is calculated. There are plenty of almond flour recipes for pancakes around if you would like an almond flour pancake. Sorry for your experience! 😦
I made these pancakes this morning and they were delicious! Reading all the comments helped, as the only issue to master the art is not to flip them too early and figure out the right temperature. My last round looked exactly like the picture! Thank you for the wonderful recipe!😊
I am definitely going to try these pancakes
We tried this recipe tonight and unfortunately they were not fluffy or good. Not sure what was different for us. I used Sprouts Coconut Flour and I used Coconut milk, unsweetened from a carton. Maybe you have to use coconut milk from the can??
Hi Michelle, I’m sorry the recipe didn’t work for you. Apparently different coconut flours notoriously give variable results, as noted in the comments here and on other recipes. I have not ever used coconut milk in a carton, only in the can. It has a thick layer of cream that settles on top that has to be blended in – not sure if the carton variety is the same thing. I haven’t used Sprouts coconut flour either, so either of those could have made a difference. 😦
First I love your url (that’s how it works in my home too) 🙂 I’m making these right now can’t wait to dig. We’re having them for dinner. I added 2 teaspoons of agar which is a trick I learned that helps to hold them together. I mix it in with the dry ingredients and it works like a charm, holding them together and still leaves them fluffy. As we all know, coconut flour is a bit tricky to work with. Thank you so much for sharing this recipe!
Thanks for the terrific suggestion of using agar…that will really help in making bigger pancakes! Hope you enjoy them!
We just finished gobbling them up. Oh my, yummy yummy; my husband said he felt like a little boy again 🙂 These are sooooo delicious. We also dip each bite into a little bit of maple syrup, this way we end up using a lot less syrup. thank you again, I’m sending people to your blog.
i made these pancakes and they were fluffy, but had a bitter aftertaste to them. Do you think that could be from the baking soda? I also used real milk rather than coconut milk, but I’d be surprised if that was the issue! What do you think?
I make them with real milk myself, so I don’t think that’s it. I have no idea what would cause a bitter aftertaste, assuming you’ve baked other things with your coconut flour without problem. Sorry you encountered that!
Thanks for your response! Yes, so weird! These are the first pancakes that have left an aftertaste. I’ve tried many Paleo pancake recipes, so I’m not stranger to making pancakes. Haha. Maybe just a fluke. Thanks for answering!
This is a great recipe! Thank you 🙂 It is now on our rotation list and has turned our Sundays into coconut waffle day. That’s right; I mix the batter up in my blender, (adding 2 teaspoons of agar which really helps hold them together). Pour the batter onto your preheated waffle iron and voila, you have delicious waffles. They are not crispy on the outside as traditional waffles are but they are definitely delicious and we don’t mind that they are tender and fluffy throughout. Makes 6 waffles.
The problem I have with all these healthy low carb, gluten free recipes is the heavy use of eggs. I can’t eat eggs, mayo or anything with a lot of egg
This recipe is one of the very best out there for gluten free/dairy free pancakes! Absolutely delicious. I spread them with almond butter, drizzle agave nectar, and top with fresh fruit.
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