Fluffy Coconut Flour Pancakes
The good news is you can follow a strict Paleo diet and still enjoy awesome-tasting pancakes on occasion without exposing yourself to gluten or nuts. The bad news is . . . well, there is no bad news. The first thing to notice, besides how good they taste, is how similar the texture is to that of traditional pancakes. Because these are high in fiber and protein and lower in sugar, you will stay feeling full much longer than with traditional pancakes.
A similar version of this recipe for Paleo Pancakes was posted here on Paleo Spirit years ago. It’s been one of my most popular posts. I wanted to include this recipe in my cookbook Sweet Paleo: Gluten-Free, Grain-Free Delights because I hoped the book will become your go-to guide for basic and advanced paleo baking. And paleo pancakes are a staple. You can check out that post to learn more about the nutritional content of these coconut flour paleo pancakes and how they compare to traditional wheat-flour based pancakes. The difference in this version is I have standardized the flour amount in grams. In the past, different people have had varying results, in part because it only takes a little too much or too little coconut flour to make a big difference in the final result.
I love to top these pancakes with things like a little raw honey or maple syrup. But my favorite is to use any of the sauce recipes from Sweet Paleo such as Blackberry Fruit Compote, Meyer Lemon Curd or Roasted Strawberry Sauce.
Fluffy Coconut Flour Pancakes
- 4 large eggs, at room temperature
- 1 cup coconut milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon honey or coconut nectar
- ½ cup plus 1 tablespoon (63 g) coconut flour
- 1 teaspoon baking soda
- ½ teaspoon Celtic sea salt
- ¼ teaspoon ground cinnamon
- Coconut oil or ghee, for pan
- Coconut nectar, honey, pure maple syrup, fruit compote, or Meyer Lemon Curd pg 139 of Sweet Paleo, for serving
- Preheat a large skillet or griddle over medium-low heat.
- Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
- In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
- Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
- Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (Keep them small for easier flipping.)
- Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
- Serve hot with your choice of accompaniment.
- You can freeze the prepared pancakes and reheat them later.