I think this recipe took me a million tries to get right.
A million tries is a lot of pancakes.
The final results were worth it – using coconut flour gives these pancakes a seductively soft texture and sweet flavor completely unlike what you’d be used to with traditional pancakes. Curiously, the taste and texture are somewhat similar to my flourless blender muffin recipe… which is weird because they don’t even have the same main ingredients.
And just like with those addictive Flourless Blender Muffins, not everyone will be a fan.
But those who are fans will be SUPER fans.
This is the recipe I mentioned in my post on How To Make Pancakes Not Stick.
The pancakes just weren’t working with the traditional pancake-cooking method; they kept sticking to the pan! But the flavor of these pancakes was so good that I didn’t want to give up on them, which finally led me to figure out my new favorite nonstick method of cooking pancakes.
(If you missed the post linked above on how to make pancakes not stick, definitely be sure to go back and read it before making this recipe – it could forever change the way you cook pancakes.)
The amazing thing about these coconut flour pancakes is that they have ZERO added sugar!
Coconut Flour Pancakes
Adapted from my original Flourless Pancakes RecipeCoconut Flour Pancakes
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1/2 cup mashed banana or applesauce
- 1/3 cup milk of choice
- 1/2 tsp white or cider vinegar
- 2 tbsp coconut flour
- 1/3 cup rolled oats, or 1/4 cup oat flour
- mini chocolate chips, optional
- 1/2 tsp baking powder
- 1/8 tsp salt
Instructions
Grease a nonstick pan. Set aside. If using oats instead of oat flour, process in a blender until fine. Whisk the first three ingredients in a bowl. Stir in remaining ingredients. Set aside for at least 10 minutes, and preheat the oven to 350 F. When the oven reaches 350, turn it down to 250 F, and pour silver-dollar-sized pancakes into the skillet. You want to make small, thin pancakes so they cook evenly. Be sure the skillet is nonstick, as stainless steel doesn’t work well here. Place on the oven center rack. Bake 8-10 minutes or until pancake tops are cooked and a spatula easily slides underneath. Re-grease the skillet, pour more pancakes, and repeat – the second batch might need a few extra minutes to bake. With this baking-instead-of-frying pancake method, there’s no need to flip, and the pancakes slide off easily! (Note: I’ve never tried this recipe with a different flour and so recommend making one of my many other pancake recipes if you’d prefer a coconut-free pancake recipe.)
*Depending on the climate and elevation where you live, as well as the specific brand of coconut flour you use, the flour may soak up more or less liquid. Just eyeball it until you get a pancake-esque batter, adding more liquid if needed. I wish I could give just one amount that works in every situation, but coconut flour can be tricky sometimes!
Denise says
Nutrition facts doesn’t pop up. Just weight watchers points. Macros please?
Chocolate Covered Katie says
Sorry about that. My site has been having issues with caching and not showing images to some people, and I’m trying to figure out why. In the meantime, I added the nutrition-table image in manually – can you see it?
Paige Flamm says
YUM! These look awesome! I’m going to make these for my daughter and I this morning!
Paige
Chocolate Covered Katie says
Hope you like them!
Marni says
These look great! Do you by chance have a coconut flour cake recipe? I’ve looked everywhere and nothing is really appealing. I figured you would have something 🙂
Chocolate Covered Katie says
I do! 🙂
https://chocolatecoveredkatie.com/2016/07/14/flourless-chocolate-cake-healthy-vegan/
Virginia says
Dear Katie,
I would add another amazing detail about this recipe: it does not need eggs. In my experience, most recipes that include coconut flour as an ingredient use eggs for the batter. I notice that your recipe calls for 1/2 cup mashed banana or applesauce. Coconut flour can be very tricky. You are a genius!! Thank you for your tenacity and creativity.
jordan @ dancing for donuts says
i was literally just looking at an almost full bag of coconut flour in my pantry this morning wondering what i could do with it! pancakes are pretty much my favorite meal ever, so i can’t wait to try these!! they sound like the perfect healthy treat 🙂
Andrea says
I was so excited when I got this in my email this morning that I went and made them almost immediately. I hadn’t eaten breakfast yet so it worked out perfectly. They were fabulous in an impossible to describe way. I was amazed at how sweet they were without any sugar or maple syrup and I actually didn’t even end up putting any syrup on at all! I just ate them topped with fruit. This might be my new favorite breakfast 🙂 🙂 🙂
Andrea says
I’m already brainstorming variations such as pumpkin or sweet potato for Fall!
Chocolate Covered Katie says
Thank you so much for making them!
Dalya Rubin says
In the past, I haven’t always liked recipes with coconut flour, but I love all of your recipes, so I’m for sure going to give these pancakes a try! Thanks for sharing this recipe!
Kat says
Delicious sounding coconut flour pancake recipe! I will try this sometime
Nina says
Great idea and thanks in advance for working g so hard to perfect the recipe. I love your recipes and really appreciate your efforts. I plan to make these on the weekend and will use your new method.
Gabby says
These look so yummy! I am definitely going to try them out! Thanks for sharing!
-Gabby
http://www.orcuttfamilydentistry.com
Emily says
These look super intriguing! Saturday baking project decided!
xo,
Em
Cassie T Tran says
Oh YAY! Coconut flour is so tricky, because it’s mostly used in vegetarian or Paleo recipes! Anyways, I definitely will be trying to see if I can get coconut flour again, because I love it and I don’t want to give it up–starting with these pancakes! Oh yes…
Ashley says
I just tried for the second time to make this recipe…and it seems like they just will NOT COOK! I have no idea what I’m doing wrong, I read the recipe over and over and made sure I wasn’t doing it wrong. They take about 30 min and still are mushy and not browned.. Any ideas??
Cynthia says
I had the same problem. I made them for the first time, cooked it for 35 minutes, turned the heat up after 20 minutes, and it still wasn’t cooked.
Chocolate Covered Katie says
Oh no… I am so sorry and feel awful, because there was a typo in the initial recipe (now fixed). I think I might know what went wrong for you. Did you use oats or oat flour?
Anna says
Do you have any suggestions for subbing out the oat flour? I sadly can’t eat grains without my body yelling at me and miss making pancakes!
Chocolate Covered Katie says
I’ve not tried them with anything else, but you can definitely experiment with other flours (such as almond) or starches. Be sure to report back if you try!
Rachel says
Are the oats supposed to be blended into flour or left as is? The recipe just says oats or oat flour.
Chocolate Covered Katie says
Thank you so incredibly much for catching that. They are supposed to be ground.
Gina Umstatter says
Can I use a nonstick pan on the stovetop as well? Thank you!!
Nikita says
These look amazing. I recently tried 2-recipe banana-egg pancake… and it was lip-smacking…
I guess I’ll give coconut flour pancake a try!
Nikki says
I’m really excited about this recipe! I can’t wait to try it this weekend! I love coconut flour but I always struggle with a dry/dense texture. These look amazing and like they’ll fix my coconut flour struggle..at least in the pancake department.
Diana says
Well, the taste was good, but texture-wise, this was basically a failure. The pancakes would not cook through, even though I really didn’t think I had made them that big or thick. I ended up raising the temperature of the oven multiple times to try to get the tops done, but I probably would have needed to wait for 20 minutes or so for the pancakes to actually cook the way I wanted, and I didn’t want to wait that long. Anyway, if I ever do make this again, I’ll make my pancakes very, very small to see if that helps.
Bel says
Hi Katie – I love the idea of this recipe but the batter is extremely thick and no matter whether you put them in the oven or on the stove top they are just too thick and mushy on the inside. I may try them again with more liquid to make them a bit more “pancakey” but I have to say these just didn’t work. And I followed the recipe to a “T”. 🙁 Thanks for sharing it though!
Jason Sanford says
Coconut flour can be really tricky to work with, because it can require completely different amounts of liquid depending on altitude, climate, and even the brand of coconut flour! So maybe yours just absorbed extra liquid and needed more because of one of these factors?
Christina says
Hi Katie: I’ve been curious about this recipe, and finally tried it this morning. First of all, the batter was extremely thick and dough-like. Did yours turn out that way? If not, it may have been the brand of coconut flour I used (Thrive Market). I also cooked the pancakes on the stove. I made 8 small pancakes. I had to use a lot of cooking spray to keep them from sticking, and flip them carefully, but the traditional cooking method still worked for me.
Jason Sanford says
Coconut flour is notorious for soaking up vastly different amounts of liquid depending not only on the brand, but more on the climate and temperature and elevation of where you live. So yes, some climates (or weather conditions) could end up needing more liquid. Did they turn out well in the end at least? Glad they worked using the stovetop method in any case!
Christina says
Hi Jason: Thanks for your reply. The pancakes turned out so-so. I used the banana option, so they were reminiscent of the 2-ingredient banana egg pancake recipe on Pinterest. Since the pancakes were so thick, they had a mushy texture too. The thickness may have made them easier to flip in the pan, though. If I try these again, I’ll use applesauce and a different brand of coconut flour. I was also thinking of baking them on a cookie sheet covered in parchment, rather than putting the non-stick pan in the oven. If I try them that way, I’ll make sure to report back with the results!
Christina says
I made these pancakes for the second time. The first time, I had middling success cooking them on the stove. I was curious to see if the pancakes would work on a baking sheet lined with parchment, so I tried cooking them that way. The batter was extremely thick — even before adding the coconut flour — so I ended up adding 3 more tablespoons of almond milk to bring it to a reasonable consistency. The baking sheet method worked, but the pancakes cooked for 12 minutes and probably could have gone longer. Next time, I’ll try making smaller pancakes and seeing how that works. I’ll also try this recipe with applesauce, since it has a thinner consistency than mashed banana.
Mallory says
Can you use almond milk instead?
Jason Sanford says
Yes, any time it says milk of choice for one of Katie’s recipes, you can use almond 🙂
Crystal says
I had a similar experience to other commenters…batter was super thick, so I thinned it out with extra coconut milk and was careful to put silver-dollar-sized dollops on my skillet for the oven…and after 25+ minutes, they were still a raw, gooey mess. 🙁
I finished them on a skillet on the stove, which was also a gooey mess. Taste was okay but overall disappointing.
Keep working with coconut flour, Katie! I so appreciate your testing to make this super-nutritious GF flour vegan friendly as we have egg intolerances around here. Thank you for all you do.
Paneeraq Olsen says
Not happy with this recipe at all!
Marissa Eppes says
I love Chocolate Covered Katie! I have been using your recipes for years so thanks for your genius! Unfortunately, this is the first recipe that did not work for me. The inside just seemed as though it would never cook. Too mushy 🙁
CCK Media Team says
Oh no, sorry it didn’t work! What if you made them smaller, would that help? We usually make small pancakes so they cook evenly, so figured I would throw that in as a suggestion just in case you ever want to try this one again!
Brittany says
I tried this recipe. I didn’t blend the oatmeal i may try that in the future but I loved them just the way they were! So tasty. Thank you so much for sharing. This has left me with a great pancake idea with less guilt! That tasts delicious