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Coconut Flour Pancakes

Soft, buttery, & completely gluten-free coconut flour pancakes.

coconut flour pancakes

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.

coconut pancake recipe

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.)

Soft, fluffy coconut flour pancakes made from scratch - with no eggs or gluten!

The amazing thing about these coconut flour pancakes is that they have ZERO added sugar!

Coconut Flour Pancakes

Adapted from my original Flourless Pancakes Recipe

Coconut Flour Pancakes

Total Time: 10m
Yield: 1 large serving
Print This Recipe 4/5

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!

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Link Of The Day:

vegan chocolate cake

How To Make A Vegan Chocolate Cake

 

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4/5 (4)

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Published on August 31, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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40 Comments

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  1. 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!

  2. 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.

  3. 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.

  4. 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!

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