The Best Ever Coconut Flour Pancakes for One are a paleo, nutritious option for breakfast. Made with 5 ingredients in just 15 minutes, these gluten free pancakes will keep you full and fueled.
Why You’ll Love these Paleo Coconut Flour Pancakes:
Incredibly fluffy, moist, melt in your mouth coconut flour pancakes make for the ultimate healthy breakfast. Not only are they delicious, but they have a whopping 11 grams of fiber and 15 grams of protein per serving. One serving being the entire batch, by the way. Single serving meals just win my heart.
Plus, these pancakes are gluten free and only calls for 5 ingredients. Of course you have the option to add more, though. Some of my favorite add-ins are chocolate chips, peanut butter, blueberries, and walnuts. You also have the option to add ANY and ALL toppings. For example, yogurt, fresh fruit, maple syrup, and a nut butter drizzle.
While you have the option to add in fruit or chocolate chips, the core recipe only calls for 5 ingredients. Here’s what you need:
- Coconut flour: Coconut flour lends moisture and a hearty dose of fiber to baked goods. Please note, there are NO substitutions for coconut flour in this recipe because of its unique ability to absorb liquid.
- Eggs: This recipe calls for one whole egg and one egg white, which aids in binding and helps make the pancakes fluffy. Store your leftover egg yolk in a small airtight container for another use.
- Banana: Ripe, mashed banana adds moisture and natural sweetness to these pancakes. The banana should be covered in brown specks, which is a good indicator of ripeness.
- Vanilla extract: You can use either vanilla or almond extract in these pancakes. Vanilla is more subtle, however almond just has quintessential richness.
- Baking powder: An essential leavener to help the pancakes rise, baking powder is a MUST. Baking soda can not be substituted because the pancakes do not contain an acid to activate it.
This recipe comes together in roughly 15 minutes, making it perfectly suited for any busy morning. Here’s how to make it:
Step 1: Mash the Banana
Place one peeled, ripe banana in a medium bowl. Use the prongs of a fork to throughly mash until it’s the consistency of applesauce.
Step 2: Mix Wet Ingredients
To the bowl with the banana, add the egg and egg white, and the vanilla extract. Whisk the mixture it’s creamy and well-combined.
Step 3: Stir in the Dry Ingredients
Add the coconut flour and baking powder to the bowl with the wet ingredients, and stir to combine. Note: the mixture will be THICK, but that’s what you want.
Step 4: Cook the Coconut Flour Pancakes
Heat a large, greased skillet over medium heat. Once hot, divide the pancake batter into 3 small portions on the pan, and reduce the heat to medium-low. Cook until small bubbles appear on the surface of the pancake, and then gently flip.
Step 5: Add Toppings and Serve!
Transfer the pancakes to a plate and add your toppings of choice. For me, this is usually fresh fruit, nut butter, and a drizzle of maple syrup. And finally, dig in!
FAQs about this Recipe:
Is there a Substitute for Coconut Flour?
The distinctive characteristic of coconut flour is its capacity for absorbing liquid—much more so than other flours. For this reason, coconut flour cannot be substituted for another flour. If you do try to swap it out, you’ll 100% need to adjust the dry and liquid ingredients to achieve a suitable consistency.
What if my Pancakes Start Burning?
Coconut flour can be sensitive to heat, which is why the instructions say to lower the heat once the pancakes start cooking. If you notice they start browning sooner than you’d like, just remove the pan from the burner and let the residual heat finish cooking them.
How do I Make these Pancakes Vegan?
Unfortunately, these pancakes cannot be made with a flax or chia egg. You really need the egg and egg white to held bind the batter, or else the pancakes won’t stay together. Instead, I suggest trying one of my other vegan breakfast recipes. For example, my Vegan Carrot Cake Loaf.
How Many Pancakes Does this Recipe Make?
Since the coconut flour makes the batter so dense, the pancakes should be slightly smaller in diameter than you’d typically make them. Using a 1/4 cup measure, this recipe makes three pancakes, which amounts to one serving. I suggest keeping them small, as opposed to making two larger ones, which can more difficult to flip.
What to Serve with Coconut Flour Pancakes:
The topping options here are pretty limitless. I love serving them with some nut butter and fresh fruit, like strawberries or blueberries. You can also add a scoop of coconut yogurt or dollop of mascarpone cheese (if not making dairy free/paleo). And of course, a drizzle of maple syrup, date syrup, or agave to finish them off.
Can this Recipe be Doubled?
This recipe can easily be doubled, or even tripped, if serving more than one. You can also make extra to enjoy at a later time. Just wrap the leftovers in plastic wrap or foil, and refrigerate until ready to eat. To reheat, pop them in the toaster oven (or standard toaster) until warm.
From my professional experience, these gluten free pancakes are best enjoyed in PJ’s with a hot mug of coffee. Perfect for Sunday morning, yet quick enough for any busy weekday.
More Healthy Pancake Recipes to Try:
Best Ever Coconut Flour Pancakes for One (Paleo)
- Mixing bowl
- Large skillet
- 1 small ripe banana mashed
- 1 large egg + 1 egg white
- 1/4 tsp vanilla extract sub almond extract
- 3 Tbsp coconut flour
- 1/4 tsp baking powder
- Optional stir-ins: blueberries, chocolate chips, or sprinkles to add to the batter.
- Optional toppings: nut butter, fresh fruit, maple syrup, coconut yogurt, and/or chopped nuts.
- Combine mashed banana, egg + egg white, and vanilla extract in a bowl; Whisk to combine. Stir in coconut flour and baking powder. (The batter will be very thick.) (Note: if adding any stir-ins to the batter, such as blueberries or chocolate chips, do it now.)
- Heat a large skillet over medium heat. Grease with cooking spray or oil of choice.
- Using a 1/4 cup measure, divide the batter into three small pancakes and gently spoon onto the skillet. Use the back of a spoon to gently spread out to form a circular shaped pancake. Reduce heat to medium-low, and cook for 2 to 3 minutes, until the underneath turns golden brown. Gently flip, and cook for another 1 to 2 minutes, until cooked through.
- Transfer to a plate and add toppings of choice.