Incredibly fluffy, moist, melt in your mouth coconut flour pancakes make for the ultimate healthy breakfast. These pancakes are made with wholesome ingredients and are naturally gluten free, paleo and contain no added oil. Breakfast does not get much better than this!!
You guys. I don’t know how to fully convey my love for these little rounds of joy. 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.Coconut flour is one of my absolute favorite alternative flours to bake with. It lends baked goods an incredible rich texture, a hearty dose of fiber and a unique natural sweetness.
With that said, it can also be a bit tricky to bake with, as the consistency is very different from most other flours. It soaks up a ton of liquid and can be rather sensitive to heat. I had to test these pancakes at least 4 times before I finally got the texture and flavor JUST right.
So in case you’re wondering what my Friday night plans consisted of… you’re looking at it! I wouldn’t have it any other way 😉To make these pancakes extra moist and fluffy, we added some mashed banana, pure maple syrup and rich vanilla extract. The combination of flavors is so warm and inviting and it compliments the coconut flour like a dream.
To make these pancakes extra special, I topped them with some creamy coconut-milk yogurt, fresh berries, slivered almonds and pure maple syrup. Dark chocolate chips and toasted coconut flakes would also be amazing!Since the coconut flour makes the batter quite dense, the pancakes should be slightly smaller in diameter than you’d typically make them — so, somewhere between the size of a regular pancake and silver dollar-style ones. Otherwise, it can become difficult to flip the delicate pancakes and they could end up splattering.
They also have a tendency to burn easily, so keep a close eye on them as they cook. The surfaces may look more brown than your typical buttermilk pancake, but that’s normal. From my professional experience, they’re best when enjoyed in your PJ’s with a hot mug of coffee and a side of Netflix. The recipe can easily be doubled (or tripled!) if you’re serving a crowd.
My next venture is to test out the recipe in my new waffle maker! WOO!
It’s the little things, guys.
- ½ medium-sized ripe banana, mashed
- 1 large egg + 1 egg white
- 1 tsp pure maple syrup
- ¼ tsp vanilla extract
- 3 tbsp coconut flour
- ¼ tsp baking powder
- Heat a large non-stick skillet over medium heat. Spray with non-stick spray or add 1 tsp of coconut oil or butter.
- In a medium-sized bowl, combine mashed banana, whisked egg + egg white, maple syrup and vanilla extract. Whisk to combine.
- In a separate bowl, combine coconut flour and baking powder. Mix to combine. Pour flour mixture into wet ingredients and whisk together until well-combined. The batter will be THICK but that is what you want.
- Spoon one third of the batter onto the skillet and use the back of a spoon to gently spread out to form a circular shaped pancake. Cook ~2-3 minutes, VERY gently flip, and cook for another minute or so, until golden brown. You need to be very careful flipping the pancake so the uncooked batter does not splatter. Repeat with remaining batter to create 3 small-medium sized pancakes. *If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit.
- Top with toppings of choice and serve!