Paleo Coconut Flour Pancakes

These easy Paleo Coconut Flour Pancakes are the perfect way to start your day!

Light, fluffy and easy to make, they’re great with butter or ghee and maple syrup.

They happen to naturally be gluten-free, dairy-free and nut-free as well.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Who doesn’t love pancakes on a weekend morning?

If you’re living a gluten-free/Paleo/low carb life or just want a healthier option than the usual pancakes, these coconut flour pancakes are a great alternative.

They use coconut flour and arrowroot flour – together these create the light, fluffy texture that’s the hallmark of a good pancake.

But even though they use coconut flour and coconut milk, they have enough other ingredients to cancel out the coconut flavor.

Eggs add healthy fats and protein.

With just a few other ingredients, you’ll be whipping up these babies in no time.

Top with grass-fed butter or ghee, plus maple syrup.

Serve some sausage or bacon on the side to add some more protein to your meal and you’re all set.

What you need to make coconut flour pancakes

Ingredients:

• coconut flour
• arrowroot flour (starch)
• fine sea salt
• baking soda
• unsweetened full-fat canned coconut milk
• eggs
• apple cider vinegar
• vanilla
• pure maple syrup (or keto maple syrup)
• avocado oil cooking spray (or butter, ghee, or other fat for greasing the griddle)

Equipment:

• 2 mixing bowls
• a whisk
• measuring spoons (these are my favorite as they actually fit into spice jars)
• measuring cups
• a measuring glass
• a griddle or large non-stick skillet
• a ladle
• a spatula for flipping
• a baking sheet

 

How to make Paleo Coconut Flour Pancakes

Step 1: Heat the oven to 200°.

Step 2: Sift the coconut flour into a large bowl. Whisk in the arrowroot, salt and baking soda until blended.

Step 3: In a medium bowl, whisk the coconut milk, eggs, maple syrup, vanilla and vinegar until blended.

Step 4: Whisk or stir the wet ingredients into the dry ingredients until completely blended.

Step 5: Heat a griddle or large non-stick skillet over medium heat. Spray the griddle with coconut oil cooking spray or any other fat you like.

Step 6: Ladle in 3-4 tablespoons of batter per pancake. Let them cook for 3-5 minutes. They’ll be ready to flip when they look dry around the edges and bubbles are forming in the batter.

I sometimes use a spatula to peek under a pancake to see how brown it is.

Step 7: Flip with a spatula when they’re golden (or however dark you like your pancakes). Cook on the other side for 2-3 minutes. Transfer to a baking sheet and place in the oven to keep warm while you make the next batch. Serve with ghee and maple syrup.

Substitutions and variations

• You can use almond milk for the coconut milk (they won’t be nut-free).
• The apple cider vinegar reacts with the baking soda to help the pancakes rise. I promise you can’t taste it! However, you can use lemon juice instead if you like. You won’t taste the lemon, either.
• You can use honey (or keto honey) instead of maple syrup in the batter.
• You can use tapioca flour/starch instead of arrowroot.
• You unfortunately cannot substitute anything for the coconut flour. It is a very unique flour that behaves unlike any other flour. To learn more about coconut flour, click here.

Other breakfast and coconut flour ideas you might like:

1. Paleo Sheet Pan Pancakes
2. Paleo Sweet Potato Pancakes
3. Paleo Waffles (nut-free)
4. Italian Egg Bake
5. Sheet Pan Breakfast Hash

For more recipes, inspiration and just good stuff, join me on:

Instagram,

Facebook,

TikTok

and Pinterest!