No Fuss Coconut Flour Pancakes – Gluten-Free, Proper Tasty!
- Updated on Jul 28, 2016
HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.
My goal was to create easy to make everyday Coconut Flour Pancakes. Not an easy task as it turned out. But my relentless testing eventually paid off.
Let’s dive into the nitty gritty of Coconut Flour Pancake making:
1. Coconut flour is “dusty” – so, if you use too much of it your pancake becomes crumbly and you get a “sick” tummy feeling.
2. Coconut Milk vs No Coconut Milk – I thought it would be nice to go the full throttle coconut flavour, but using coconut milk is just too overwhelming → “sick” tummy feeling again.
Plus, if you just make pancakes for two, you’ll end up with an open coconut milk can that goes bad within one or two days. Not good, unless you’ve planned to make a coconut curry or something.
3. I saw some recipes calling for almond milk. While it’s surely fine to use I think it’s super expensive.
Coconut flour isn’t already the cheapest ingredient in the world and I didn’t want to make these pancakes more valuable than an ounce of gold. Everyday pancakes – remember?
4. Do you know the book The Flavor Bible? It’s basically a list explaining which food pairings go really well together.
After making a quick investigation my Coconut Flour Pancakes finally went from okay to awesome. These are the two pairings I made use of:
- Coconut – Banana
- Coconut – Cardamom
It really made all the difference, honestly.
And since we have a reputation to lose (all our other pancake creations have been humongous successes, eg. the Cottage Cheese Pancakes or Cream Cheese Pancakes), I really couldn’t settle for less with these Coconut Flour Pancakes.
A note about cardamom: you can replace it with cinnamon if you don’t have any of the former and would like to save a few cents.
Coconut Flour Pancakes – Health Benefits
The star of the show is clearly coconut flour. And that’s what we want to focus on in this part.
Coconut flour gained popularity because it’s actually not “flour” as we think of and therefore doesn’t contain any wheat or nuts.
Instead, coconut flour is 100% ground coconut meat making it ideal for anybody with a gluten- or nut-intolerance.
But on top of that and for everyone else coconut flour offers these awesome health benefits:
1. It’s high in fiber, like really high. In 100g it contains around 35g of fiber. Wheat flour clocks in at 3g, maximum.
That’s pretty awesome, because most people get only half of the recommended daily intake of that indigestible carb in their body.
It’s a shame because fiber helps you feel full (excellent for weight loss), and improves colon health (1). And you want to have a healthy colon!
2. Coconut flour is a great source of iron. Did you know around 3 Million people in the US suffer from iron deficiency per year?
It’s often because of an unhealthy diet. Symptoms are dizziness and fatigue – not good if you want to tackle your day with full force (2)!
3. I should also mention coconut flour is high in protein and healthy fats in comparison to regular flour, which is a nice addition too.
See this post by Dr. Axe for an easy nutrition break down of coconut flour.
Alrighty, that’s it from my side. So let me make way for this tasty as recipe:
Ingredients
- 2 banana (medium, ideally with spots)
- 1.8 oz coconut flour
- 1 tsp cardamom, ground
- Salt to taste
- 4 eggs
- 1 cup soy milk (you can use any kind of milk. Almond milk would go well too. Just keep it gluten-free if needed)
Instructions
- Peel and mash the banana in a bowl. Add the coconut flour, cardamom, salt and eggs and start whisking away. You can keep using the fork for this. Now slowly add the milk and keep whisking until all lumps in the batter are dissolved. The texture should be similar to a yogurt.2 banana, 1.8 oz coconut flour, 1 tsp cardamom, ground, Salt to taste, 4 eggs, 1 cup soy milk
- Heat up some fat, butter or coconut oil are ideal, and make sure it’s spread evenly in the pan.
- Pour in half of the batter. Best is to pop a lid on and let the pancake cook for about 3-4 minutes on low to middle heat.
- Time to flip! A spatula is easiest.
- Let the other side cook for a minute or two. Then have a peek at the underside using the spatula. When it’s nice and brown your lovely coconut pancake is ready. Woo!
- I recommend serving the pancake with hot blueberries. But the options are endless.
- Que aproveche!
NOTES
Then you definitely need to try out our other very popular pancake recipes. How about these Cottage Cheese Pancakes (37.5g of protein per batter) or these Vegan Banana Pancakes that are actually incredibly and unbelievably good? Or, of course, our world famous 2 Ingredient Banana Egg Pancakes!
Nutrition
Comments
Leave a comment below
38 comments
Can I replace the banana with something else as I don’t like banana!
Hi Donna,
now that was the fastest comment on a new post we every received! 😀
Hmm, funny enough just after adding the banana I thought these pancakes are just right. It makes the pancake sweeter and the “dough” softer. Right off the bat I’d say apple sauce could be a great alternative. It has similar characteristics as the mashed banana. Though, I didn’t try it yet. But now that you asked, I’ll give it a go the next couple of days 🙂
The recipe currently reads “1/2 soy milk.” I presume 1/2 CUP, but thanks for confirming!
oh dear, half a cup, you’re absolutely right!! Thanks for pointing this one out, Kavita!
Hi there,
Have just stumbled across your page and am keen to try this recipe as well as some others.
Quick question though – re the flour, do you know what that amount is in grams? Cups confuse me (US/AUS etc) and I just never get it right when I try to convert 🙂
Thanks so much.
Adrienne
Hi Adrienne,
glad you like our website, thanks! Well, actually I over here in Germany we also use grams, but I started to like the cups, because it’s so easy. You can basically just take a mug (about 300ml) and use that. 🙂
As for the coconut flour I think it’s about 3 tbsp or 30g
For the soy milk it’s about 150ml
Now I’m curious if you like those pancakes 😀
Hi they are still falling apart. Any idea why?
I wanted to make 4 so i added another half cup of milk and 2 tabke spoojs of flour. The consistency is not runny its quite thick.
Hmm, maybe you used a bit too much coconut flour? It’s quite “dusty” and too much of it can make the pancakes crumble.
So how do you make 4 then?
Hi Prina!
I’d double all the ingredients. It should work without problems, I’ve been making them a lot last week as well 🙂
As long as you don’t overdo it with the coconut flour I’m sure you’re fine. Banana, eggs and milk binds really good together.
I really hope your next try turns out great! 😀
Coconut flour can be tricky when you don’t consume eggs, but I’ve found ways to get around it! Still not a very used flour in my kitchen!
Yes, I see what you mean! Coconut flour can be really tricky due to it’s “dusty” consistency!
sounds interesting! My kids likes pancakes so i can try this out one day!!
now I’m craving pancakes…they look wonderful
Nice, I’ve been wanting to try coconut flour!
I am going to try this. The one time I cooked with coconut flour, it was not a huge success. And yes, love The Flvor Bible and it is my go-to when I am stumped for flavor combos. And they are absolutely spot on with coconut+banana+cardamom. I come from Kerala, Southern India – the land of coconut trees, so I have basically grown up eating coconut all the time. If you make this another time, grate some jaggery into the batter, it makes it sweet, so you wont need any syrup or even the blueberries. Coconut+Jaggery+Banana+Caramom is a killer combo! We make a fried dumplings of sort with that combination.
Jaggery?! I’m off to google and check what it is. Yeess, the Flavor Bible is great, glad you approve the coconout, banana, cardamom combo – it really tastes right 😀
I love the idea of coconut flour pancakes. You’ve made me want to experiment with a vegan version!
Might get tricky, but I’m sure you’ve got a couple of tricks up your sleeve to make it work!
I’ve made these vegan with a standard baking soda + vinegar replacement for eggs (I used apple cider vinegar). I had to fiddle with the batter for the replacement but after the first two pancakes it worked. It may sound like a dubious/weird adaption but my non-vegan, non-gf friend loved them and now requests them!
Wow, that sounds like an interesting combo, Anna! Never tried it before, but will have to try out. And they didn’t fall apart at all?
Hi there. .. awesome site 🙂 I want to make these for my 1yr old but she doesn’t seen to tolerate eggs very well. What would be best to replace the eggs with?
Thanks in advance!
Hi Lena! Thanks for the props 😀
Hmmmm, eggs are super essential for these pancakes. I wouldn’t know how to do a workaround without egg that doesn’t fall apart and tastes well, especially because coconut flour is very “dusty”. I’d go with a whole different recipe: https://hurrythefoodup.com/vegan-banana-pancakes/
These Banana Pancakes are vegan and got very good reviews too 🙂
Maybe they work for you.
Hi!
Is there any way I could make these vegan? And do I need to use cardamom?
Hi Bibi!
Cardamom deffo make these more tasty, because it pairs great with coconut and banana, but I’s not for everybody I know. Nope. These would be very difficult to make vegan because the egg is super necessary to hold everything together. And coconut flour at the same time is quite “dusty”, which doesn’t help at all if you want to make them vegan.
I tried this recipe and the pancakes totally fell apart. It would be useful to have the banana amount in measurement such as 1/4 cup instead of 1 banana which can be quite large or quite small. Or indicate how thick should the batter be? Give more details to help this recipe work for those who have never used coconut flour before such as myself.
Thats’s good feedback, thanks! You’ll need a medium sized banana, I’ll add this to the recipe 🙂
About the batter: it should be a similar texture to a natural yogurt. Let me add that as well!
Made these this morning. The flavors are really good. The coconut, banana, cardamon is just delicious. The texture of the pancakes though were very strange. The batter was runny so I added more flour to make the consistency more like yogurt, but I was worried about adding too much flour after reading the other comments. The batter still looked more like applesauce. I cooked it anyway and they came out chewy and flat instead of soft and fluffy. Not sure what I did wrong!
Hi Lindsey!
Sorry to hear the batter didn’t turn out so well. Yes, you stumbled right into the “problem” of coconut flour. If you use too much of it the pancakes tasty “dusty” or “chewy”. In comparison to wheat flour you’ll need much less. Rather keep the batter runny. Due to the eggs they’ll still turn out firm, no worries. 🙂
Soy and soy milk is NOT paleo.
You’re absolutely right, Max – just fixed it 🙂
Thanks for the heads up!
I applaud your efforts and appreciate you sharing your recipe, but I did not care for this at all. Tasted like coconut. I felt the coconut taste overpowered it.
also I doubled the recipe and it made a ton of batter. More than enough for a family of 4.
I’ve been searching for coconut flour recipes since that’s what I keep in the house to make dog treats. Have you tried peanut butter in a coconut flour pancake yet? I’m thinking of doing these with peanut butter instead of the banana and cardamom. If nothing else, they’ll be a treat for my pups. Lol
I haven’t tried that one – yet! How did it turn out? Did your dogs get dinner? 😀
Thank you for the wonderful recipe! I doubled it and added a bit more coconut flour. They turned our so aromatic and delicious, really unique taste. I made them smaller, because they are pretty delicate to turn and break easy. Thank you!
Hi Julia, awesome! Really glad you enjoyed them. And thanks for the tips, smaller sounds good, too 🙂