Paleo Coconut Flour Pancakes
While I often prefer the texture of almond flour for baking, I think it is good to alternate and use a variety as to not develop sensitivities to frequently eaten foods. If you are trying to avoid almond flour and grain based flours, these Paleo Coconut Flour Pancakes are a great alternative served with my Paleo Butter 100% organic maple syrup!
These use coconut flour as the only flour so you don’t have to worry about your sensitivities to other flour blends. While I do offer several pancake recipes on this blog, this one is
- 1/2 cup coconut flour
- 1.5 cups coconut milk
- 2 eggs
- 1 tsp vanilla
- 2 teaspoons powdered stevia
- Pinch sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons olive oil
- Preheat griddle or skillet over low-medium heat
- Mix all ingredients into bowl
- Place spoonfuls onto griddle or skillet (i use a griddle) and allow to brown on underside before flipping. attempting to flip too soon will make pancake fall apart
- Once flipped, press down slightly on cooked side to flatten pancake slightly
- If burning, turn heat down – coconut flour is slightly tricky in the sense that the outside can burn while the inside is still undercooked if the heat is not ideal
- Remove from griddle and serve with your favorite toppings!
Do you think that I could use an egg substitute for this, like flax eggs? Or would that not work? Desperate for pancakes and these look soo good : )
I think you could certainly try a flax sub Larissa! Let me know how it turns out!
nope, didn’t work at all with flax sub : (
Bummer Larissa! I will see if I can figure out an egg free version at some point!
Here’s another who had a terrible experience with attempting egg-free. Haha! I found these comments only after I’d finished putting together my batter with the flax seed egg. Would it be possible to put a little note in the recipe to warn off anyone else who thinks they can sub flax seed eggs for real eggs?
Hi Jennifer! Just wondering how many pancakes this recipe makes? Thanks!
Heather, I am not sure to be honest – if I had to guess I’d say 10-12 small ones. My kids usually grab em from me before I have a chance to count!
Can I substitute something for the stevia…and how much? Thank you
You could use a little honey or syrup or omit if you don’t need the sweet.
Are you sure 1.5 cups of coconut milk? I did the recipe exactly and the batter was so thin, it spread across the pan and I couldn’t make anything with it… Help?
Did you let it rest for a bit? Coconut flour is very thirsty and will absorb the moisture if you let it rest. I’ve never had an issue with the 1.5 cups before and have not heard it was a problem for others who have made it. It could also be the brand of coconut flour used.
Thanks. I’ll try again. I make my own coconut flour so that could be it. I’ll let it rest longer.
Do you use canned coconut milk? We used refrigerated So Delicious Coconut Milk and it came out thin.
Did you allow the batter to thicken for a few minutes? Sometimes it takes a bit of time for coconut flour to fully absorb the liquids. I have used both canned and carton varieties.
Yes, we did. In the end, I added a little bit more coconut flour and poured the batter into a greased 9 x 13 pan, baked in the oven at about 350 degrees for approximately 30 minutes or until it was set. Turned out pretty good! I’m going to try your recipe again though, with canned.