Name: Coconut Flour Pancake Recipe
Prep time: 3 min
Cook time: 6 min
Total time: 19 min
Yield: 4
Cuisine: American
Ingredients: 40 g coconut flour, organic preferred, about 1/3 cup; 105 g all-purpose flour, organic unbleached preferred, about 2/3 cup; 1/8 tsp Himalayan pink salt; 1/2 tsp baking soda; 210 g milk, about 1 cup; 2 tsp white vinegar; 1 egg, cage-free or organic preferred; 25 g cane sugar, organic unrefined preferred, about 2 tbsp; 25 g avocado oil; 1/8 tsp citrus blossom all-natural flavor, or 1/2 tsp vanilla extract; 2 tsp apple cider vinegar

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Coconut flour Pancake featuring a blend of coconut flour and organic all-purpose flour is so fluffy, yummy, and nutritious. They are super easy to make too, using simple whole ingredients including egg, milk, white vinegar, apple cider vinegar, and baking soda. Superfood avocado oil is perfect to make this hearty pancake.

You can substitute milk with non-dietary milk, such as almond milk or rice milk. A highlight of this recipe is citrus blossom, an all-natural flavor super extract. The appetizingly pleasant citrus flavor elevates the taste of coconut flour pancake amazingly.

How to make coconut flour pancakes?

Tip No.1 is to blend a homemade buttermilk

Homemade buttermilk makes these coconut pancakes extra fluffy. To make buttermilk at home, simply add 2 tsp white vinegar to the milk.

Tip No.2 is to blend the batter well and let it rest for a few minutes

Coconut Flour is from dried coconut flesh and then ground into fine powder. They have a creamy white color and a mild coconut aroma. Compared to all-purpose flour, coconut flour has this creamy whitish glow and slightly grainy texture.

As a gluten-free superfood, coconut flour is rich in fiber and plant-based iron. Read here to read more about coconut flour fun facts and health benefits.

Because coconut flour is super rich in fiber, it absorbs more liquid compared to regular all-purpose flour. The resting helps the coconut flour to soak up the liquid. It also allows the all-purpose flour to react with the water content in the milk to form a bond. These two factors will help the pancake to taste soft and yummy.

By the way, if you like waffles, you can use the same batter to make coconut flour waffles.

What to expect when making coconut flour pancakes compared to regular pancakes?

The most notable difference is that the batter is not as fluid as your regular all-purpose flour pancake batter. Needless to say, this is because coconut flour is extremely rich in fiber.

Therefore, unlike regular pancake batter that will just flow and flatten by itself once in the frying pan, you will need to use a silicone spatula to gently spread out and flatten the coconut flour pancake batter.

making coconut flour pancakes in the fry pan

Nevertheless, they are super fluffy, yummy, and nutritious!

coconut flour pancakes in the frying pan

Coconut Flour Pancake Recipe

Yield: 4 servings

Prep Time: 3 minutes

Cook Time: 6 minutes

Additional Time: 10 minutes

Total Time: 19 minutes

Coconut flour Pancake featuring a blend of coconut flour and organic all-purpose flour is so fluffy, yummy, and nutritious.

Ingredients

For Dry Ingredients:

40 g coconut flour, organic preferred, about 1/3 cup
105 g all-purpose flour, organic unbleached preferred, about 2/3 cup
1/8 tsp Himalayan pink salt
1/2 tsp baking soda

For Wet Ingredients:

210 g milk, about 1 cup
2 tsp white vinegar
1 egg, cage-free or organic preferred
25 g cane sugar, organic unrefined preferred, about 2 tbsp
25 g avocado oil
1/8 tsp citrus blossom all-natural flavor, or 1/2 tsp vanilla extract
2 tsp apple cider vinegar

Instructions

Gather ingredients.
Add all the wet ingredients into a large deep mixing bowl. Use an electric hand mixer to blend well.
Use a stainless strainer to sift in all the dry ingredients.
Fold the dry ingredients into the wet ingredients. Once the dry ingredients are almost blended, use the electric hand mixer to blend until smooth. Set aside for a few minutes.
Turn the heat to medium and heat a 12-inch hard anodized fry pan for 1 minute. Add about 3 spoonfuls of batter into the pan for each pancake. A 12-inch fry pan can make 4 regular-sized pancakes at a time.
Cook for 1 minute or till rises and start to bubble and then flip and cook the other side for another minute. Remove the pancakes from the pan.
By now the pan is much heated, turn the heat down to medium-low and repeat to cook the rest of the batter.
All done, enjoy fluffy, yummy, and healthy coconut flour pancakes.

Notes

An electric hand mixer is a very handy helpful kitchen gadget that is instrumental in blending the batter.
This recipe makes about 8 regular-sized pancakes. If you use a 12-inch fry pan, you can do it in two batches, each batch cooks 4 pancakes.
Because the batter has oil content and especially when you use a hard-anodized fry pan that has a superb nonstick function, you do not need extra oil to grease the pan.
Citrus Blossom super extract is extremely concentrated, a little goes a long way. For this recipe, you only need about 1/8 tsp. If you substitute with the regular vanilla extract, which has a 35% alcohol content, then use 1/2 tsp.