Made in just one bowl and super fluffy, these coconut flour pancakes are the perfect weekend breakfast. With vegan and paleo options, this is the perfect recipe for everyone.
You ask, I deliver! These paleo and vegan coconut flour pancakes have been much requested since I published my almond flour pancakes.
There are technically two recipes here, one vegan and one paleo, but both are equally delicious and incredibly easy to make.
The vegan option contains both coconut flour and (gluten free) all purpose flour. When you remove the eggs from the equation, the pancakes completely fall apart unless another flour is introduced, hence the need for the all purpose flour.
The egg option uses just coconut flour, making them a completely grain free and paleo recipe! They have otherwise similar ingredients and are naturally sweetened with just apple sauce and maple syrup.
How to make coconut flour pancakes
Whisk wet ingredients. Whether you’re making the vegan or regular option, first add all wet ingredients to a mixing bowl and whisk together.
Add in dry ingredients. Add in the dry ingredients, making sure to spoon and level the flour into the dry measuring cup.
Whisk together until a smooth batter forms. Both batters should be pretty thick, and will continue to thicken as they sit.
If you notice them getting too thick, just add 1-2 tablespoons of milk as needed. They do cook more easily when thick, so don’t think it out too much.
Grease pan. Heat a large pan over medium/low heat and grease lightly with oil.
Add batter. Use about 1/4 cup worth of batter and add to the pan once warm. Spread it around slightly with the back of a spoon to form an even circle.
Cook and flip. Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes. These pancakes take slightly longer to cook than traditional ones.
Serve. Repeat until all batter has been used. Serve with maple syrup, berries and enjoy!
How to know when pancakes are ready to flip
You’ll know when the tops look a bit matte and a few bubbles start to form around the edges.
You can also start to slide your spatula under the pancake and take a peak, it should be a light golden brown color. Be sure to grease your pan and cook for slightly longer than you think for easier flipping!
Ingredient substitutions
In both the vegan and regular versions, you can sub half of the apple sauce with oil or melted butter for a slightly richer flavor. You’ll end up needing 2 tablespoons of both oil and apple sauce if you go this route.
You can also sub for very well mashed banana, but this will of course change the flavor a bit.
The almond butter helps with the overall texture, but you are welcome to sub for a nut free butter like sunflower seed butter or tahini.
To sweeten the pancakes we’ll be using just a bit of maple syrup to keep them refined sugar free.
Can you freeze pancakes?
Yes, these vegan coconut flour pancakes are freezer friendly!
Allow them to cool completely, the transfer to an air tight container or freezer safe bag and keep in the freezer for up to 2 months. Alternatively, they will keep in the fridge for 5 days.
I like to reheat them in the toaster, which gives them a slightly crisp edge, but the microwave or stovetop also works!
How to serve
You can serve this pancakes however you like, my personal favorite is with berries and maple syrup. You can also add butter, powdered sugar, blueberry chia jam, nut butter, whatever you have!
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Coconut Flour Pancakes
by: claire cary
Ingredients
Regular/Paleo:
- 6 tbsp coconut flour
- 3 eggs
- 1 tbsp tapioca starch
- 2 tbsp almond butter
- 2 tbsp maple syrup
- ¼ cup apple sauce can sub mashed banana
- ¼ cup non-dairy milk
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp vanilla extract
Vegan:
- 1 ¼ cup all purpose flour I used GF, regular works too
- ⅓ cup coconut flour
- 3 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cup non-dairy milk
- ¼ cup apple sauce
- 2 tbsp almond butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
Instructions
- Whether you're making the vegan or regular option, first add all wet ingredients to a mixing bowl and whisk together.
- Add in the dry ingredients, making sure to spoon and level the flour into the dry measuring cup.
- Whisk together until a smooth batter forms. Both batters should be pretty thick, and will continue to thicken as they sit. If you notice them getting too thick, just add 1-2 tablespoons of milk as needed. They do cook more easily when thick, so don't thin it out too much.
- Heat a large pan over medium/low heat and grease lightly with oil.
- Use about 1/4 cup worth of batter and add to the pan once warm. Spread it around slightly with the back of a spoon to form an even circle.
- Cook for about 1-2 minutes, then flip and cook an additional 1-2 minutes. These pancakes take slightly longer to cook than traditional ones.
- Repeat until all batter has been used. Serve with maple syrup, berries and enjoy!
Lisa says
Best pancakes I’ve ever had. Hands down! Think you use the batter to make waffles?
Claire Cary says
I haven’t tried it, but it should work!
Peggy Leake says
I can’t wait to try these it sounds wonderful. Thanks for posting
Fran says
These are so good! I’ve made both versions and they’re super fluffy and delicious.