These coconut flour pancakes are a delightful and healthy alternative to traditional pancakes. They are light, fluffy, and packed with the subtle sweetness of coconut. Perfect for a gluten-free breakfast or brunch, these pancakes are sure to become a family favorite.
When preparing this recipe, you might need to look for coconut flour and coconut oil, which are not always common pantry staples. Coconut flour is a gluten-free flour made from dried coconut meat, and coconut oil is a versatile oil that adds a rich flavor. Both can be found in the baking or health food sections of most supermarkets.
Ingredients For Coconut Flour Pancakes Recipe
Coconut flour: A gluten-free flour made from dried coconut meat, providing a unique texture and flavor.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Salt: Enhances the flavor of the pancakes.
Eggs: Provide structure and moisture to the batter.
Milk: Can be dairy or non-dairy, adds moisture and helps create a smooth batter.
Honey: Adds natural sweetness to the pancakes.
Vanilla extract: Enhances the flavor with a sweet, aromatic note.
Coconut oil: Adds richness and a subtle coconut flavor, also helps to keep the pancakes from sticking to the skillet.
Technique Tip for Perfect Pancakes
When working with coconut flour, it's essential to note that it absorbs a lot more liquid than traditional flours. To ensure your pancakes turn out fluffy and not dry, make sure to let the batter sit for a few minutes after mixing. This allows the coconut flour to fully hydrate and gives you a better texture. Additionally, because coconut flour can be a bit dense, you might want to separate the egg whites and beat them until stiff peaks form, then fold them into the batter for extra lightness.
Suggested Side Dishes
Alternative Ingredients
coconut flour - Substitute with almond flour: Almond flour provides a similar texture and is also low in carbs, though it may require more quantity due to its different absorbency.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to mimic the leavening effect of baking powder.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.
dairy or non-dairy milk - Substitute with water: Water can be used in the same quantity, though the pancakes may be slightly less rich.
honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used in the same quantity.
vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor and can be used in the same quantity.
melted coconut oil - Substitute with melted butter: Melted butter provides a similar fat content and rich flavor, making it a good substitute.
Alternative Recipes Similar to This One
How to Store or Freeze Your Pancakes
Allow the pancakes to cool completely on a wire rack. This prevents condensation from forming, which can make them soggy.
Once cooled, place a sheet of parchment paper between each pancake to prevent them from sticking together. Stack them neatly.
Transfer the stacked pancakes into an airtight container or a resealable plastic bag. If using a bag, try to remove as much air as possible before sealing.
Store the container or bag in the refrigerator if you plan to consume the pancakes within 3-4 days. For longer storage, place them in the freezer.
When freezing, label the container or bag with the date to keep track of their freshness. Coconut flour pancakes can be frozen for up to 2 months.
To reheat, you can use a microwave, oven, or toaster. For the microwave, place a pancake on a microwave-safe plate and heat for about 20-30 seconds. For the oven, preheat to 350°F (175°C) and warm the pancakes on a baking sheet for about 10 minutes. If using a toaster, toast on a low setting until heated through.
For an extra touch, consider reheating the pancakes in a skillet with a small amount of butter or coconut oil to restore their crispy edges and enhance the flavor.
Serve the reheated pancakes with your favorite toppings such as fresh berries, maple syrup, or a dollop of whipped cream.
How to Reheat Leftovers
Microwave: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for about 20-30 seconds per pancake. Check if they are warm enough; if not, continue heating in 10-second intervals.
Oven: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through.
Toaster: If you prefer a slightly crispy texture, you can reheat the pancakes in a toaster. Set the toaster to a low setting to avoid burning. Toast each pancake for about 1-2 minutes, keeping an eye on them to ensure they don't overcook.
Skillet: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or coconut oil to the skillet. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through and slightly crispy on the edges.
Essential Tools for Making These Pancakes
Mixing bowl: Used to combine and whisk the dry ingredients together.
Mixing bowl: Used to beat the eggs and mix the wet ingredients.
Whisk: Essential for blending the dry ingredients and ensuring they are well combined.
Whisk: Used to beat the eggs and mix the wet ingredients smoothly.
Measuring cups: Necessary for accurately measuring the coconut flour and milk.
Measuring spoons: Used to measure smaller quantities like baking powder, salt, honey, and vanilla extract.
Non-stick skillet: Ideal for cooking the pancakes without them sticking to the surface.
Spatula: Used to flip the pancakes once bubbles form on the surface.
Small bowl: Handy for melting the coconut oil before adding it to the wet ingredients.
Stove: Provides the heat needed to cook the pancakes to a golden brown.
Time-Saving Tips for Making Pancakes
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the cooking process.
Use a blender: Combine wet ingredients in a blender for a smoother batter and quicker mixing.
Preheat the skillet: Ensure your skillet is hot before you start cooking to reduce waiting time between pancakes.
Batch cooking: Cook multiple pancakes at once if your skillet is large enough to save time.
Store batter: Make extra batter and store it in the fridge for a quick breakfast the next day.
Coconut Flour Pancakes Recipe
Ingredients
Main Ingredients
- ½ cup Coconut Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 4 Eggs large
- ¼ cup Milk dairy or non-dairy
- 1 tablespoon Honey
- 1 teaspoon Vanilla Extract
- 2 tablespoons Coconut Oil melted
Instructions
- In a mixing bowl, whisk together coconut flour, baking powder, and salt.
- In another bowl, beat the eggs, then add milk, honey, vanilla extract, and melted coconut oil. Mix well.
- Combine the wet and dry ingredients, stirring until smooth.
- Heat a non-stick skillet over medium heat. Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown. Serve warm.
Nutritional Value
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