Hey There, Pancake Pal: Why This Recipe is My Morning Go-To
I have a soft spot for pancakes (who doesn’t?), but coconut flour pancakes? Oh man, they’re a whole different animal. The first time I made these, I was convinced I’d end up with a rubbery frisbee, but what came out of the pan was so light and fluffy it practically floated off my spatula. I honestly think my neighbor once popped over just because the smell wafted into her kitchen! Or maybe I imagined that bit—hard to say before coffee fully hits.
Anyway, there’s just something joyful about waking up to a lazy morning, cranking up a playlist (I’ve got a knack for 80s hits) and flipping a stack of these for whoever rolls out of bed first. Or just for me, no shame in a solo pancake party.
Why You’ll Love These (Or: Why I Keep Making Them…)
I make this when I’m craving something that tastes like a treat but doesn’t weigh me down for the rest of the day. My family goes nuts for these, and even my pickiest eater—who can spot “health food” at fifty paces—comes back for seconds. Honestly, the first time I tried coconut flour I thought I needed a chemistry degree to get the mix right, but actually, it’s easier than it seems—just don’t overthink it if the batter looks a bit thick at first. Oh, and if you’re gluten free (or just pretending to be when your sister-in-law visits), these are a winner. I won’t say they’re foolproof, but they’re… pretty forgiving, as pancake recipes go.
What’s In The Mix? (Or: Let’s Talk Ingredients)
- 1/2 cup coconut flour (I’ve used Bob’s Red Mill, but Granny insists any coconut flour is just fine)
- 4 large eggs (sometimes I only have medium, works alright in a pinch)
- 1 cup milk (whole milk, almond, or oat—use whatever’s lurking in your fridge)
- 2 tablespoons melted coconut oil (in a rush? I’ve swapped in melted butter—tastes richer but both work)
- 2 tablespoons maple syrup (I once grabbed honey by accident; still delicious, just a bit thicker)
- 1 teaspoon vanilla extract (honestly, I just eyeball it most days…)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (pinch more if you’re feeling salty, as my dad would say)
My Not-So-Formal Directions (Brace Yourself for Tangents)
- Grab a medium bowl and whisk the eggs until they’re nice and fluffy-looking (this is where I usually sneak a taste—yes, I know, raw eggs—look away, Mum).
- Add the milk, melted coconut oil, maple syrup, and vanilla. Whisk it all together until it looks like, well, pancake batter should.
- In a separate bowl—sorry about the washing up—mix the coconut flour, baking powder, and salt. Sift if you want, but honestly? I rarely bother and haven’t noticed a difference.
- Tip the dry into the wet and stir gently. It’ll look way too thick and maybe even lumpy—that’s totally normal. Sometimes coconut flour plays hard to get with liquid, but it’ll settle.
- Let the batter rest for 2–3 minutes. This part is boring, but necessary. I tried skipping it once and made sad little hockey pucks. Patience, grasshopper.
- Heat a nonstick skillet or griddle over medium-low. Grease it lightly; I use coconut oil (because why not double down?), but a slick of butter does the trick, too.
- Scoop batter (a big tablespoon or a small ladle) onto the skillet. Spread them gently into circles, about 4 inches across. They won’t spread much, so help them out.
- Cook for 2–3 minutes, until you see little bubbles form and the edges look set (okay, mine rarely get bubbles, but that’s the magic number for me). Flip with care; they’re fragile little things. Another 1–2 minutes on the other side.
- Serve hot with whatever you’ve got—maple syrup, fruit, yogurt, or a slap of butter. Don’t be shy.
Notes from the Coconut Flour Trenches
- Actually, letting the batter sit longer (like five minutes) seems to make them fluffier.
- These are much better warm. If you do somehow have leftovers, microwave briefly and they’re good as new.
- If you want bigger pancakes, be gentle flipping—these break easier than regular pancakes. Ask me how I know.
The Great Pancake Experimenting (aka Variations I’ve Tried)
- Added a handful of blueberries—perfect. Chocolate chips? Dangerous, but excellent.
- Tried making banana coconut flour pancakes by mashing a banana in—too dense for my taste, but maybe you’ll love it.
- Swapped vanilla for almond extract once—strange, but in a quirky good way.
Got No Griddle? Don’t Panic (How I Improvise)
If you haven’t got a fancy griddle, a regular frying pan will do just fine. Honestly, sometimes I use my old, dented pan and I swear those pancakes taste better somehow. Must be nostalgia—or maybe just butter.
Storing Leftover Pancakes—Theoretical, Really
Store any extra pancakes in an airtight container in the fridge for up to three days. Though honestly, in my house it never lasts more than a day! If you do have some left, pop them in the toaster or microwave to warm.
How We Serve Ours (And Bizarre Family Traditions)
I like mine with a splash of maple syrup and extra coconut flakes, but my niece piles Greek yogurt and strawberry jam on top—each to their own. My brother once swore they’re the ultimate base for eggs and bacon (he’s not wrong, but it still feels weird).
If I Had to Pick Some Pro Tips…
- Don’t rush the resting step—I once tried to hurry and wound up with pancakes as dense as bricks. Not the vibe.
- Flipping too soon is tempting (especially if you’re hungry), but they really need those couple of minutes before you go in with the spatula.
FAQ: Real Questions, Real Answers (And a Bit of Waffling)
- Can I freeze them? – Sure can. Freeze with parchment between each pancake. Defrost in the fridge or toast straight from frozen (I learned that accidentally, but hey—it worked).
- Why is my batter so thick? – That’s coconut flour for you. It soaks up liquid like a sponge! You can add a splash more milk if it’s too stiff, no harm done.
- Do they taste coconutty? – A lil’ bit. But not in a suntan lotion way, promise. It’s there in the best way.
- Can I make it vegan? – Tricky. I tried flax eggs once, but they came out more like pancakes’ sad cousins. Maybe aquafaba works? Haven’t tried yet!
- Do I really need coconut oil? – Nah, melted butter works. Or heck, I bet olive oil would work if you’re feeling bold.
Random note to self: I always forget to buy more maple syrup. Why does that stuff disappear so fast in my house? Anyway, enjoy the pancakes—and if yours look a bit wonky, that just means you made them yourself (that’s character, not a flaw).
Ingredients
- 1/2 cup coconut flour (I’ve used Bob’s Red Mill, but Granny insists any coconut flour is just fine)
- 4 large eggs (sometimes I only have medium, works alright in a pinch)
- 1 cup milk (whole milk, almond, or oat—use whatever’s lurking in your fridge)
- 2 tablespoons melted coconut oil (in a rush? I’ve swapped in melted butter—tastes richer but both work)
- 2 tablespoons maple syrup (I once grabbed honey by accident; still delicious, just a bit thicker)
- 1 teaspoon vanilla extract (honestly, I just eyeball it most days…)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (pinch more if you’re feeling salty, as my dad would say)
Instructions
-
1Grab a medium bowl and whisk the eggs until they’re nice and fluffy-looking (this is where I usually sneak a taste—yes, I know, raw eggs—look away, Mum).
-
2Add the milk, melted coconut oil, maple syrup, and vanilla. Whisk it all together until it looks like, well, pancake batter should.
-
3In a separate bowl—sorry about the washing up—mix the coconut flour, baking powder, and salt. Sift if you want, but honestly? I rarely bother and haven’t noticed a difference.
-
4Tip the dry into the wet and stir gently. It’ll look way too thick and maybe even lumpy—that’s totally normal. Sometimes coconut flour plays hard to get with liquid, but it’ll settle.
-
5Let the batter rest for 2–3 minutes. This part is boring, but necessary. I tried skipping it once and made sad little hockey pucks. Patience, grasshopper.
-
6Heat a nonstick skillet or griddle over medium-low. Grease it lightly; I use coconut oil (because why not double down?), but a slick of butter does the trick, too.
-
7Scoop batter (a big tablespoon or a small ladle) onto the skillet. Spread them gently into circles, about 4 inches across. They won’t spread much, so help them out.
-
8Cook for 2–3 minutes, until you see little bubbles form and the edges look set (okay, mine rarely get bubbles, but that’s the magic number for me). Flip with care; they’re fragile little things. Another 1–2 minutes on the other side.
-
9Serve hot with whatever you’ve got—maple syrup, fruit, yogurt, or a slap of butter. Don’t be shy.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
7gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
13gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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