When I was a child, weekends were for pancakes or waffles, scrambled eggs, and bacon. Washed down with an ice cold glass of milk.
Now that I’m on a wheat-avoidance diet, pancakes seemed like a treat relegated to the past. And then I thought, why not make them with coconut flour?
As Google will show you, there are a lot of coconut flour pancake recipes out there! I reviewed a dozen, including Bob’s Red Mill, and found a wide variance in the ratio of flour-to-liquid.
In my first attempt, I used 1/4 cup of coconut flour and 1/2 cup of milk.
That first batch pancakes was too thick and very hard to flip without having pancake batter strewn about the griddle. I’ve never been a fan of really thick pancakes (my idea of heaven is Swedish pancakes!), so in take two (the charm) I reduced the coconut flour to 3 tablespoons. (Two tablespoons = 1/8 cup.)
Cooking with coconut flour
My experience with coconut flour cupcakes taught me that you need more liquid with coconut flour than you do with wheat flour. Coconut flour has a very high fiber content, which means that it absorbs more liquid than other flours. One rule of thumb is for each portion of coconut flour, add an equal amount of additional liquid. I knew the recipes with 1-to-1 ratios would not have enough liquid!
You cannot do a straight substitution, cup for cup, when converting a recipe from wheat flour to coconut flour. You will need a lot less coconut flour! You also need more eggs (for leavening and binding) than when cooking with wheat flour.
As you begin cooking with coconut flour, take note of what you add, subtract or change. Plan for experimentation!
Coconut flour pancakes, GF
Light and delightful, with just a hint of sweetness.
- Course: Breakfast Dish
- Cuisine: American
- Servings: 16 pancakes
- 3 Tcoconut flour
- 1/4 tcinnamon, ground
- 2eggs, room temperature
- 1/2 Tbutter, melted
- 1 Thoney, warmed
- 1/2 T vanilla
- 1/2 cmilk
- 1/2 tbaking soda
- 1/8 tsalt
- butter for the griddle
- Turn on the griddle to pre-heat at medium high.
- Put the coconut flour in a medium-sized bowl; add the ground cinnamon. Mix.
- Beat the eggs well. Add liquid ingredients (butter, honey, vanilla and milk). Mix well.
- Pour liquid ingredients over dry ingredients. Mix well; let this sit a few minutes for the coconut flour to absorb liquid.
- When you are ready to cook the pancakes, add the baking soda and salt. Mix well.
- Put a pat of butter on the griddle. Spoon out pancake batter to make four silver dollar pancakes. Don’t make them too large!
- Watch for the edges of the pancakes to change color; you may also see bubbles. Peak under one pancake to check for color. Can you gently slide the pancakes on the griddle? If so, they are ready to turn. Cooking time on this side is about 2 minutes.
- When it’s time to flip, you may need to use a spatula on the opposite side from the pancake turner to keep the pancake from sliding. Cook another minute or so.
- Remove, drizzle some more warmed butter, and serve! If someone in your family has a sweet tooth, warm some more honey or maple syrup.
This recipe will make 16 silver-dollar sized pancakes.
The ratio of flour to liquid is different than most of the recipes you’ll see online. At first, I used 1/4 c of flour (2T = 1/8 c). That batter was too thick, and the pancakes were very hard to turn.
These are not “thick” pancakes, which were never my favorite, even when I ate wheat flour and lots of syrup. But they are fluffy and light!