I think this recipe took me a million tries to get right.
A million tries is a lot of pancakes.
The final results were worth it – using coconut flour gives these pancakes a seductively soft texture and sweet flavor completely unlike what you’d be used to with traditional pancakes. Curiously, the taste and texture are somewhat similar to my flourless blender muffin recipe… which is weird because they don’t even have the same main ingredients.
And just like with those addictive Flourless Blender Muffins, not everyone will be a fan.
But those who are fans will be SUPER fans.
This is the recipe I mentioned in my post on How To Make Pancakes Not Stick.
The pancakes just weren’t working with the traditional pancake-cooking method; they kept sticking to the pan! But the flavor of these pancakes was so good that I didn’t want to give up on them, which finally led me to figure out my new favorite nonstick method of cooking pancakes.
(If you missed the post linked above on how to make pancakes not stick, definitely be sure to go back and read it before making this recipe – it could forever change the way you cook pancakes.)
The amazing thing about these coconut flour pancakes is that they have ZERO added sugar!
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Coconut Flour Pancakes
Adapted from my original Flourless Pancakes RecipeCoconut Flour Pancakes
Ingredients
- 1/2 cup mashed banana or applesauce
- 1/3 cup milk of choice
- 1/2 tsp white or cider vinegar
- 2 tbsp coconut flour
- 1/3 cup rolled oats, or 1/4 cup oat flour
- mini chocolate chips, optional
- 1/2 tsp baking powder
- 1/8 tsp salt
Instructions
Grease a nonstick pan. Set aside. If using oats instead of oat flour, process in a blender until fine. Whisk the first three ingredients in a bowl. Stir in remaining ingredients. Set aside for at least 10 minutes, and preheat the oven to 350 F. When the oven reaches 350, turn it down to 250 F, and pour silver-dollar-sized pancakes into the skillet. You want to make small, thin pancakes so they cook evenly. Be sure the skillet is nonstick, as stainless steel doesn’t work well here. Place on the oven center rack. Bake 8-10 minutes or until pancake tops are cooked and a spatula easily slides underneath. Re-grease the skillet, pour more pancakes, and repeat – the second batch might need a few extra minutes to bake. With this baking-instead-of-frying pancake method, there’s no need to flip, and the pancakes slide off easily! (Note: I’ve never tried this recipe with a different flour and so recommend making one of my many other pancake recipes if you’d prefer a coconut-free pancake recipe.)
*Depending on the climate and elevation where you live, as well as the specific brand of coconut flour you use, the flour may soak up more or less liquid. Just eyeball it until you get a pancake-esque batter, adding more liquid if needed. I wish I could give just one amount that works in every situation, but coconut flour can be tricky sometimes!
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Nutrition facts doesn’t pop up. Just weight watchers points. Macros please?
Sorry about that. My site has been having issues with caching and not showing images to some people, and I’m trying to figure out why. In the meantime, I added the nutrition-table image in manually – can you see it?
YUM! These look awesome! I’m going to make these for my daughter and I this morning!
Paige
Hope you like them!
These look great! Do you by chance have a coconut flour cake recipe? I’ve looked everywhere and nothing is really appealing. I figured you would have something 🙂
I do! 🙂
https://lett-trim.today/2016/07/14/flourless-chocolate-cake-healthy-vegan/%3C/a%3E%3C/p%3E
Dear Katie,
I would add another amazing detail about this recipe: it does not need eggs. In my experience, most recipes that include coconut flour as an ingredient use eggs for the batter. I notice that your recipe calls for 1/2 cup mashed banana or applesauce. Coconut flour can be very tricky. You are a genius!! Thank you for your tenacity and creativity.
i was literally just looking at an almost full bag of coconut flour in my pantry this morning wondering what i could do with it! pancakes are pretty much my favorite meal ever, so i can’t wait to try these!! they sound like the perfect healthy treat 🙂
I was so excited when I got this in my email this morning that I went and made them almost immediately. I hadn’t eaten breakfast yet so it worked out perfectly. They were fabulous in an impossible to describe way. I was amazed at how sweet they were without any sugar or maple syrup and I actually didn’t even end up putting any syrup on at all! I just ate them topped with fruit. This might be my new favorite breakfast 🙂 🙂 🙂
I’m already brainstorming variations such as pumpkin or sweet potato for Fall!
Thank you so much for making them!
In the past, I haven’t always liked recipes with coconut flour, but I love all of your recipes, so I’m for sure going to give these pancakes a try! Thanks for sharing this recipe!
Delicious sounding coconut flour pancake recipe! I will try this sometime
Great idea and thanks in advance for working g so hard to perfect the recipe. I love your recipes and really appreciate your efforts. I plan to make these on the weekend and will use your new method.
These look so yummy! I am definitely going to try them out! Thanks for sharing!
-Gabby
http://www.orcuttfamilydentistry.com
These look super intriguing! Saturday baking project decided!
xo,
Em
Oh YAY! Coconut flour is so tricky, because it’s mostly used in vegetarian or Paleo recipes! Anyways, I definitely will be trying to see if I can get coconut flour again, because I love it and I don’t want to give it up–starting with these pancakes! Oh yes…
I just tried for the second time to make this recipe…and it seems like they just will NOT COOK! I have no idea what I’m doing wrong, I read the recipe over and over and made sure I wasn’t doing it wrong. They take about 30 min and still are mushy and not browned.. Any ideas??
I had the same problem. I made them for the first time, cooked it for 35 minutes, turned the heat up after 20 minutes, and it still wasn’t cooked.
Oh no… I am so sorry and feel awful, because there was a typo in the initial recipe (now fixed). I think I might know what went wrong for you. Did you use oats or oat flour?
Do you have any suggestions for subbing out the oat flour? I sadly can’t eat grains without my body yelling at me and miss making pancakes!
I’ve not tried them with anything else, but you can definitely experiment with other flours (such as almond) or starches. Be sure to report back if you try!
Are the oats supposed to be blended into flour or left as is? The recipe just says oats or oat flour.
Thank you so incredibly much for catching that. They are supposed to be ground.
Can I use a nonstick pan on the stovetop as well? Thank you!!