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!
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!
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!!
These look amazing. I recently tried 2-recipe banana-egg pancake… and it was lip-smacking…
I guess I’ll give coconut flour pancake a try!
I’m really excited about this recipe! I can’t wait to try it this weekend! I love coconut flour but I always struggle with a dry/dense texture. These look amazing and like they’ll fix my coconut flour struggle..at least in the pancake department.
Well, the taste was good, but texture-wise, this was basically a failure. The pancakes would not cook through, even though I really didn’t think I had made them that big or thick. I ended up raising the temperature of the oven multiple times to try to get the tops done, but I probably would have needed to wait for 20 minutes or so for the pancakes to actually cook the way I wanted, and I didn’t want to wait that long. Anyway, if I ever do make this again, I’ll make my pancakes very, very small to see if that helps.
Hi Katie – I love the idea of this recipe but the batter is extremely thick and no matter whether you put them in the oven or on the stove top they are just too thick and mushy on the inside. I may try them again with more liquid to make them a bit more “pancakey” but I have to say these just didn’t work. And I followed the recipe to a “T”. 🙁 Thanks for sharing it though!
Coconut flour can be really tricky to work with, because it can require completely different amounts of liquid depending on altitude, climate, and even the brand of coconut flour! So maybe yours just absorbed extra liquid and needed more because of one of these factors?