The nice part about brunching at home these days? I can always count on Tony to make the bacon because you know, men and their meat obsession. SMH.
Meanwhile, I’m responsible for making the FLUFFIEST, most delicious coconut flour pancakes.
Currently, I’m SUPER into the paleo pancake mix from Bob’s Red Mill, but I also love making my own homemade paleo pancake mix made with coconut flour aka these gorgeous coconut flour pancakes.
The last time I baked Tony something with coconut flour in it, he fell in love and ate half the loaf for brunch. I was a little surprised because coconut flour has a little bit of a different texture and flavor, but obviously he enjoyed it. He actually does this with most of the food I make. I think I’m making a meal for 4 and it turns into a meal for 2; three servings for him and one for me. Since then I’ve cooked and baked tons of coconut flour recipes that are some of our all-time favorites.
Is coconut flour healthy?
Yes, coconut flour is an amazing flour to cook and bake with because it has a huge range of health benefits. Here are a few health benefits of coconut flour:
- Coconut flour is naturally grain and gluten free. This makes it a great flour to use in baking (and of course, pancakes) for people with celiac disease or who are sensitive to wheat and other grains.
- It’s lower in carbs. These coconut flour pancakes are much lower in carbs than traditional pancakes made with wheat flours — all thanks to coconut flour!
- It’s packed with nutrients. One of the best parts about coconut flour is that it naturally packs fiber, protein and healthy fats all while being gluten and grain free. The extra nutrients makes these banana coconut flour pancakes deliciously filling, and you’ll find that you won’t have to use as much sweetener because of the natural sweetness in coconut flour.
Ingredients in coconut flour pancakes
These coconut flour pancakes are SO SO SO good. Not only are they dairy free and gluten free, but they taste just like banana pancakes. I had to test them about 4 different times to get the most perfect and fluffy result I was looking for. The trick? Adding a little nut butter to the coconut flour pancake batter for both flavor and to help bind the batter. Worked like magic. Here are the ingredients I love in these pancakes:
- Coconut flour: All coconut flours seem to be a little bit different so you may need to add a little extra almond milk if that batter is TOO thick. Oh and please DO NOT PACK your coconut flour.
- Nut butter: Since I’m not paleo, I used peanut butter (MY LIFE OBSESSION) but almond or cashew butter will also work.
- Eggs: Most coconut flour recipes call for what seems like a dozen eggs. This one only has two because we don’t want eggy flavored pancakes, and because I love you.
- Mashed banana: Just a tiny bit helps to keep the pancakes nice and moist. Make sure you use an extra ripe banana for sweetness and texture.
- Almond milk: I love unsweetened vanilla almond milk but you can use any milk you’d like.
- Wild Blueberries for the syrup: Totally optional, but wild blueberries are the BEST! I recommend going for the organic kind if that’s an option for you; this time of year they have the most delicious flavor. I actually went on a wild blueberry farm tour last year and learned all about the health benefits of wild blueberries.
You’ll also notice that there’s no baking powder in these coconut flour pancakes, that’s because baking soda does the trick here!
How to make coconut flour pancakes
- Whisk together your coconut flour and baking soda in a large bowl. In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk until they’re smooth and well combined. Add wet ingredients to the coconut flour mixture and mix together. Coconut flour pancake batter will be thick, but if it’s TOO thick simply add a bit more almond milk.
- Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. Smaller pancakes are best as large ones will get tricky to flip. Cook the coconut flour pancakes until bubbles appear on top and the edges are well cooked.
- Flip your pancakes and cook until golden brown on underside, about 2 minutes. If your pancakes are browning too quickly then lower your skillet heat a bit.
- Wipe your skillet clean and repeat with more melted butter or cooking spray and remaining batter. Top with that delicious blueberry maple syrup and enjoy!
How to keep pancakes warm
You can easily make these paleo pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a platter or oven-safe plate and place in the oven until ready to serve. This is great for hosting brunches or feeding a bigger group of people.
Can you freeze coconut flour pancakes?
Yes! Feel free to make your paleo coconut flour pancakes ahead of time and serve them at a later date. You’ll simply place the pancakes on a baking sheet so they aren’t touching, place in the freezer for 30 minutes, and then place them in freezer safe containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
I hope you LOVE LOVE LOVE this recipe as much as I do. I also recommend serving these with fresh organic eggs and a side of turkey bacon. Such a great breakfast.
More healthy breakfast and brunch recipes to try:
If you make these coconut flour pancakes, be sure to leave a comment and let me know how they turned out for you! And if you’re on Instagram, snap a photo of your pancake creation and use the hashtag #ambtiouskitchen! xoxo.
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
Amazing coconut flour pancakes served with an optional fresh wild blueberry maple syrup! These easy, banana coconut flour pancakes are delicious, paleo, dairy free, gluten free and made without baking powder! These pancakes are a great source of protein and healthy fats.
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 2 tablespoons your favorite natural nut butter of choice (I like peanut or almond butter)
- 2 eggs, slightly beaten
- ½ tablespoon honey or maple syrup
- 1/2 medium very ripe banana, mashed (about 1/4 cup mashed banana)
- ¼ cup unsweetened vanilla almond milk, plus more if necessary
- For the syrup:
- 2/3 cup wild organic blueberries
- 2 tablespoons pure maple syrup
- In large bowl whisk together coconut flour and baking soda; set aside.
- In a separate medium bowl, mix together the nut butter, eggs, honey, banana and almond milk together until smooth and well combined. Add wet ingredients to flour mixture and mix together. Note: If you find that the batter is WAY too thick (almost paste like), you can add in a teaspoon or two of milk until it is smooth, but still THICK. It will be like a thick brownie batter.
- Lightly coat a large nonstick skillet or griddle with butter or coconut oil and place over medium low heat (coconut flour is sensitive to burning so medium-low heat is best). Drop about 3 tablespoons of the batter onto the skillet; you may need to use a spoon to spread out the batter just a tiny bit. It's important not to place more than 3 tablespoons of batter at a time; the pancakes can be hard to flip if they are too large, so smaller pancakes are best. Plus mini pancakes are adorable, duh. It's very important to cook until bubbles appear on top and the edges are well cooked.
- Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. Wipe skillet clean and repeat with more melted butter or cooking spray and remaining batter. Makes 2 servings, 3 pancakes each.
To make the syrup, place maple syrup and blueberries in saucepan over medium heat. Wait until mixture begins to simmer and boil, and stir every few minutes.
Once mixture begins to breakdown and blueberries cook down about 5 minutes, remove from heat and serve warm over pancakes immediately.
Nutrition information does not include blueberry syrup because everyone likes topping their pancakes differently.
To make these completely paleo: Be sure to use a paleo-friendly nut butter.
Please do not try and sub regular flour for coconut flour; the result will not be the same.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!