Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 servings
Coconut flour pancakes are slightly sweet, fluffy, and loaded with lots of health benefits.
Coconut flour itself is low in carbohydrates, gluten free, and can be a great substitute for regular flour. It contains more protein and fiber than wheat flour. It also has a great texture and a slightly sweet, coconut flavor.
We topped these pancakes with fresh berries and a little maple syrup, but you could also top them with powdered sugar, butter, or any fruit you like.
These pancakes are super easy to make. They mix together quickly and don't require any extra effort than regular pancakes. You don't need very much coconut flour since the fiber in the coconut fluffs up when combined with wet ingredients. So you can make quite a few pancakes from a bag of coconut flour.
Ingredients
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1/3 cup plain nonfat Greek yogurt
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3 large eggs, beaten
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1 teaspoon vanilla extract
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2 tablespoons unsalted butter, melted and cooled
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1/4 cup coconut flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1 tablespoon coconut oil, or unsalted butter
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Fresh berries, optional, for garnish
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Maple syrup, optional, for garnish
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Confectioners' sugar, optional, for garnish
Steps to Make It
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Gather the ingredients.
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Whisk together the Greek yogurt, eggs, and vanilla extract in a medium-sized bowl.
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Whisk in the cooled melted butter until smooth.
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Whisk in the coconut flour, baking powder, baking soda, and salt until there are no lumps. Allow the batter to sit for 5 minutes so the coconut flour can absorb the liquid from the batter. It will puff up a bit too while it sits. Heat the griddle on high heat. Add coconut oil (or butter) to the griddle to grease it.
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Turn down the heat down to medium-low. Add the batter to the griddle in the shape and size you wish. Cook for a few minutes or until they stop bubbling.
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Flip the pancakes and cook a few minutes on the other side.
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Make a stack and serve with berries, maple syrup, or confectioners' sugar. Dig in and enjoy.
Variations
There are many substitutions that you can make in these pancakes.
- You can use honey instead of maple syrup.
- Try coconut oil or other light-flavored oils in place of the melted butter.
- You can use sour cream instead of the plain yogurt, or vanilla yogurt, (but this will add a little extra sugar).
Tips
- Make sure you turn your griddle or skillet to low heat while these pancakes are cooking. They can burn easily, and you want to make sure they don't get too brown before they are cooked through.
- Make sure to allow the coconut flour to absorb the liquid from the batter for a few minutes before you add it to the griddle or it will make the batter gritty.
- Cool the melted butter slightly before adding it to the egg mixture or else the hot butter will scramble the eggs.
| Nutrition Facts | |
|---|---|
| Servings: 3 | |
| Amount per serving | |
| Calories | 236 |
| % Daily Value* | |
| Total Fat 18g | 23% |
| Saturated Fat 11g | 56% |
| Cholesterol 208mg | 69% |
| Sodium 463mg | 20% |
| Total Carbohydrate 9g | 3% |
| Dietary Fiber 4g | 14% |
| Total Sugars 4g | |
| Protein 11g | |
| Vitamin C 0mg | 1% |
| Calcium 147mg | 11% |
| Iron 1mg | 7% |
| Potassium 180mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
