Coconut flour pancakes are a gluten free pancake option with a beautiful coconut flavour that brings a new (and healthy) twist to your typical pancake recipe.
With brands like Coconut Merchant seeing a 466% sales increase in Organic Coconut Flour in the run up to pancake day, it’s about time you give these delicious coconut flour pancakes a try to see what all the fuss is about! We’ve used coconut milk to make these coconut pancakes dairy free as well as gluten free. Coconut flour makes this recipe low carb and gives these pancakes an interesting texture that we love. You can find coconut flour in larger supermarkets, but it’s also available in health food stores and online. Nut butter adds healthy fats to this recipe, and using mashed banana provides natural sweetness without adding sugar. We served our coconut pancakes with thick Greek yoghurt and a berry compote, but you could try experimenting with any topping you like.
- 60g coconut flour
- 1/4tsp baking powder
- pinch salt
- 2tbsp almond butter (or any nut butter of your choice)
- 3 eggs, beaten
- 1 small or 1/2 a large banana, mashed
- 1bsp maple syrup
- 160ml coconut milk (or any other milk of your choice)
- 40g coconut oil
- fruit compote and yoghurt to serve (optional)
Sift the flour, baking powder and salt into a large bowl and stir to combine.
In a separate bowl, whisk together the almond butter, eggs, banana, maple syrup and coconut milk to make a smooth mixture.
Pour the wet ingredients into the flour mix and whisk gently to combine. You should have a batter that will drop off a spoon.
Heat a little coconut oil in a frying pan and spoon a small spoonful into the pan for each pancake. Cook the pancakes for about 3 minutes on each side, until golden brown. Flip gently, as coconut flour pancakes are more crumbly than those made with wheat flour.
Serve with fruit and Greek yoghurt, if you like.
If you fancy a naughty twist serve with a spoonful or two of Nutella