Recipe: Coconut Flour Pancakes (GF)

Good morning bakers! 

Those of you who follow my social media feeds on Instagram, Twitter or Facebook  will have seen that I’m often posting about healthy food I make. You will also see that I do try my hand at baking too, but not just ordinary baking. 

I like to experiment with ingredients and try to make a more healthy product, substituting sugars or flours to make my food more diverse; the thing is, it doesn’t always go to plan and I’ve been known to make some rather peculiar tasting ‘brownies’ recently.

I also tried to make protein pancakes using my Whey powder instead of flour but honestly they weren’t any better. 

Then I hit gold with the Coconut Flour Pancakes which are made from all gluten free products and natural sweeteners. After sharing my success on Facebook I’ve had requests for the recipe so here it is! 

RECIPE: COCUNUT FLOUR PANCAKES (GF)



Ingredients:

1/4 Cup Coconut Flour (can be purchased in the supermarket) 

1/3 Cup Rice Milk

1/5 Teaspoon Bicarbonate of Soda

2 Tablespoons of honey

A pinch of salt

1 Tablespoon of coconut oil (not heated)

1 Tablespoon of butter (& some extra for cooking)

3 Eggs

1/2 Teaspoon vanilla extract 



Method:

1. Mix together the coconut oil, butter, eggs & honey. Don’t worry about the coconut oil being a bit lumpy, just break the lumps down so they are not too big.

2. Mix in your rice milk, vanilla extract, baking soda & salt.

3. Add the coconut flour and mix into a paste like consistency. Don’t go too mad with the mixing though, it will still be lumpy & that’s ok!

4. Heat a small amount of butter in a small frying pan over a medium high heat. Pour a small amount of your mix in, remember those lumps will melt so it will expand slightly, its quite a thick mix so it doesn’t take a lot to make a thick pancake!

5. Flip. After around 45 seconds to a minute (or until you think it’s firm enough) flip or turn your pancake over. If the first side isn’t quite ready you can always flip it again.

6. Once both sides are golden brown and firm serve and enjoy warm with your desired topping. I chose strawberries and maple syrup. 


These pancakes are also lovely reheated the day after, just microwave for a few seconds. 

Follow me on social media and let me see your pancake attempts! Have you made any other healthy recipes? Let me know in the comments below. 

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6 Comments

  1. These look amazing. I’ve tried cooking with coconut flour before but it’s turned out horrible- too dry and crumbly- I think I got the quantities wrong. I might give these a go as I’ve still got a bag of coconut flour in the fridge.

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