Experience the incredible fluffiness of my gluten-free coconut flour pancakes. Discover the ease of preparation and enjoy the added benefits of higher fibre and protein content. Stay satisfied for hours with this nutritious keto delight.
Pancakes with coconut flour
Dairy-free coconut flour pancakes are a delightful and scrumptious keto-friendly alternative to traditional pancakes. These pancakes are made with coconut flour, which not only lends a delicate, natural sweetness but also provides a soft, tender texture that will have you swooning with every bite.
The unique, slightly nutty flavour of the coconut flour adds depth and richness to the pancakes, making them truly irresistible. Moreover, these pancakes are incredibly light and fluffy, thanks to the clever combination of ingredients that work together to create a perfect harmony of taste and texture.
In addition to being dairy-free, these coconut flour pancakes are also low in carbs, making them an excellent choice for those following a ketogenic diet or simply looking for a healthier pancake option. So, indulge yourself in the heavenly goodness of these gluten-free coconut flour pancakes and relish the satisfaction of guilt-free indulgence.
Why you will love this recipe
- Dairy-free: Perfect for those with lactose intolerance or following a dairy-free diet.
- Keto-friendly: Low in carbs, making it suitable for individuals on a ketogenic or low-carb diet.
- Delicious flavour: The coconut flour imparts a slightly nutty and naturally sweet taste that elevates the pancake experience.
- Light and fluffy texture: These pancakes have a soft, tender texture that is both satisfying and enjoyable.
- Healthier alternative: Using coconut flour makes these pancakes a more nutritious option compared to traditional pancakes made with white flour.
- Easy to make: The recipe is simple and straightforward, ensuring that anyone can whip up a batch of these delightful pancakes.
- Versatile: Can be enjoyed with various toppings like fresh berries, nuts, or sugar-free syrup, allowing you to customize your pancake experience.
- Great for meal prep: Make a large batch and store them in the fridge or freezer for a quick, convenient breakfast throughout the week.
Ingredients for no-milk pancakes
- 30 g Coconut Flour
- 3 large Eggs
- 2 tbsp Olive Oil (or rapeseed oil)
- 1 tsp Vanilla Essence
- 2 tbsp Maple Syrup (Reduced sugar or sugar-free)
- Pinch of Salt
- 1 tsp Baking Powder – optional,, but it makes them fluffier
How to make coconut flour pancakes
Frequently Asked Questions
Coconut flour is a soft, fine-textured flour made from dried, ground coconut meat. It is naturally gluten-free, low in carbohydrates, and high in fibre compared to regular wheat flour, making it a popular choice for those following a gluten-free, low-carb, or ketogenic diet.
Coconut flour is more absorbent than regular flour, so direct substitution is not recommended. When using coconut flour in place of regular flour, you may need to adjust the liquid content and use less flour in your recipe. Generally, for every 1 cup of wheat flour, you can use 1/4 to 1/3 cup of coconut flour.
While the recipe is dairy-free, it may contain eggs. To make it vegan, you can replace the eggs with a vegan egg substitute like a flaxseed meal or chia seeds mixed with water or use a commercial egg replacer.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, simply microwave them for a few seconds or warm them in a toaster oven or on the stovetop.
Yes, you can customize the recipe by adding your favourite ingredients like chocolate chips, blueberries, nuts, or spices like cinnamon or nutmeg to the batter.
When bubbles start forming on the surface of the pancake, and the edges appear cooked, it’s time to flip the pancake. Cook the other side until it turns golden brown.
Easy Dairy-Free Coconut Flour Pancakes | Keto-Friendly Recipe
- In a large jug or bowl, combine the coconut flour, oil, eggs, vanilla essence, maple syrup and salt. Mix with a hand whisk until everything is blended and smooth.
- Preheat the frying pan or skillet on low to medium heat. Induction hob no.5. When heated, pour 3 small amounts onto the pan (about 5 to 6 cm in size).
- Let it cook for about 4 minutes on one side and turn when bubbles start forming. Don't be tempted to increase the heat to cook quicker, be patient! Let it cook for a further 2 -3 minutes until golden. Repeat with the rest of the mixture.
- Serve warm with your favourite toppings. Chill or freeze any leftovers.