If you’re like us, pancakes are your dream breakfast! Fluffy, bathed in honey or maple syrup, with fresh fruits on the side – there is no better start of the day. While classic pancakes can make you bloat and burden your digestion, these banana coconut flour pancakes are light and easy, packed with protein and healthy fats, making a low carb breakfast to keep you full and energised until lunch without overwhelming your digestion.
HOW TO MAKE COCONUT FLOUR PANCAKES
While eating gluten isn’t a problem in our house, we like to keep it for occasions and experiment with alternative flours instead, just to give the digestive system space to do its job without being overwhelmed. Buckwheat and almond flour are the most used gluten-free alternatives, coconut is also a flour that I like to use especially for sweet bakes. I love the delicate coconut flavour and the light texture that it adds to the pancakes. However, keep in mind that you’re not using the usual plain flour which keeps everything together like magic. Coconut flour tend to burn very quick, and the pancakes are not easily flipped over if making large diameter ones. Cook your coconut pancakes quick and make them smaller in size (I made mine just by scooping a large tablespoon of batter, turning to a 4 inch diameter pancake).
HOW DO I SUBSTITUTE COCONUT FLOUR FOR REGULAR FLOUR
Remember that coconut isn’t a grain and doesn’t have gluten, so its flour is just a fine grind of its flesh and doesn’t really act like a normal flour. This is why you can’t substitute the coconut flour for regular flour in a 1:1 ratio. The coconut flour is low in carbohydrates and high in fibre and protein, it’s denser and very absorbent, giving a gritty texture to your pancakes if added in 1:1 ratio. If a recipe calls for 1 cup normal flour, use 1/4 cup coconut flour. Adding eggs to your coconut flour pancake will help you keep them together and give them structure. For each 1/4 cup coconut flour we recommend adding 1 egg.
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Coconut Flour Pancakes - Gluten-Free and Dairy-Free
A gluten-free coconut pancakes recipe to help you enjoy your dream breakfast without getting bloated or loosing energy.
- 2/3 cup coconut flour
- 4 eggs
- 1/2 cup unsweetend almond milk
- 1/2 ripe banana frozen
- 2 tbsp coconut oil melted, plus extra for frying
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- Raw honey, coconut flakes, fresh fruits, to serve
Beat the eggs into a large bowl.
Add the banana, coconut oil and almond milk into the blender and process to obtain a smooth liquid. Pour over the beaten eggs
Add the rest of the ingredients and mix to obtain a creamy batter.
Grease a skillet with coconut oil, and scoop the batter to form 4 inch diameter pancakes.
Cook over medium heat for two minutes, until small bubbles appear on top, then flip over and cook two more minutes.
Continue the same with the rest of the batter.
Serve warm, drizzled with honey, sprinkled coconut flakes, next to fresh fruits.