Coconut flour pancakes that are high in protein, low carb, and gluten-free!
Simple and delicious! The addition of buttermilk in these coconut flour pancakes, makes them light and fluffy.
These gluten-free, high protein coconut flour pancakes are some of my favorite treats to make, mainly because they are sooo darn easy! Being gluten-sensitive, cooking sometimes becomes a hassle, as I usually have to rack my brain/research for alternatives to something that normally I could make in a snap.
That’s why I’m so happy to share this recipe. These coconut flour pancakes are easy like, “I just woke up Sunday afternoon at 1PM and I’m starving” easy. I actually first made these goodies one particular day when I was low on ingredients, lazy, and craving a sweet treat.
Luckily for lazy me, these coconut flour pancakes turned out way better than I expected, with minimal effort! If you want a healthy, gluten-free treat, with minimal ingredients and no fuss, these coconut flour pancakes are for you!
Make sure you see the complete recipe below. In my notes I’ve given two versions for these coconut flour pancakes: one with dairy and one dairy-free. In my opinion, I think they’re both equally good, but you be the judge!
Gluten-Free Low-Carb Buttermilk Coconut Flour Pancakes:
Makes about 10 pancakes. Serves 2. Or 1 really hungry person.
*Notes: The recipe below calls for buttermilk. Usually I do this with 1 cup of milk + 1.5 Tbsp of lemon juice OR 1 Tbsp of vinegar. If you want to do a dairy-free version of these coconut flour pancakes, you can replace the milk with 1 cup of almond milk OR coconut milk + 1.5 Tbsp of lemon juice OR 1 Tbsp of vinegar to make buttermilk. If you’re making buttermilk from scratch, make sure you let it sit for a couple of minutes. I usually make it first thing before making the rest of the batter for the coconut flour pancakes.
1) Coconut Flour 1/2 Cup
2) Baking Powder 3 Tsp
3) Salt 1/8th tsp
4) Buttermilk* 1 Cup
5) Coconut Oil 2 Tbsp
6) Eggs (separated) 4 Eggs
1 Tsp Extra Coconut Oil for frying
What you’ll need to do:
In a large bowl combine coconut flour, baking powder, salt; mix well.
Separate the egg yolks from the whites.
In a medium-sized bowl combine egg yolks, coconut oil, buttermilk, and vanilla.
Pour the egg yolk mixture into the coconut flour mixture, whisk until all ingredients are incorporated.
Whip the egg whites till quite foamy, almost stiff or if you have the time, peaks! This will make your coconut flour pancakes fluffy!
Fold the egg white mixture into the batter, until it’s fully incorporated.
Now, this next step is important when making coconut flour pancakes. Let it sit for 4-5 minutes in order to let the coconut flour absorb all the moisture. If the mixture appears too runny let it sit for a while longer. Be patient! For coconut flour pancakes, it takes a while for the flour to absorb everything. If after about 5 minutes you still feel it’s too runny, you can add 1 Tbsp of coconut flour.
Heat a non-stick pan on medium low, and add the coconut oil/any other kind of oil you want to use for frying. Don’t let it get too hot, you want just a medium heat temperature–coconut flour pancakes cook fast!
Using a 1/4 cup for equally sized coconut flour pancakes, pour the mixture into the pan, remember not to make them too thick, otherwise they might be hard to flip!
Cook these babies until golden brown on either side. Mmmm.
Ah. Now to devour!. I topped mine with honey and butter, but you could eat these coconut flour pancakes with jam, maple syrup or even plain! They’re that good.
How did your coconut flour pancakes turn out? I hope you’re enjoying them right now! If you’re not too busy eating, leave a comment below!