Buttermilk Coconut Flour Pancakes (Gluten-Free, Low Carb)

Coconut flour pancakes that are high in protein, low carb, and gluten-free!

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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

7) Vanilla

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.

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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!

Comments

  1. These look really good! I think I will try making them for my teenage son. Coconut flour is so much better for you than all of those grain based gluten free flours. Thanks for sharing.
    Dawn recently posted…Gluten Free, Dairy Free Banana PancakesMy Profile

    • coconutflourpancakes says:

      Thanks Dawn! Yes, I prefer coconut flour even to other gluten free flours, because I don’t like the processed stuff :) In response to your reply, you can make an egg-free vegan version by replacing the eggs with an egg substitute or 1 ½ tablespoon water + 1 ½ tablespoon oil + 1 teaspoon baking powder per egg. So x4 if you’ll use 4 eggs :)

      Your pancakes look great, I have to make some banana ones soon of my own!

  2. Amazing! I am obsessed with all things coconut. I love using coconut oil. Where do you find coconut flour though? I haven’t come across it I don’t think, but I am new to this whole gluten free world.

    • coconutflourpancakes says:

      Hi Jenna! I buy Nutiva’s Organic Coconut Flour and also from Bob’s Red Mill, I get mine through Amazon, but I guess you can also buy it at most supermarkets :)

    • You can buy coconut flour at Winco, if that store is near you, they carry Bob’s Red Mill organic coconut flour in their bulk section for the best price I’ve seen anywhere! Or you could make your own coconut flour, check out GAPS recipes online, or the GAPS cookbook!

  3. This is my second attempt with coconut flour and I’m finding it difficult. Everything I make is too crumbly and the texture is like mush after the second or third chew. Is it my techniqe?

    • coconutflourpancakes says:

      Hi,

      What kind of pan or skillet are you using? Coconut flour pancakes are best cooked in a non-stick pan, because they can be a bit crumbly to flip compared to regular pancakes. You would also need to cook them longer than regular pancakes so the texture is more “pancake” like. You can try making them in a smaller size so it’s easier to turn them over :)

      Hope it turns out better next time!

      Maria

  4. This is a good recipe but too salty! We actually couldn’t eat them. I would make them again but leave out the salt completely. 1 teaspoon is a lot!

    • coconutflourpancakes says:

      Hi David, I like the salt because it balances out the sweetness of the coconut flour and milk :) But if it’s too salty you can definitely leave it out or try less! 😉

  5. Where do you the Coconut Cream, I do not see it in the recipe?
    I’ve been craving Buttermilk pancakes and was looking for healthy ones.

    Thanks, Michael

    • coconutflourpancakes says:

      Hi Michael,

      I didn’t use coconut cream in this recipe, I used coconut milk. Although you could probably substitute it with coconut cream if you don’t have milk :) I used coconut milk to make “buttermilk”. Here’s an excerpt from the recipe:

      Note: 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.

      Let me know how they turn out, hope you’ll enjoy them!

      Maria

  6. I just made these. It was my first time making coconut flour pancakes. I followed the recipe exactly and they were good, but a bit too salty for my taste. I think I will just use less salt next time. Thank you

  7. I just tried making these and they look nothing like yours!!! In the bowl the batter was a great consistency but when I put it in the pan it gets very watery and spread out. I had to sub the eggs due to allergy and used the water/oil/baking powder replacer which I have done with no issue for other recipes. I’m going to try a second round and see how we do!! My hubby has a ton of food allergies and has been longing for an actual breakfast so I’m hoping I can get these right!!

    • coconutflourpancakes says:

      Hi Stef, I haven’t tried these with egg-replacers, so not sure how it would have turned out. To keep it from spreading out, your pan has to be REALLY hot (so that it cooks and stays put on first contact). I also use a measuring 1/4th cup to get them to be the same size. Hope they turn out better the second time around!

  8. just made these for the first time. I loved the flavor and the saltiness (1/8 tsp) But the texture made it difficult for my little kids to eat them. Too crumbly slash mushy? If I wanted to try adding a little bit of whole wheat flour to even out the texture, how much would you reccomend I try?

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