Delicious Lemon Coconut Flour Pancakes (Gluten-Free and Paleo)

Tart, lemony and amazing gluten-free paleo pancakes!


Lemon and coconut flour go extremely well together! The lemon in these coconut flour pancakes add that extra WOW factor. Perfect for summer picnics and brunch. 



When life hands you lemons……add them to your coconut flour pancakes!

It’s summer time! The summer weather brings a lot of things to mind: sun, beaches, holidays, etc. But for me, it means a whole ‘nother excuse to make some of my favorite refreshing lemon drinks and desserts.

The other day while making a lemon curd (for a lemon meringue gluten-free recipe I have yet to perfect), I had an idea! Lemon coconut flour pancakes. I was so excited I couldn’t wait! I absolutely love lemon in pancakes. Before I found out I was gluten-sensitive I was one of those people who frequented the cafe or diner in search of lemon pancakes. I would always order them over anything else on the menu; if they were available, they were mine! (evil laughter here)

At first I was a bit skeptical to make lemon coconut flour pancakes, because it seemed kind of boring, and I was afraid the coconut taste would overpower the lemon flavor. I went online and googled for some other recipes also making lemon coconut flour pancakes, and happily found out that other people had great success with lemon in their coconut flour pancakes!

I couldn’t find an exact recipe to follow, so I tweaked a bit. Using my Buttermilk Coconut Flour Pancakes recipe , I adapted it to incorporate the lemon juice and zest.

The result was amazing! Lemon tastes soooo extremely good in coconut flour pancakes, and the coconut flour didn’t overpower it at all! Below is the recipe I adapted and used to make these goodies.

If you have lemons and coconut flour lying around in your kitchen, this is a great way to use them! I also had the idea of making a sort of coconut flour lemon cake, but haven’t gotten around to it yet. Hopefully I’ll find the time to do it soon and post, but for now, you gotta try these lemon coconut flour pancakes!

Lemon Coconut Flour Pancakes (Gluten-Free and Paleo)

*See my notes on Buttermilk Coconut Flour Pancakes for how to make your own buttermilk (dairy and non-dairy version)

1/2 cup of Coconut Flour

3 tsp of Baking Powder

1 tsp of Salt

1 cup of Buttermilk*

2 tbsp of Coconut Oil

4 Eggs (separated)

1 whole Lemon (juice and zest)

Extra Coconut Oil for frying

What you’ll need to do:

In a large bowl mix up the dry ingredients: coconut flour, baking powder, salt.

Now, separate the egg yolks from the whites.

In a medium-sized bowl combine the wet ingredients: egg yolks, coconut oil, and buttermilk*.

Pour the egg yolk mixture into the coconut flour mixture, this will take a few minutes to whisk well together.

Using an electric mixer (or by hand if you have it in you), whip the egg whites till quite foamy, or stiff. This will make to give more rise in your coconut flour pancakes.

Fold the stiff egg white into the batter, until it’s fully incorporated.

Now add the juice and zest into your batter.

This next step is important when making coconut flour pancakes, as it determines the texture of your batter. You’re gonna need to 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 couple of minutes longer. Be patient! For coconut flour pancakes, it takes some time for the coconut flour to be able to absorb everything.

Once the flour has absorbed all the moisture and it’s at the texture you want, heat a non-stick pan on medium low, and add the coconut oil/any other kind of oil you want to use for frying. Make sure you grease it well so the coconut flour pancakes won’t stick!

I use a  1/4 cup for equally sized coconut flour pancakes, but you can also use a ladle or serving spoon. Now pour the mixture into the pan, but remember not to make them too thick, otherwise they will be difficult to flip and won’t cook evenly!

Cook them until your coconut flour pancakes are golden brown and the kitchen smells like lemony goodness!

I drizzled mine with some grass-fed butter and organic honey. Words are lacking right now…mouth too full!


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