Best 6 Gluten Free And Egg Free Coconut Flour Pancakes Recipes

VEGAN COCONUT FLOUR PANCAKES (GLUTEN-FREE)

Steps:

• Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy.
• For best results, let the batter sit at room temperature for about half an hour before making the pancakes (I found this made the pancakes super fluffy, but if pressed for time the recipe still works without this step).
• Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
• Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake.
• Flip over and cook for another few minutes, until golden brown and crispy on both sides.
• Repeat for the rest of the batter - makes around 10 pancakes.
• Best served with extra maple syrup and fresh berries.
• Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan.

GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES

Steps:

• Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
• Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
• Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

COCONUT FLOUR PANCAKES

Steps:

• In a large bowl, whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. If the oil resolidifies, microwave the bowl for a few seconds to re-liquify it.
• Sprinkle the baking powder, baking soda, and salt over the top. Sprinkle on the coconut flour. With a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes (this allows the flour to absorb some of the liquid and the batter to thicken, and will keep your pancakes from becoming dry).
• Preheat a nonstick skillet or griddle over low to medium-low heat. Once the griddle is hot (and not a second before), portion the pancakes by 1 tablespoon batter each (do not be tempted to make them larger or they will not flip). They will spread into a 3-inch silver dollar size. Cook for 3 1/2 to 4 full minutes (it's longer than you think). Do not rush it or be tempted to crank up the heat too high or the pancakes will not cook all the way through before the outsides burn. The pancakes should be very dry at the edges and start to look set on top. To flip, wiggle a flexible spatula like a fish spatula gently underneath one edge, then coax it across the bottom, stopping as soon as you think you can flip. The pancakes are quite delicate-if it doesn't flip perfectly, don't worry, it will still taste delicious. Repeat with the remaining pancakes, adding a light amount of butter, oil, or nonstick spray to the skillet as needed to prevent sticking (I found mine flipped on a nonstick griddle without it). If you like, you can keep the pancakes warm in a 200 degree F oven while you cook the remainder. Enjoy warm with desired toppings.

COCONUT FLOUR PANCAKES

Steps:

• In a medium-sized mixing bowl, whisk eggs until just slightly frothy. Add melted coconut oil, milk, and honey, and whisk until well combined.
• Add coconut flour, salt, and baking powder to liquid ingredients and stir until just combined. Set aside.
• Heat a large skillet over a medium flame, or heat griddle to 325oF.
• Once heated, lightly grease pan with extra coconut oil, butter, or cooking oil spray.
• Drop 1 tablespoon of batter per pancake onto pan. Cook for 1 minute, or until the tops are bubbling and the bottoms are lightly browned. Flip and cook another 30-60 seconds.
• Transfer to a plate and cover with foil. Repeat with remaining batter.
• Serve with toppings of choice.

COCONUT FLOUR PANCAKES (GLUTEN-FREE, DAIRY-FREE)

Steps:

• In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
• In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
• Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
• Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
• Serve pancakes with fresh fruit and a generous drizzle of maple syrup.

GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES

Steps:

• Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
• Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.