Paleo Coconut Flour Pancakes Recipes

PALEO COCONUT PANCAKES

Steps:

• Combine flour, baking soda, and salt together in a bowl.
• Beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.
• Beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
• Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet 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.

PALEO COCONUT FLOUR PANCAKES

Steps:

• Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
• Heat coconut oil on a griddle over medium 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.

LOW CARB KETO PANCAKES RECIPE (FLUFFY & EASY!)

Steps:

• In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)
• Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter.

BEST PALEO PANCAKES

Steps:

• Whisk all of the dry ingredients together in a bowl.
• In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
• Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
• Spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
• Serve immediately with maple syrup, bananas and other toppings.

THE BEST FLUFFY PALEO PANCAKES

Steps:

• In a large bowl, mix together almond flour, tapioca flour, baking powder, cinnamon, and salt.
• In a small bowl, whisk egg.
• Add in vanilla and milk of choice. See note for differences in milk.
• Add wet ingredients to dry ingredients and stir until combined. Batter will be thick!
• Heat a pan with 1 tbsp butter or coconut oil. Once hot, scoop 1/4 cup batter onto pan.
• If you want to add in any fruit or chocolate, now is the time.
• Let pancake cook slowly, and once bubbling or if you peak and see golden brown, flip over. This will take about 3-4 minutes and will get quicker as you cook more and more pancakes.
• Cooking the pancakes low and slow allows them to get the nice golden brown and cook in the middle.
• Once cooked all the way though, take off the heat.
• Serve with butter, maple syrup, and more fruit and enjoy.