Vegan Coconut Flour Pancakes
There is nothing more comforting and assuring than a stack of vegan coconut flour pancakes. I use coconut flour, almond milk, and baking powder to create soft and light pancakes that are ready and on the table in just 25 minutes. They are gluten-free and dairy-free while retaining the classic characteristics of a beloved breakfast treat.
Servings: 16 pancakes
Calories: 48kcal
Ingredients
- 1 tsp Baking Powder
- 1 cup Gluten-Free All-Purpose Flour
- ¼ cup Coconut Flour
- 4 tbsp Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 2 cups Unsweetened Almond Milk
Instructions
- In a mixing bowl whisk together the vanilla extract, apple cider vinegar and almond milk.
- Whisk together the baking powder, flours and sugar in a separate mixing bowl.
- Pour the wet ingredients into the dry ingredients and whisk until smooth.
- Allow the pancake batter to rest for 10 minutes before cooking.
- Lightly coat a skillet with spray oil and heat over a medium heat.
- Drop a ¼ cup of batter into the skillet and cook until bubbles appear, flip the pancake over and continue to cook for another 4 minutes or until completely cooked through.
- Remove from the skillet and repeat with remaining batter. Batter makes about 16 pancakes.
- Serve pancakes either warm or cold topped with your favorite pancake toppings.
Notes
- My #1 Secret Tip for this vegan coconut flour pancake recipe is to let the batter rest before cooking. Coconut flour absorbs a lot of liquid right away, but continues to thicken as it sits. Cooking the batter immediately will cause the pancakes to spread too much. I let the batter rest for 10 minutes, which allows the flour to fully hydrate, giving me a thicker, more stable batter that cooks evenly.
- Adjust thickness: If the batter becomes too thick after resting, I add a splash of almond milk and stir through until loose. If the batter seems too thin, I add 1 teaspoon of gluten-free flour at a time until thicker, then let it rest for 5 more minutes.
- Use medium heat: I cook on a moderate heat so the pancakes cook through evenly without browning too quickly.
- Test pancake: I use a small amount of batter and make 1 test pancake first. This allows me to check the texture, flavor, and heat before proceeding with the rest of the batter and gives me a chance to adjust where needed.
- Do not press down: As tempting as it may be, I never press my coconut flour pancake flat after flipping. This squeezes out all the air that the leavening agents work so hard to create.
- Keep milk at room temperature: Cold milk slows down the reaction between the apple cider vinegar and baking powder, which means less lift and flatter pancakes.
Nutrition
Serving: 1pancake | Calories: 48kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 30mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g