Way back when I first whipped up a batch of pancakes using coconut flour, they seemed pretty fluffy to me. I was grateful for something close to what I wanted. That was then. Now I present to you truly fluffy pancakes using almond and coconut flour.
The trick to getting thick and fluffy pancakes is to add something acidic, like yogurt, to react with the baking soda. The reaction of the baking soda and yogurt creates carbon dioxide gas bubbles which helps the pancakes rise. The acidity from the yogurt also helps caramelize the sweetener, making the pancakes a darker color.
You can use this trick with my almond flour and coconut flour pancake recipes, and it works with my almond and coconut flour waffle recipes as well.
If you don’t do dairy, you can easily substitute the yogurt with dairy-free yogurt, or dairy-free milk and some lemon juice. You can also replace the yogurt with an equal amount of cashew cream cheese or cashew ricotta. See the head notes for measurements.
The ratio of each flour is about the same as in my other recipes that combine almond and coconut flours. The advantage of mixing these flours is that you get the benefits of each: the fiber from the coconut flour and the nutrients from the almond flour. And if you’re concerned about eating too much almond flour, mixing flours reduces the amount of almond flour needed for pancakes.
Fluffy Pancakes {almond & coconut flour}
Ingredients
- 1/4 cup coconut flour
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 3 eggs
- 1/4 cup yogurt
- 1/2 cup water
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon oil plus more for the skillet
- pinch salt about 1/8 teaspoon
Instructions
- Add all the ingredients to a food processor or blender and pulse for 10 seconds or so to combine. Alternatively, combine the dry ingredients in a large bowl, then add the wet ingredients and mix well.
- Let the mixture sit for a minute or so for the coconut flour to absorb the liquid.
- Preheat your skillet over low-medium heat.
- Add 1 to 2 tablespoons of cooking oil to the skillet.
- Spoon each pancake onto the skillet. About 1 to 2 tablespoons of batter form one small pancake.
- Cook the pancake well on the first side, about a few minutes. Bubbles may start to appear on the top of each pancake.
- Once a pancake is starting to brown around the edges and bottom, flip it to the other side and cook for another minute or so.
- Place the pancakes on a plate and continue until you've used all the batter.
- Store leftover pancakes in the refrigerator for a few days, or freeze for a few months.
They turned out very good but what exactly is a serving? Is 1 pancake a serving? My math comes to about 2 net carbs per pancake. Just looking for clarification. Thank you!
Hi Stephanie, yes, the serving is one pancake.
I made these pancakes this morning. I added some nutmeg and cinnamon to the mixture. Really good!!!!
Thanks, Cathy! Always good to hear ❤️
only 1/2 cup water?
Yes!
hi, would it be possible to bake instead fry them as pancakes?
yes! I would try them on a non-stick baking mat at about 325 degrees F for about 5 minutes or so on each side.
What about those of us who eat no sweets. Will Stevia work?
Hi Maurine, yes, Stevia should work! Remember to use the equivalent called for by the brand of Stevia you use, and make up the additional liquid with water or milk.
Hi there, I made these today and my family loved them. I did not have yogurt so I did as you suggested and used almond milk instead. I also used almond milk instead of the water. I did not have lime or lemon juice so used apple cider vinegar. I also had some difficulty flipping the pancakes but did as someone else suggested and covered the pan to help them cook faster. Will definitely make these again. Had them with agave syrup and blueberries and strawberries.
Hi Ann, glad you found a trick, I hadn’t heard of covering the pan.
These pancakes are fluffy and delicious! They have the consistency of traditional wheat flour pancakes. I’ve been following SCD for 7 years, and these pancakes are the best I’ve tried. The coconut flout makes them lighter. I’ll definitely be making them again.
Thanks, Andrea! So great to hear
Is it normal for the better to be really textured and thick thick thick? Like have to beat my whisk on the bowl edge for the better to come out of it kind of thick..
That sounds a little thick for this batter/recipe. You can add a bit of water to loosen it up.
Hi Erica! First want to tell you how much I LOVE your recipes! I follow the IBD-AID diet that was derived from SCD, and your recipes are superbly compliant or easy to adjust an ingredient here and there, so a big THANK YOU for all you do! I have had and used a 2013 version of Cooking for the Specific Carbohydrate Diet since I was diagnosed and treating with diet.
I can’t believe I haven’t made these pancakes yet! 2 questions. I generally use cashew flour in place of almond for most recipes. Do you think this will be as fluffy and work as well using cashew flour? I also only have kefir on hand. Will that work for the yogurt?
Thanks again!
Julz
Thank you so much, Julz! Yes, cashew flour will work, it’s easy to sub almond flour with cashew flour in most recipes. I haven’t tried it yet, but I think Kefir will work but it might not be as thick if the kefir is thinner (more watery) than yogurt or cashew cream.
So… I finally made these with cashew flour and kefir. Worked beautifully and they are the most delicious, fluffy pancakes!!!
Oh, yum! Love them with cashew flour and kefir is a great option 🙂
Do you have a waffle recipe that is similar to this recipie. Love this pancake. Works great on wood cook stove.
Great idea, I don’t have one yet 🙂 I haven’t tried this in a waffle iron but if you do, let know!
Update: I tested a version of this recipe as waffles and will post it soon!
Can you use rice flour in place of coconut flour?
It’s possible, I haven’t tested it though.
Excellent! I make these often. I add a few blueberries to each as it cookies. They freeze nicely too . Thanks!
Thank you! Love the cookie idea. Yum!
Hello Erica….I’m planning to try your pancake recipe…I’ve just started a low carb diet and am having some success…but I miss real pancakes. I tried a recipe made with just Almond flour, and it was okay…reminded me of corn bread texture. I was hoping mixing almond flour with coconut flour would lighten the pancakes up a bit.
I read your directions but I have a question about the nutrition info. Is it for individual pancakes? 104kcal and 5 net carbs? I’m assuming so….thanks for your response….and I will let you know how I do!
Hi Sally! Yes, coconut flour lightens it up, and my almond flour pancake recipe is also a lighter pancake, so you can’t go wrong with either recipe. The nutrition info is for one serving. Best wishes!
First time trying and it was a success. I added a little more water and vanilla and a dash of cinnamon. My son loved it!
Yay! Great to hear 🙂
I found the recipe was far too wet and would fall apart and I had to throw them out. I added whole wheat flour and had success. I also had issues with them cooking too slowly on low heat and getting two dark on high heat. It took an hour to make this from start to finish because I had to cook on a lower medium heat.
I’m sorry you had trouble. I would check the measurements. This is a well-tested recipe. Happy to review the products you used if you’d like to share. They do need to cook on a slightly lower heat for a bit longer, but not that long. Best wishes, Erica
Great recipe. I found it did not cook enough to flip so I just added a lid to the pan to help it speed up the cooking process or the top side enough for me to flip by the time the bottom side was cooked without it breaking apart. Worked great!
Used this recipe from your cookbook and these are the best gluten free pancakes I have tried, and I have tried a bunch. The combination of almond flour and coconut flour is perfect and gives them a nice, fluffy texture and smoother taste. Almond flour can cause issues if I use it too often, but these are worth a splurge and then doing without in other areas..
So great to hear! I agree 🙂 Also, you can replace the almond flour with another finely ground nut or seed flour, such as cashew or pecan flour.
Hi Erica
Do you any bread recipe that will come out like a white bread texture? Or something like a soft bread. I tried to avoid to much almond flour because I bleed. Thank you
Is it possible to make the pancake batter ahead of time (two days)?
I think so, just seal it tightly before storing it in the refrigerator.
I’ve tried a ton of SCD pancake recipes since starting the diet a year ago. This is definitely the best one I’ve tried from a texture standpoint! It doesn’t have that flat, “gritty” taste! Will be my go-to pancake recipe! Thank you!
Thank you! I love this recipe as well 🙂
If your out of scd yogurt can it be replaced with something else? Apple cider vinegar perhaps?
Lemon juice & milk is a good sub. Vinegar would not taste ideal in pancakes 🙂
You may be trying to cook them on a high flame or very hot griddle. Lower the heat and give them time to cook slowly on one side before you flip. These are pretty heavily tested.
We can’t have eggs. Do you know how these woul turn out with flax eggs as a substitute?
I haven’t tried it and generally don’t go beyond 2 flax eggs, but it might work since it’s a quick cook. You can cut the recipe in half and see if that helps.
I’ve been on SCD since June and feeling MUCH better. I have both of your cookbooks…LOVE them and use them frequently. I’m allergic to ALL grains, ALL dairy and must be careful with acidic foods. I cannot make the SCD yogurt recipe. What can I substitute for that…coconut milk seems to be okay for me to use so far.
Many thanks and hugs, Pam
wonderful news! thanks so much for the kind words, and for buying my books 🙂
Do you have the nutritional information for this recipe please. Looks really yummy.
Updated: I now have nutritional info with my new recipe layout!
I don’t, but you can find it by using a site such as myfitnesspal.com or nutritiondataself.com.