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Fluffy Pancakes {almond & coconut flour}

June 3, 2018 by Erica 58 Comments

Almond & Coconut Flour Pancakes

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.

Almond & Coconut Flour Pancakes

Almond & Coconut Flour Pancakes

 

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As featured in
Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
5 from 12 votes

Fluffy Pancakes {almond & coconut flour}

You can use dairy-free yogurt in place of yogurt. Use milk or dairy-free milk in place of water if you would like a slightly richer pancake.
To make these pancakes dairy-free, substitute 1/4 cup of coconut milk or other diary-free milk plus 1 teaspoon of lemon juice in place of the yogurt. You can also replace the yogurt with an equal amount of cashew cream cheese or cashew ricotta.
To make this Keto, substitute your favorite low-carb sweetener in place of honey or maple syrup, or use sugar-free maple syrup.
For SCD, use 24-hour fermented yogurt and honey only.
Servings: 12 small pancakes
Calories: 104kcal

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
US Customary - Metric

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.

Nutrition

Calories: 104kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 70mg | Potassium: 23mg | Fiber: 2g | Sugar: 4g | Vitamin A: 64IU | Calcium: 32mg | Iron: 1mg
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Filed Under: Breakfast, Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Quick & Easy, Specific Carbohydrate Diet (SCD) Tagged With: almond flour, coconut flour, yogurt

Previous Post: « Spaghetti Pizza Pie
Next Post: Raw Berry Cheesecake »

Reader Interactions

Comments

  1. Kee

    January 2, 2023 at 9:46 pm

    I love pancakes and these were great!
    If you don’t have baking soda can you use baking powder, if so, how much?

    Reply
    • Erica

      January 2, 2023 at 10:50 pm

      Hi Kee. Yes! you can absolutely sub with baking powder.

      Reply
    • Erica

      February 5, 2023 at 11:51 am

      Sorry, forgot to answer your other question. You can use the same amount!

      Reply
  2. Joy Sato

    November 2, 2022 at 6:05 pm

    5 stars
    This recipe is awesome, I used almond milk instead of water and also I used butter instead of oil. Instead off putting the butter on skillet I mixed it with the batter and used non stick pan. Struggle on flipping it at first but glad with a lot of practice I’ve got the texture that I wanted to get. Covering it for about 3 to 4 minutes at very low heat on each side (to make sure will not burn it used timer haha). Making 2x the recipe saves time and worries what lunch pack to bring at work and also . Bunch of thanks for thir recipe Erica.

    Reply
    • Erica

      November 2, 2022 at 6:22 pm

      Thanks, Joy! Yes, to doubling the recipe, and that probably goes for a lot of my recipes. Batch cooking and baking saves a lot of time (and energy). Yes to low heat for pancakes with almond and coconut flour, they burn easily before rising on the inside.

      Reply
  3. Stephanie

    July 29, 2022 at 9:02 am

    5 stars
    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!

    Reply
    • Erica

      July 29, 2022 at 4:59 pm

      Hi Stephanie, yes, the serving is one pancake.

      Reply
  4. Cathy Winkel

    June 28, 2022 at 7:59 am

    I made these pancakes this morning. I added some nutmeg and cinnamon to the mixture. Really good!!!!

    Reply
    • Erica

      June 28, 2022 at 8:31 am

      Thanks, Cathy! Always good to hear ❤️

      Reply
    • Graydon

      July 10, 2022 at 4:38 pm

      only 1/2 cup water?

      Reply
      • Erica

        July 11, 2022 at 10:05 am

        Yes!

        Reply
        • Christeen

          December 10, 2022 at 9:52 am

          5 stars
          These were delicious and fluffy! I kept the temperature low as suggested and they turned out great.

          Reply
          • Erica

            December 10, 2022 at 6:23 pm

            Thanks, Christeen! Great to hear 🙂

            Reply
  5. Nora

    June 24, 2022 at 11:32 am

    hi, would it be possible to bake instead fry them as pancakes?

    Reply
    • Erica

      June 24, 2022 at 12:38 pm

      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.

      Reply
  6. Maurine MELLINGER DEROY

    June 19, 2022 at 8:23 pm

    What about those of us who eat no sweets. Will Stevia work?

    Reply
    • Erica

      June 19, 2022 at 9:00 pm

      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.

      Reply
  7. Ann samm-Regis

    June 16, 2022 at 9:11 am

    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.

    Reply
    • Erica

      June 16, 2022 at 4:27 pm

      Hi Ann, glad you found a trick, I hadn’t heard of covering the pan.

      Reply
  8. Andrea

    June 12, 2022 at 9:26 am

    5 stars
    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.

    Reply
    • Erica

      June 12, 2022 at 9:29 am

      Thanks, Andrea! So great to hear

      Reply
  9. Leigha

    March 1, 2022 at 7:48 pm

    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..

    Reply
    • Erica

      March 1, 2022 at 8:30 pm

      That sounds a little thick for this batter/recipe. You can add a bit of water to loosen it up.

      Reply
  10. Julz

    December 5, 2021 at 9:26 am

    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

    Reply
    • Erica

      December 5, 2021 at 9:48 am

      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.

      Reply
      • Julz

        December 28, 2021 at 9:00 am

        5 stars
        So… I finally made these with cashew flour and kefir. Worked beautifully and they are the most delicious, fluffy pancakes!!!

        Reply
        • Erica

          December 28, 2021 at 9:05 am

          Oh, yum! Love them with cashew flour and kefir is a great option 🙂

          Reply
  11. Ed Williams

    October 29, 2021 at 7:40 am

    5 stars
    Do you have a waffle recipe that is similar to this recipie. Love this pancake. Works great on wood cook stove.

    Reply
    • Erica

      October 29, 2021 at 11:07 am

      Great idea, I don’t have one yet 🙂 I haven’t tried this in a waffle iron but if you do, let know!

      Reply
      • Erica

        October 30, 2021 at 10:51 pm

        Update: I tested a version of this recipe as waffles and will post it soon!

        Reply
  12. Katie

    August 5, 2021 at 6:33 am

    Can you use rice flour in place of coconut flour?

    Reply
    • Erica

      August 5, 2021 at 7:58 am

      It’s possible, I haven’t tested it though.

      Reply
  13. Carla

    July 24, 2021 at 7:31 am

    5 stars
    Excellent! I make these often. I add a few blueberries to each as it cookies. They freeze nicely too . Thanks!

    Reply
    • Erica

      July 24, 2021 at 8:03 am

      Thank you! Love the cookie idea. Yum!

      Reply
  14. Sally

    July 11, 2021 at 12:50 pm

    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!

    Reply
    • Erica

      July 11, 2021 at 11:18 pm

      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!

      Reply
  15. Wendy

    June 16, 2021 at 10:30 am

    5 stars
    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!

    Reply
    • Erica

      June 16, 2021 at 12:05 pm

      Yay! Great to hear 🙂

      Reply
  16. Stephanie

    March 17, 2021 at 10:48 am

    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.

    Reply
    • Erica

      March 17, 2021 at 5:04 pm

      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

      Reply
    • Victoria Muscolino

      August 24, 2021 at 7:50 am

      5 stars
      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!

      Reply
  17. Bets

    December 28, 2020 at 8:48 am

    5 stars
    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..

    Reply
    • Erica

      December 28, 2020 at 9:53 am

      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.

      Reply
    • Carole

      March 5, 2021 at 8:59 pm

      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

      Reply
  18. Rachel

    November 9, 2020 at 9:11 am

    Is it possible to make the pancake batter ahead of time (two days)?

    Reply
    • Erica

      November 9, 2020 at 4:28 pm

      I think so, just seal it tightly before storing it in the refrigerator.

      Reply
  19. Liz

    May 24, 2020 at 10:03 am

    5 stars
    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!

    Reply
    • Erica

      May 24, 2020 at 10:32 am

      Thank you! I love this recipe as well 🙂

      Reply
  20. Kellie

    March 21, 2020 at 5:27 am

    If your out of scd yogurt can it be replaced with something else? Apple cider vinegar perhaps?

    Reply
    • Erica

      March 21, 2020 at 12:42 pm

      Lemon juice & milk is a good sub. Vinegar would not taste ideal in pancakes 🙂

      Reply
  21. Erica

    April 13, 2019 at 12:34 pm

    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.

    Reply
  22. Theresa

    November 15, 2018 at 9:10 pm

    We can’t have eggs. Do you know how these woul turn out with flax eggs as a substitute?

    Reply
    • Erica

      November 16, 2018 at 7:55 am

      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.

      Reply
  23. Pam Sier

    September 12, 2018 at 1:45 pm

    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

    Reply
    • Erica

      September 12, 2018 at 2:39 pm

      wonderful news! thanks so much for the kind words, and for buying my books 🙂

      Reply
  24. Dee Macd

    June 4, 2018 at 1:13 pm

    5 stars
    Do you have the nutritional information for this recipe please. Looks really yummy.

    Reply
    • Erica

      June 11, 2018 at 11:43 pm

      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.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
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  1/2  250  130
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    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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