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Fluffy Pancakes {almond & coconut flour}

June 3, 2018 by Erica 17 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 yogurt and some lemon juice. See the head notes for the exact 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 3 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.
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. AvatarBets

    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
    • EricaErica

      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
    • AvatarCarole

      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
  2. AvatarRachel

    November 9, 2020 at 9:11 am

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

    Reply
    • EricaErica

      November 9, 2020 at 4:28 pm

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

      Reply
  3. AvatarLiz

    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
    • EricaErica

      May 24, 2020 at 10:32 am

      Thank you! I love this recipe as well 🙂

      Reply
  4. AvatarKellie

    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
    • EricaErica

      March 21, 2020 at 12:42 pm

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

      Reply
  5. EricaErica

    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
  6. AvatarTheresa

    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
    • EricaErica

      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
  7. AvatarPam 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
    • EricaErica

      September 12, 2018 at 2:39 pm

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

      Reply
  8. AvatarDee Macd

    June 4, 2018 at 1:13 pm

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

    Reply
    • EricaErica

      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
  1/4  225  110
  1/2  250  130
    1  275  140
    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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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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