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.
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.
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.
Yield 12 small pancakes
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.
- 1/4 cup (26 g) coconut flour
- 1 cup (96 g) almond flour
- 1/2 teaspoon baking soda
- 3 eggs
- 1/4 cup (62 g) yogurt
- 1/2 cup (235 ml) water
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon oil (plus more for the skillet)
- pinch of salt (about 1/8 teaspoon)
- 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.