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.
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.
Nutrition
SaveSave
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.
I don’t, but you can find it by using a site such as myfitnesspal.com or nutritiondataself.com.