Gluten-Free Fluffy Coconut Almond Flour Pancakes
Light and fluffy pancakes made with a blend of coconut and almond flours, creating a tender texture without traditional wheat flour. The recipe includes two variations - one using eggs for extra richness, and another using oats and pumpkin puree. Both versions feature chocolate chips and warm cinnamon spice. Perfect for weekend breakfast or brunch when you want something special but still wholesome. The batter benefits from a brief resting period to achieve optimal fluffiness.
Ingredients
- 2 tablespoons coconut flour
- ½ cup almond flour
- ½ teaspoon baking powder
- 2 tablespoons sweetener, granulated
- 1 teaspoon cinnamon
- 3 large eggs
- ¼ teaspoon vanilla extract
- ¼ cup sugar free chocolate chips
- ¼ cup milk
- 1 cup rolled oats(optional)
- 1 teaspoon baking powder(optional)
- ½ cup milk(optional)
- 1 teaspoon vanilla extract(optional)
- ½ cup pumpkin purée(optional)
- 1 tablespoon apple cider vinegar(optional)
- 2 tablespoons chocolate chips(optional)
Instructions
- 1
Add all ingredients except chocolate chips to a high-speed blender or mixing bowl and pulse or mix until a thick batter forms
- 2
Stir in the chocolate chips
- 3
Allow the batter to sit for 5-10 minutes
- 4
If batter is too thick after resting, add extra milk as needed
- 5
Preheat a lightly greased non-stick pan over low-medium heat
- 6
Pour even quarter-cup portions of batter into the heated pan
- 7
Cover the pan and cook for 2-3 minutes until edges are golden and slightly bubbling
- 8
Flip and cook for 1-2 minutes more until cooked through
- 9
Repeat until all batter is used
- 10
Serve immediately or cool completely before freezing
Tips
Let the batter rest for 5-10 minutes to allow the coconut flour to absorb moisture and create fluffier pancakes
Cook over low-medium heat to prevent burning while ensuring the centers cook through completely
Cover the pan while cooking to help steam the pancakes and achieve better rise
Good to Know
Refrigerate cooked pancakes for up to 3 days in airtight container
Batter can be made night before and refrigerated, may need thinning with milk
Serve warm with butter, syrup, fresh berries, or nut butter
Common Mistakes
Don't skip the resting time to avoid dense pancakes
Keep heat at medium-low to avoid burning the outside while inside stays raw
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I make these without eggs?
Yes, the recipe includes a vegan variation using oats and pumpkin puree instead of eggs and alternative flours.
How long do these pancakes keep?
Store in refrigerator for up to 3 days or freeze for up to 3 months in freezer-safe bags.
Can I use regular flour instead?
Yes, but use about 3/4 cup all-purpose flour total and the texture will be different from the original recipe.