Gluten Free Pancakes with Coconut Flour

If you like a heartier pancake check out this recipe and enjoy some gluten-free pancakes with coconut flour.

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Let’s fill those rumbling tummies with a breakfast that will stay with them longer.

Do you ever feel like your pancake was so light it feels like you didn’t actually just eat?  And therefore you are still hungry? I have been quoted more than once saying these exact words, “I don’t even feel like I just ate!”  The good news is, you will not feel that way after eating these gluten-free pancakes!

This is an allergy-friendly recipe with dairy and egg-free options. Substitute the rice flour if needed.

Weight watchers can add 3 points for each pancake with or without eggs.

Mix dry ingredients in a medium-size bowl.

Mix oil, eggs or egg replacer, and buttermilk or milk substitute in a small bowl.
Combine liquid ingredients with dry ingredients. The texture will be a little thicker than a normal pancake mix.

Spray griddle or pan with cooking spray or oil.
Heat to medium-high.

Spoon batter onto a heated griddle or pan. Cook until nicely browned on the underside. Flip and continue to cook until brown on the other side.

Serve with nut butter, jam, fruit, butter, and syrup.
Freeze leftovers for a quick breakfast or snack.

Enjoy!

If you love pancakes as much as I do, you might also like these Homemade Guilt-Free Pancakes.

Print Recipe

Gluten-Free Pancakes With Coconut Flour    

Course: Breakfast, Brunch

Cuisine: American

Keyword: allergy-friendly, coconut flour pancakes, corn-free, dairy-free, egg-free, gluten-free, gluten-free vegan, healthy breakfast, nut-free

Servings: 11 Pancakes

Calories: 129kcal

Ingredients

• 1 cup white or brown rice flour
• 1/3 cup coconut flour
• 2 Tbsp. potato starch
• 1 Tbsp. baking powder
• 1 Tbsp. sugar or other dry sweeteners like date or coconut sugar.
• Yeast-free diets substitute  1/4 teaspoon dry or 6 to 9 drops of liquid stevia for sugar.
• 1 Tbsp. oil
• 2 eggs or egg replacer I used Ener G egg replacer
• 1 - 1/2 to 1- 3/4 cups buttermilk or milk substitute with 1-1/2 Tbsp. vinegar
• **optional add-ins - chopped nuts chocolate chips, cut up bananas, blueberries...

Instructions

• Mix dry ingredients in a medium-size bowl.
• Mix oil, eggs or egg replacer, and buttermilk or milk substitute in a small bowl.
• Combine liquid ingredients with dry ingredients. The texture will be a little thicker than a normal pancake mix.
• Spray griddle or pan with cooking spray or oil.
• Heat to medium-high.
• Spoon batter onto a heated griddle or pan. Cook until nicely browned on the underside
• Flip and continue to cook until brown on the other side.

Notes

Serve with nut butter, jam, fruit, butter, and syrup.

Freeze leftovers for a quick breakfast or snack.

3 WW points plus per pancake

Nutrition

Serving: 1pancake | Calories: 129kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 47mg | Potassium: 283mg | Fiber: 2g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 1mg