Coconut flour pancakes recipe

Coconut flour pancakes are both gluten-free and dairy-free and have a light, delicate flavour.

A healthier take on the classic pancake recipe, these coconut flour pancakes are low-carb, high in protein and packed full of fibre. Available to pick up in most big supermarkets and health stores, it's the coconut flour that adds a nice texture and bite to the batter. And we've teamed it with a healthy nut butter and mashed banana to give it a delicious natural sweetness without adding sugar. Serve your stack with a dollop of greek yogurt and berry compote for a guilt-free sweet treat.

Ingredients

• 60g coconut flour
• 1/4tsp baking powder
• pinch salt
• 2tbsp almond butter (or any nut butter of your choice)
• 3 eggs, beaten
• 1 small or 1/2 a large banana, mashed
• 1bsp maple syrup
• 160ml coconut milk (or any other milk of your choice)
• 40g coconut oil
• fruit compote and yoghurt to serve (optional)

Method

1. Sift the flour, baking powder and salt into a large bowl and stir to combine.
2. In a separate bowl, whisk together the almond butter, eggs, banana, maple syrup and coconut milk to make a smooth mixture.
3. Pour the wet ingredients into the flour mix and whisk gently to combine. You should have a batter that will drop off a spoon.
4. Heat a little coconut oil in a frying pan and spoon a small spoonful into the pan for each pancake. Cook the pancakes for about 3 minutes on each side, until golden brown. Flip gently, as coconut flour pancakes are more crumbly than those made with wheat flour.
5. Serve with fruit and Greek yoghurt, if you like.

Top tips for making coconut flour pancakes

It's a good idea to let the batter rest a few minutes before making your pancakes. This allows the flour time to soften and dissolve, which will help give your pancakes a little lift to them.

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