Fluffy coconut flour pancakes with maple syrup

One of the things I absolutely love doing with my kids is making pancakes!.  This is a weekend or holiday treat and as I’m still on holidays, today is the day!.

Pancakes are super easy to make and once you get in your groove, they can be whipped up in about 3 mins flat.  I’ve made this batch with coconut flour only because I had some in my pantry.  The coconut scent and flavour is subtle but definitely there and glams up the pancakes without any extra effort!

Of course, the coconut flour can be substituted to all wheat flour.


1 cup SF flour

1 cup coconut flour (available from health food stores)

2 teaspoons of baking powder

1 tablespoon of sugar or your favourite alternative

1 egg

1 tablespoon olive oil

1 cup of water

1 cup of milk


1. Add flours and sugar to large bowl.  Whisk with a whisker to break down any lumps.  I never sift my flour as it adds another step and extra faffing.  The whisking does the job just as well.

2. Beat the egg, then add the oil, water and milk.

3. Gently fold the wet ingredients into the dry and mix until combined and void of lumps.

4. Cook on a pancake maker or pan in the usual method.

5. Serve with your favourite syrup or honey.  I used coconut syrup in this picture.

Extra notes:

If you are substituting the coconut flour with all SR wheat flour, take out the baking powder and reduce the water to about 1/2 cup.  The coconut flour takes on an extraordinary amount of liquid unlike regular wheat flour.



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