Coconut Flour Pancakes for two people! This zesty batch of pancakes is fluffy, grain-free, healthy, and makes the perfect sized batch for two people.
Hypothetical situation: You and/or your boo thang are jonesing for some pancakes, but you only need enough to feed one or two people, and let’s face it: you’re not into leftover pancakes.
If this sounds like a situation you’ve run into in your life, this recipe for lemon coconut flour pancakes for two is designed for you!
A quick note before we get started: If you’re new to coconut flour, this recipe will appear very strange to you. There is a ton of liquid relative to how much flour you use, and that is because coconut flour absorbs about 4 times more liquid than any other flour. In addition, coconut flour is very dense, which is why so many eggs are required when cooking or baking with it.
Because coconut flour is in its own realm when it comes to grain-free pancakes, please follow the recipe for the batter to a T. Any substitutions may result in a less-than-stellar pancake. And nobody likes a bad pancake.
How to Make Coconut Flour Pancakes For Two:
Whisk together the wet ingredients in a mixing bowl until well-combined. Add the dry ingredients and mix well until there are no more chunks of coconut flour (Note: it’s easiest to accomplish this with an electric hand mixer).
Allow the batter to sit at least 10 minutes. This process allows the batter to thicken up so that it becomes ultra fluffy when you make the pancakes.
Heat a non-stick skillet or griddle over low heat and add enough coconut oil (or cooking oil of choice) to coat the surface. Wait several minutes for the skillet to heat up all the way (I give it about 3 to 5 minutes). Just keep a watchful eye on the skillet so that the coconut oil doesn’t burn. If it begins to smoke, the temperature is too hot and you’ll want to go lower.
Measure ¼ cup of pancake batter and pour it onto the skillet. Cook 3 to 5 minutes, until the sides of the pancakes firm up. Carefully flip and cook an additional 2 to 3 minutes. This may seem like a long time, but trust me: coconut flour pancakes take a million years to cook through.
Repeat for remaining batter!
Note: While the pancakes are cooking, you’ll have plenty of time to whip up a fancy topping if you’d like. In this case, you can prepare a blueberry compote! Simply heat the blueberries in a saucepan with a couple tablespoons of pure maple syrup and a pinch of sea salt. Bring it to a full boil, then reduce the heat to a gentle boil. Allow the mixture to cook until it reaches desired thickness (I let mine go for about 3 to 5 minutes).
Serve the pancakes with a dollop of butter and the warm blueberry compote on top!
Recipe Tips:
If you are new to coconut flour pancakes, throw out everything you know about making pancakes before making this recipe.
Coconut flour pancakes are completely different from any other pancake. Avoid the temptation to go rogue on the recipe (I know, I know…I’m a rebel too and I dislike following instructions), lest the pancakes not turn out.
Be sure you do allow the pancake batter to sit. This process is key in achieving a fluffy pancake. If you want to make the batter ahead of time, you can let it chill in the refrigerator overnight before making the pancakes.
Don’t skip the part where you allow the skillet to heat up all the way (to LOW heat) before cooking.
Have patience during the cooking process – these pancakes require much longer to cook than regular pancakes.
Recipe Adaptations:
- Pretty please do not attempt this recipe using any other flour. If you’re looking for alternative flours, follow my recipes for Paleo Almond Flour Pancakes, Hazelnut Pancakes, Chocolate Buckwheat Pancakes.
- If you’re looking for a full batch of pancakes, simply double the recipe!
- Add chocolate chips, chopped nuts, or fresh berries to the batter.
- Swap orange zest for the lemon zest, or omit the zest altogether.
- Go crazy and add 1 tsp poppy seeds to the pancake batter!
Enjoy these fluffy hotcakes with your favorite person.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Lemon Coconut Flour Pancakes, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Lemon Coconut Flour Pancakes for Two
Ingredients
- 2 eggs
- 1/4 cup full-fat canned coconut milk or unsweetened almond milk
- 1 Tbsp pure maple syrup
- 1 Tbsp avocado oil or coconut oil
- 1 lemon zested
- 3 Tbsp coconut flour
- 3 Tbsp tapioca flour
- 1/2 tsp baking powder
- 1 pinch sea salt
Blueberry Compote:
- 1 cup blueberries
- 1 Tbsp water
- 2 Tbsp pure maple syrup
- 1 pinch sea salt
Instructions
- Whisk together the wet ingredients in a mixing bowl until well-combined. Add the dry ingredients and mix well until there are no more chunks of coconut flour (Note: it’s easiest to accomplish this with an electric hand mixer). Allow the batter to sit at least 10 minutes. This process allows the batter to thicken up so that it becomes ultra fluffy when you make the pancakes. If the batter appears overly thin, add more tapioca flour.
- Heat a non-stick skillet or griddle over low heat and add enough coconut oil (or cooking oil of choice) to coat the surface. Wait several minutes for the skillet to heat up all the way (I give it about 3 to 5 minutes). Just keep a watchful eye on the skillet so that the coconut oil doesn’t burn. If it begins to smoke, the temperature is too hot and you’ll want to go lower.
- Measure ¼ cup of pancake batter and pour it onto the skillet. Cook 3 to 5 minutes, until the sides of the pancakes firm up. Carefully flip and cook an additional 2 to 3 minutes. Repeat for remaining batter. Serve pancakes with blueberry compote or choice of toppings.
Make the Blueberry Compote:
- Heat all ingredients for the compote in a small saucepan over medium heat, covered. Bring the mixture to a full boil, then reduce the heat to a gentle bubble. Remove the cover and continue cooking until mixture has thickened up, about 3 to 5 minutes. Set aside until ready to sere (note: the compote will thicken as it sits).
What a recipe! I was ready to give up on coconut flour as was not having any luck with my concoctions. So glad I gave it another chance when I spotted this recipe. I added toasted coconut and the lemon zest gave the perfect bit of tang. Will be sharing and making again and again 🥰!!
Yaaaaay! I’m so thrilled to hear it, Lorraine! You’re definitely not alone- coconut flour is a tough one to work with. I’m so happy you enjoy the pancakes though!! xoxo
Hi, can agave syrup be substituted for the maple syrup in both recipes? Honey and maple syrup are higher on the glycolic scale. Is maple syrup considered Paleo?
Glycemic scale, sorry.
Hi Gina,
Yes, you can use agave. Pure maple syrup is considered paleo. 😀 xo
Hey this recipe looked great but it’s misleading to not give the nutrients by serving. If you’re marketing it as 2 servings then please do the nutrition by that amount. I got so excited thinking this was something I could have, gathered up the ingredients; and then saw the small parentheses that the nutrition is actually not per serving but for 1 pancake.
Just brought home a new Nutribullet and cant wait to try it out to make these Pancakes over the weekend! For anyone looking for a new blender I’ve done my research and posted an article to save you time. But more importantly Julia are there any other topping you could recommend and make a guide on for the coconut based pancakes? Would deeply appreciate the same! Thank You.
Hi Danesh!
I love topping the pancakes with fresh fruit (banana and berries are my favorite), almond butter, honey, or pure maple syrup 😀 Hope you enjoy!
Hi Julia,
Honey does sound amazing will definitely give it a try! Thank You. 😀
Hi, Is it possible for this recipe not to have any eggs or an egg substitute ?
Hi Emerald,
Unfortunately, coconut flour requires real eggs because it is a very finicky flour. You can make my Almond Flour Pancakes subbing flax eggs for chicken eggs if you’re able to eat nuts!