Gluten – Free Coconut Pancakes

gluten free coconut pancakes

Today is pancake day. I know I say this about a lot of foods (I’m a food blogger after all) but I love pancakes. So when we decided to cut back on gluten, I had to figure out a way to make my breakfast crave gluten-free. I only bought a few different flours (the sheer number of gluten-free flours available is overwhelming) and so I had to bumble my through the recipe without any xanthan gum or tapioca starch or potato starch or any one of the other 1500 flours available out there. I had three: coconut, sweet rice, and an all-purpose flour with garbanzo beans. I restrained myself to using only 1 T of the AP flour because I wasn’t sure we would enjoy breakfast beancakes all that much.

So the end result was a recipe fit for even non-gluten-free people. And actually, the hubs claims he prefers this recipe over the “normal” pancakes.

Dry and wet ingredients in two separate bowls.

gluten free coconut pancakes

All mixed together. I had to finagle with the recipe a bit here because the batter was way too dry at first.

gluten free coconut pancakes

I finally figured it out and below you can see two very normal-looking pancakes. The most difficult aspect of this recipe is flipping the pancakes. Normal pancakes are easily flipped and have gluten to hold them together. Since I skipped using xanthum gum and only used coconut and sweet rice flour, these pancakes are a bit more crumbly. I solved this problem by making 4″ diameter pancakes and waiting until they were thoroughly baked on one side before flipping them.

gluten free coconut pancakes

They actually fluffed up quite nicely. A dash of coconut flakes on top and a healthy dose of maple syrup.

gluten free coconut pancakes


3 T sweet rice flour
1/2 c coconut flour
1 T Bob’s Red Mill Gluten-Free All Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
2 T raw sugar

3 eggs
1 1/2 cups buttermilk
2 T coconut oil

1/4 cup milk
1 T flaxseed

1 tsp vanilla

In a bowl, combine flours and baking powder and baking soda and sugar. 

In a separate bowl, combine buttermilk and eggs and oil. Whisk thoroughly. 

In a small bowl, combine milk and flaxseed. Add to bowl with buttermilk. 

Combine buttermilk mixture and dry ingredients. Mix well and add vanilla. 

Heat 1 T butter or coconut oil in a skillet on med-high heat. Wait until pan is hot then add about a 1/4 cup of batter into pan. Spread with a spoon so that pancake measures about 4″ in diameter. Wait about 1 minute and 10 seconds then carefully flip to the other side *. Cook for on the other side for about 30 seconds. Repeat with remaining batter. 

*This part is much more difficult than “normal” pancakes since these pancakes are more “crumbly.” 


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