Vegan Coconut Flour Pancakes (Gluten-Free) - Rhian's Recipes (2024)

FAQs

Why are my coconut pancakes falling apart? ›

The main reason coconut pancakes fall apart comes down to the brand of coconut flour you use. I've used some brands that have a very weak consistency and aren't as absorbent, which can be a problem (you want your coconut flour to act like a sponge!).

Over-mixing, not resting the batter, cooking too quickly, not making the pancake batter thick enough and not using a good recipe could all be reasons your vegan pancakes come out gummy. To avoid it happening again follow all of the tips in this post and give one of my vegan pancake recipes a try.

Coconut flour is high in fiber, protein, low-glycemic, and since coconut is a fruit and not actually a grain-based flour, it is naturally gluten-free, grain-free, and nut-free!

When the flour is moistened with water (or with milk and eggs, which are composed mainly of water), the gluten molecules become active.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

You forgot to add baking powder

Baking powder or baking soda (depending on the recipe) will help your pancakes to rise more, preventing a gummy texture. Make sure you don't forget this ingredient! It's also important that you don't get the two ingredients mixed up because they work differently.

Over mixing is your enemy.

When wheat flour is mixed too much, it stresses the gluten and leads to tough, gummy, terrible pancakes. Seriously, a few swirls to incorporate the wet & dry ingredients is enough. You want to leave lots of lumps in your batter.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

Use a 1:4 ratio when substituting coconut flour with all-purpose flour. This means that for every 1 cup of regular flour, you only use ¼ cup of coconut flour. Following this ratio will help make your low-carb baked goods come out the way you hope.

Does coconut flour spike blood sugar? ›

Coconut flour appears to have a low glycaemic index of 51 which means it should cause less of a spike in blood sugar levels than wheat flour, which has a glycaemic index of 69. This is because coconut flour is high in fat and fibre, which work to slow down the release of sugar in the bloodstream.

Cassava Flour

This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour. It has a neutral flavor and is easily digestible.

Gluten-friendly pancakes and waffles are made with the same rice- flour-based batter while gluten-friendly Ultimate Steakburgers include a bun made with a blend of rice flour, milk, egg whites, a touch of honey for sweetness and other gluten-friendly ingredients.

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed. Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.

Bread flour can contain up to 13% gluten, while all-purpose flour, a flour often used in pasta, typically has 8-11% gluten content. However, these percentages can change based on the type of grain and flour used when making bread and pasta.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour. Or you might be turning too soon.

If the batter is too thin, or you have used insufficient eggs then you may find that your pancakes break up easily.

Why are my almond flour pancakes falling apart? Since almond flour is gluten-free, the pancake batter needs to have enough eggs in it to help the almond flour bind together.