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!).

How do you keep pancakes Fluffy?

A thicker liquid will make a thicker batter, and you need a thick batter for a fluffy pancake – thin batter makes a crêpe-like pancake. Buttermilk and yogurt are often used in fluffy pancake batters to add thickness , as adding more flour to a thin batter will make a stodgy, thick pancake.

How do you keep fluffy pancakes from deflating?

In this particular case, not beating egg whites allows them to maintain more of their structure for longer. It provides the pancake batter with greater support that does not collapse as quickly as if the whites had been beaten to stiff peaks beforehand.

What happens if you use coconut flour instead of almond flour?

Coconut flour is particularly absorbent and sucks up a lot of moisture. Replacing coconut flour for almond flour (or grain flours) requires that you adjust the amount of liquid and eggs added . A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour.

What is the ratio of coconut flour to almond flour for baking?

To substitute coconut flour for blanched almond flour while accounting for coconut flour's higher absorbency rate, use a quarter cup of coconut flour for every one cup of almond flour . This works best in recipes that don't rely on large amounts of almond flour to begin with.

Can I mix coconut flour and almond flour together?

It can also help lower the carb and calorie count . For a recipe such as my Keto Texas Sheet Cake, I use 2 cups of almond flour and ⅓ cup of coconut flour. This ratio works well and gives the cake a finer crumb. I also like to combine the two flours in keto scones, to give them right dense, slightly crumbly texture.

How do you keep pancakes from falling apart?

A common culprit with messy pancakes is a batter that is too thin. If your batter has too much liquid, it won't have enough structure to hold together during cooking and will run all over the pan when flipped. You can address this by simply adding more flour to your batter .

What causes pancakes to break apart?

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

How do you make pancakes not crumbly?

mix little. If you sift your dry ingredients together beforehand and thoroughly mix the wet ingredients before, then putting them together should be 10 vigorous seconds with a whisk. no need to let the batter sit. ... don't be afraid to add more liquid. ... make sure you're not overcooking the pancakes on too low a heat. Nov 20, 2021

Why are my pancakes folding up?

Similar to what happens when you cook a burger if you don't out a divot in it, the outside cooks quicker, moves inward and the top and bottom ball up/down. The only way I could think is by either cooking at a lower temperature or thinning out the batter a bit might also work.

Fluffy coconut flour pancakes - Panos Eats (2024)

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Paleo, gluten-free, grain-free, dairy-free and so fluffy

So, the afternoon was approaching today and it was about time for a snack. I asked Panos what he wanted to have for snack and he started singing “I would love pancakes”. So, both of us jumped up and moved to the kitchen to make pancakes. But not any regular pancakes. Fluffy coconut flour pancakes! And only that. We convert them into the ultimate sweet sandwich stuffed with a delicious peanut butter and jelly spread. Those fluffy coconut flour pancakes are so easy to make and you can have breakfast or snack in no time. Let’s get into baking.

” We converted our pancakes into the ultimate sweet sandwich and that was definitely a win!”

Fluffy coconut flour pancakes - Panos Eats (1)

What is coconut flour and how to use it

Coconut flour is an alternative flour, grain free and gluten free, which is produce from the meat of coconut, after drying and grinding process.
Its coconut flavor is very distinct and its texture is soft and light.
Coconut flour is slightly naturally sweet and usually, it is used on baking, sometimes combined with other alternative flours such as almond and tapioca or by itself.
Coconut flour is very absorbent and this is why you should follow the exact instructions and measurements to make sure that a recipe with coconut flour will be successful. Otherwise the final result might be dense.
Coconut flour is nutrient dense, high in fiber and fats and lot in carbs related to conventional flour

Fluffy coconut flour pancakes - Panos Eats (2)

Fluffy coconut flour pancakes - Panos Eats (3)

What you will need and substitutions

Eggs. I like to use pasture raised eggs as I feel that the animals get treated the way that they should be treated.
Coconut flour. The texture and the absorbance of coconut flour is unique. A little bit goes a long way so you should be careful on the amount that you use on your recipes.
Almond butter. This is my personal favorite nut butter but feel free to use any other nut or seed butter that you like.
Pantry staples: baking powder and cinnamon.
Almond milk. I used just a couple of tablespoons to think out the batter. You can use any other milk of your choice, dairy free or not.

Fluffy coconut flour pancakes - Panos Eats (4)

How I served it

Panos chosen hiseco-friendly unicorn bamboo plate* this time so I served

Fluffy coconut flour pancake sandwich stuffed with PB&J spread
Carrots and cucumbers cut with my little veggie cutters*
Kiwi flowers, cut with our starveggie cutter*

Ingredients for peanut butter and jelly spread

2 cups frozen mixed berries
½ cup peanut butter

Directions For pB&J spread

Over medium heat, add the berries in a sauce pan and simmer for 10 min making sure that you mash with the back of a wooden spoon
When it thickens remove from the heat and let it come to room temperature
Stir in the peanut butter

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How to store

Those fluffy coconut flour pancakes are best right out from the pan, while they are still warm. If you manage to have leftovers, you can always store them in an airtight container for up to two days in your fridge. They freeze beautifully too, so you can store them in a freezer bag lying flat. Just defrost for a couple of hours in your fridge or in your microwave for a quick breakfast.

Are you a coconut lover?

If you like coconut as much as we do, you should try also:

Those aromatic coconut bliss balls
This delicious carrot soup with coconut milk
This amazing chocolate coconut frosting

Fluffy coconut flour pancakes - Panos Eats (8)

Recipe by Panos EatsCourse: BreakfastDifficulty: Easy

Servings

6-8

Ingredients

3 eggs
3 tbsp coconut flour
1 tbsp almond butter
1½ tsp baking powder
½ tsp cinnamon
2 tbsp almond milk (to thin out the batter, you milk need a bit less or a bit more)
Coconut oil to grease the pan

Directions

In a mixing bowl beat the eggs until fluffy for at least two minutes
Add the almond butter, coconut flour, baking powder and cinnamon and stir well
Let the mixture seat for 2 minutes so the coconut flour will absorb the liquids
Add the almond milk one tablespoon at the time if you need to thin out the batter

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