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

FAQs

Why are my coconut pancakes falling apart? ›

Why do my coconut flour pancakes fall apart? A batter using coconut flour doesn't stick together as well as a batter using wheat flour would. Adding coconut cream or another type of fat (cream cheese, ghee) can help hold things together.

Made from dried, ground coconut meat, coconut flour is a natural byproduct of coconut milk production. Like wheat flour, coconut flour is a white or off-white flour commonly used in baking. Since it doesn't contain gluten, people on gluten-free diets can substitute coconut flour in their recipe for baked goods.

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

Coconut flour can be used in a variety of recipes as a substitute for wheat flour and is a popular gluten-free and grain-free flour alternative used in baking. Keep in mind, however, that it cannot be used as a 1-to-1 replacement for wheat flour in a recipe.

Dough will often be much thicker than expected when baking with coconut flour. Don't worry too much, just keep going. A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you'll also want to increase the number of eggs.

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.

Unlike grain flours, coconut flour contains a substantial amount of fat. This fat is primarily saturated and largely comprised of medium-chain triglycerides (MCTs), which may reduce inflammation and support healthy metabolism ( 1 , 2 ).

The Original Gluten-Friendly Pancakes are made from batter that blends rice flour, sugar, milk, eggs and other gluten-friendly ingredients. Served in a stack of four topped with whipped butter, the pancakes are available as a combo with a selection of eggs, bacon or sausage and hash browns.

The flour with the lowest amount of gluten in it is cake flour containing only 7-9% gluten. It is of course used in cake, but also muffins and delicate cookies. All-purpose flour has 8-11% gluten in it. It can be used to make things like waffles, pie crusts, pastries, and cookies.

Why are my gluten-free pancakes chewy? ›

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.

Coconut flour is free from gluten, so it's a suitable option for people with celiac disease, wheat allergy, or non-celiac gluten sensitivity ( 1 ).

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Almond flour is low in carbohydrates and rich in healthy fats, while coconut flour is higher in fiber and a good source of medium-chain triglycerides (MCTs). Almond flour and coconut flour are two popular alternatives to traditional wheat flour, especially for those following gluten-free or grain-free diets.

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.

Protein pancakes may fall apart if your batter does not have a proper balance of wet ingredients to balance the addition of protein powder. To avoid this happening, use a recipe from a trusted source that has been tested with the type of protein you wish to use.

Why do pancakes curl up at the edges? - Quora. The outside has a higher surface area ratio and cooks quicker which creates tension tugging it inwards. 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.

batter is too runny. when you make pancake batter, make sure the wet ingredients are less than/equal to the dry ingredients. and ONLY mix the batter until combined.