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Coconut Flour Pancakes Recipe

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4.1 from 6 reviews

Delight in these fluffy and flavorful Coconut Flour Pancakes, a gluten-free breakfast option made with simple ingredients like coconut flour, eggs, and your choice of milk. These pancakes are lightly sweetened with honey or maple syrup and cooked to golden perfection in coconut oil or butter, making them a nutritious and satisfying morning treat.

Ingredients

Dry Ingredients

  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt

Wet Ingredients

  • 3 eggs, room temperature
  • 1 cup milk (cow, almond, or coconut)
  • 1 tablespoon vanilla extract
  • 1 tablespoon honey or maple syrup

For Cooking

  • coconut oil or butter for frying

Instructions

  1. Preheat the Griddle: Heat a griddle or non-stick pan over medium-low heat to ensure pancakes cook evenly without burning.
  2. Beat the Eggs: In a small bowl, beat the eggs vigorously for about two minutes until frothy to help incorporate air for fluffier pancakes.
  3. Combine Wet Ingredients: Add milk, vanilla extract, and honey or maple syrup to the beaten eggs and mix thoroughly.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together coconut flour, baking soda, and sea salt until combined evenly.
  5. Combine Wet and Dry: Stir the wet mixture into the dry ingredients until fully incorporated. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquids and thicken.
  6. Prepare the Pan: Grease the griddle or pan generously with butter or coconut oil to prevent sticking and add flavor.
  7. Cook the Pancakes: Ladle approximately 1¼ cups of batter per pancake onto the hot pan. Spread slightly with the back of a spoon to shape. Cook for several minutes until the tops dry out and the bottoms turn golden brown. Flip carefully and cook for another 2 to 3 minutes until fully cooked through and both sides are browned.
  8. Serve: Serve pancakes immediately while hot, topped with butter, coconut oil, honey, syrup, or fresh fruit as desired for added flavor.

Notes

  • Letting the batter sit is essential for thickening due to the high absorbency of coconut flour.
  • Use room temperature eggs for better batter consistency and fluffiness.
  • Adjust milk quantity slightly if batter is too thick or too thin.
  • These pancakes are naturally gluten-free.

Find it online: https://flavorspath.com/coconut-flour-pancakes-recipe/