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Coconut Flour Pancakes

Fluffy, gluten-free pancakes made with coconut flour, offering a delightful flavor perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup milk or dairy-free alternative
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a mixing bowl, whisk together the coconut flour, baking powder, and salt.
  2. In another bowl, beat the eggs, then add the milk, honey, and vanilla extract.
  3. Pour the wet mixture into the dry ingredients and stir until just combined.
  4. Preheat your non-stick skillet or griddle over medium heat.
  5. Add a teaspoon of coconut oil to the skillet and let it melt.
  6. Pour about a quarter cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
  7. Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.
  8. Transfer the pancakes to a plate and keep them warm while cooking the remaining batter.
  9. Serve warm with your favorite toppings.

Notes

Let the batter rest for a few minutes before cooking for fluffier pancakes.