Coconut Flour Pancakes

These delicious Coconut Flour Pancakes are a gluten-free twist on the classic breakfast favorite. Made with simple, wholesome ingredients, these fluffy pancakes are a nutritious way to start the day.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 129kcal

Author Sharon Rhodes

Ingredients

¼ cup coconut flour
2 tsp baking powder
⅛ tsp sea salt
4 eggs *room temperature
1 tsp vanilla
2 tbsp melted coconut oil
¼ cup milk of choice *room temperature
2 tbsp maple syrup

Instructions

Start by adding the coconut flour, baking powder, and salt to a mixing bowl and whisk together.
Then, in a separate bowl, whisk together the eggs and vanilla. Next, add the melted coconut oil, milk, and maple syrup and whisk until combined.
Next, add the flour mixture to the egg mixture and stir until just combined. Do not overmix! Let the batter rest for 5-10 minutes.
Then, heat a large skillet or griddle over medium-low heat.
Once the skillet has warmed, add 2 heaping tablespoons of batter for each pancake.
Cook 4-5 minutes per side. Be careful flipping as the pancakes will be fragile. Use a super thin pancake flipper to make this easier.
Serve warm.

Video

Notes

Storage tips

Store any leftovers in an airtight container or a resealable plastic bag in the refrigerator. Place parchment paper between each pancake to prevent them from sticking together.
Pancakes stored in the fridge can last for 3-4 days. Easily reheat them in a toaster or in the oven.

Nutrition