Servings: 9 Pancakes
Coconut Flour Pancakes
Grain-free pancakes made with coconut flour! These moist, fluffy, and rich tasting pancakes are the perfect breakfast for those who enjoy a grain-free or gluten-free diet. Top them with your favorite pancake toppings!
Equipment
Ingredients
- 4 large eggs
- 1 cup full-fat canned coconut milk*
- 3 tablespoons coconut oil melted and cooled
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut flour
- 1/4 cup tapioca flour*
- 1/4 teaspoon baking soda
- 1 Pinch sea salt
Instructions
- In a mixing bowl, whisk together the wet ingredients, followed by the dry ingredients until a thick batter forms. As an alternative, add all of the ingredients for the pancakes to a blender and blend until smooth. The batter will be very thick.
- Heat a griddle or skillet to medium and add enough coconut oil (or cooking oil) to coat the surface, about 2 tablespoons. Wait 3 to 5 minutes for the skillet/griddle to heat up all the way before cooking the pancakes.
- Measure a scant 1/4 cup of batter and pour onto the hot surface. Cook 3 to 4 minutes, until the sides of the pancake begin to firm up. Carefully flip and cook on the other side an additional 2 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter (Note: I cook 3 pancakes at a time on a 10-inch skillet).
- Serve pancakes with choice of toppings
Notes
*you can also use almond milk, but coconut milk results in a more moist and texturally pleasing pancake
**replace the coconut oil with olive oil, grapeseed oil, almond oil, etc if desired.
Nutrition
Serving: 1pancake, Calories: 162kcal, Carbohydrates: 10g, Protein: 4g, Fat: 11g, Fiber: 2g, Sugar: 4g