Description
Coconut flour pancakes are a light, fluffy, and gluten-free breakfast option packed with fiber and protein. These low-carb pancakes deliver a subtle coconut flavor and can be customized with your favorite toppings. Ideal for keto, paleo, or gluten-sensitive diets, they’re a delicious and wholesome twist on the classic pancake.
Ingredients
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¼ cup coconut flour
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4 large eggs
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½ cup milk of choice (almond, coconut, or dairy)
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1 tsp baking powder
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1 tsp vanilla extract
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1–2 tbsp sweetener (maple syrup or low-carb alternative, optional)
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⅛ tsp salt
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Oil or butter for cooking (coconut oil, butter, or ghee)
Instructions
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Make the Batter: Whisk eggs in a bowl until frothy. Add milk, vanilla extract, and sweetener (if using), and mix well.
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In a separate bowl, whisk together coconut flour, baking powder, and salt. Gradually mix dry ingredients into wet mixture until smooth. Let rest for 3–5 minutes.
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Heat the Pan: Lightly grease a non-stick skillet or griddle and set over medium-low heat.
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Cook: Pour 2 tablespoons of batter per pancake into the skillet and gently spread to about 4 inches wide. Cook 2–3 minutes until bubbles form and edges are set. Flip and cook an additional 1–2 minutes until golden brown.
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Serve: Repeat with remaining batter. Serve warm with toppings like fruit, syrup, yogurt, or nut butter.
Notes
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Batter will be thick due to the absorbency of coconut flour—add a splash of milk if needed.
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Best made fresh, but can be refrigerated or frozen for later.
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For extra flavor, add cinnamon, nutmeg, or berries to the batter.
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Use dairy-free milk and coconut oil for a fully dairy-free version.
- Prep Time: 5min
- Cook Time: 15min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
