Coconut Flour Pancakes
Ingredientsfor 2
280
Cal
14g
Protein
14g
Carbs
18g
Fat
- 1¼ cup coconut flour
- 24 large eggs
- 3¼ cup unsweetened almond milk
- 41 tablespoon coconut oil, melted
- 51 tablespoon honey or maple syrup
- 6½ teaspoon vanilla extract
- 7½ teaspoon cinnamon
- 8¼ teaspoon baking powder
- 9Pinch of salt
- 10Coconut oil for cooking
- 11Fresh berries and maple syrup for serving
Instructions
- 1
Whisk coconut flour, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk eggs, almond milk, melted coconut oil, honey, and vanilla. Pour wet into dry and whisk vigorously until completely smooth — coconut flour absorbs liquid aggressively, so the batter will be much thicker than regular pancake batter. Let rest 3 minutes to fully hydrate.
- 2
Heat a non-stick skillet over medium-low heat and add a small amount of coconut oil. Drop batter by 2-tablespoon scoops; use the back of a spoon to spread gently into 3-inch circles — these pancakes are delicate and should be kept small.
- 3
Cook 3–4 minutes until the edges are visibly set, the bottoms are golden, and bubbles form on the surface. Flip very carefully using a thin spatula and cook 2–3 minutes more until cooked through. They should be golden on both sides but will remain slightly denser than wheat-based pancakes. Serve with fresh berries.