Description
Light and tender coconut flour pancakes, perfect for a comforting breakfast or brunch.
Ingredients
Scale
- 1 cup (112 g) coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup (240 ml) milk (or dairy-free alternative)
- 2 tablespoons coconut oil, melted (plus extra for cooking)
- Sweetener to taste (optional)
- Toppings of choice (e.g., fresh berries, maple syrup, yogurt)
Instructions
- Whisk together coconut flour, baking powder, and salt in a bowl.
- In another bowl, whisk the eggs, milk, melted coconut oil, and sweetener until smooth.
- Combine wet and dry ingredients, stirring until there are no lumps. Let batter rest for 3–5 minutes.
- Heat a non-stick skillet over medium heat and brush lightly with coconut oil.
- Use a 1/4-cup measure to pour batter onto skillet. Cook until bubbles form, about 2–3 minutes, then flip and cook until golden brown, about 1–2 minutes more.
- Keep cooked pancakes warm while finishing the batch. Serve warm with toppings.
Notes
Avoid overmixing the batter and let it rest to improve texture. Use a non-stick skillet to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 295
- Sugar: 0g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 10g
- Protein: 13.5g
- Cholesterol: 600mg