These fluffy coconut flour pancakes are a delicious and healthy breakfast option. They are gluten-free, low in carbs, and packed with flavor. Perfect for a weekend brunch or a quick weekday breakfast!
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
- Additional coconut oil or butter for cooking
Instructions
Step 1: Prepare the Batter
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In a medium mixing bowl, combine the coconut flour, salt, and baking powder. Whisk together until well combined.
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In a separate bowl, beat the eggs. Add the milk, honey (or maple syrup), vanilla extract, and melted coconut oil (or butter). Mix until smooth.
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Let the batter sit for about 5 minutes. The coconut flour will absorb the liquid, thickening the batter.
Step 2: Heat the Pan
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface.
Step 3: Cook the Pancakes
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Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
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Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown.
Step 4: Serve
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Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter, adding more coconut oil or butter to the skillet as needed.
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Serve the pancakes warm with your favorite toppings, such as fresh fruit, yogurt, syrup, or a sprinkle of shredded coconut.
Tips
- For added flavor, consider mixing in chocolate chips, nuts, or spices like cinnamon to the batter.
- If the batter is too thick, you can add a little more milk to reach your desired consistency.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Enjoy your delicious coconut flour pancakes!
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