Coconut Flour Pancakes
User Reviews
3.9
Coconut Flour Pancakes
Description
The Coconut Flour Pancakes recipe features a blend of coconut flour and baking powder mixed with eggs, almond milk, maple syrup, and vanilla. Coconut flour's absorbent nature requires the batter to rest, allowing it to thicken appropriately before cooking. Cooking on a lightly oiled or sprayed skillet produces pancakes that show bubbles and dry edges before flipping, ensuring they are cooked through and lightly browned. The mild sweetness from the maple syrup and vanilla complements the subtle coconut taste without overpowering it.
These pancakes have a tender texture with a slightly dense crumb typical of coconut flour-based recipes. The flexibility to add more almond milk if the batter thickens too much helps maintain a manageable consistency for cooking.
Serve these pancakes drizzled with additional maple syrup or topped with fruit or nut butter to add flavor and moisture. Their composition makes them suitable for those avoiding grains, offering a different pancake experience from traditional wheat versions.
Ingredients
- ¼ cup coconut flour
- 1 teaspoon baking powder
- 2-3 egg most people prefer 2 eggs!
- ¼ cup almond milk plus ½ - 1 Tablespoon more if needed
- 1 Tablespoon maple syrup
- ½ teaspoon vanilla
- cooking spray non-stick
Toppings
- maple syrup fruit, nut butter
Instructions
- Mix together coconut flour and baking powder in a medium bowl.
- In a separate bowl, beat eggs until well blended. Add milk, maple syrup and vanilla.
- Add wet ingredients to the dry ingredients and stir until lumps disappear. Let sit for 2-3 minutes so that the coconut flour absorbs some of the liquid. If the batter seems too thick you can add a bit more milk.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). Pour about ¼ cup of batter per pancake onto the hot skillet or griddle. Cook until bubbles come to the surface of the pancake and the edges start to look dry. Flip and cook until bottom is golden brown.
- Serve with toppings of choice.
Notes
- Use 2 eggs for better pancake structure, though 3 eggs were used in the original version.
- Adjust the almond milk amount slightly if the batter becomes too thick after resting.
- For a low-carb variation, omit the maple syrup or substitute it with a low-calorie sweetener.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 397kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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