Coconut Flour Pancakes
Coconut Flour Pancakes combine coconut flour, eggs, and almond milk into a batter that thickens after resting. Cooked on a non-stick skillet, these pancakes develop a tender texture with golden edges. Adding maple syrup and vanilla enhances the mild sweetness, and toppings like fruit or nut butter suit individual tastes. Adjusting milk quantity helps achieve the right consistency for flipping. This recipe is ideal for those seeking a grain-free pancake alternative that yields small, fluffy pancakes with a gentle coconut flavor.
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 397
% 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.