Description
Soft, fluffy pancakes made with coconut flour, lightly sweetened and cooked until golden. They have a tender texture and a delicate coconut aroma, perfect for a cozy breakfast with maple syrup and fresh toppings.
Ingredients
Scale
- 1/4 cup coconut flour
- 4 large eggs
- 1/4 cup milk
- 1 tablespoon maple syrup
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon coconut oil, plus extra for cooking
Instructions
- Preheat a nonstick skillet over medium heat and lightly coat it with coconut oil.
- In a mixing bowl whisk together coconut flour, baking powder, and salt.
- Add eggs, milk, maple syrup, vanilla extract, and coconut oil. Whisk until the batter becomes smooth.
- Let the batter rest for about 2 minutes so the coconut flour absorbs the liquid.
- Lightly grease the skillet again if needed.
- Scoop small portions of batter onto the skillet to form small pancakes.
- Cook for 2 to 3 minutes until the edges look set and the bottom turns golden.
- Flip carefully with a spatula and cook for another 1 to 2 minutes.
- Transfer the pancakes to a plate and keep warm.
- Serve warm with maple syrup or your favorite toppings.
Notes
- Allow the batter to rest briefly so the coconut flour fully hydrates.
- Keep pancakes small because coconut flour batter is delicate.
- Cook over medium heat to prevent the outside from browning too quickly.
- Leftover pancakes can be refrigerated for up to 3 days and reheated in a skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 330mg