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Coconut Flour Pancakes

Coconut Flour Pancakes

Coconut Flour Pancakes

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Mixing bowls
2
Whisk
3
Spatula
4
Griddle or non-stick pan
5
Measuring cups and spoons

Ingredients

Dry Ingredients

  • 1
    0.5 cup Coconut Flour
  • 2
    1 teaspoon Baking Powder
  • 3
    0.25 teaspoon Salt

Wet Ingredients

  • 1
    4 count Large Eggs
  • 2
    1 cup Milk
  • 3
    1 tablespoon Sweetener (maple syrup, honey, or stevia)
  • 4
    1 teaspoon Vanilla Extract
  • 5
    2 tablespoon Melted Coconut Oil or Butter

Optional Toppings

  • 1
    0 to taste Fresh berries
  • 2
    0 to taste Maple syrup
  • 3
    0 to taste Whipped cream

Directions

1

Combine Dry Ingredients

In a medium-sized mixing bowl, whisk together the coconut flour, baking powder, and salt. Ensure there are no clumps of flour for a smooth batter.

2

Combine Wet Ingredients

In a separate bowl, whisk together the eggs, milk, sweetener, vanilla extract, and melted coconut oil or butter until well combined. The mixture should look light and slightly frothy.

3

Combine Wet and Dry

Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or spatula to gently mix the batter until just combined. Be careful not to overmix; a few small lumps are okay.

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4

Let the batter rest

Allow the batter to sit for 5-10 minutes. This allows the coconut flour to absorb the liquid, thickening the batter to a perfect pancake consistency. The batter will become noticeably thicker.

5

Preheat Pan

Preheat a lightly oiled griddle or non-stick pan over medium-low heat. If using an electric griddle, set the temperature to 300°F (150°C). A drop of water should sizzle gently when the pan is ready. SAFETY WARNING: Be careful with hot surfaces and hot oil.

6

Cook Pancakes

Pour 1/4 cup of batter onto the hot griddle for each pancake. Avoid overcrowding the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The edges will start to look set, and small bubbles may appear on the surface.

7

Flip and Cook Other Side

Flip the pancakes using a spatula and cook for an additional 2-3 minutes, or until the other side is also golden brown. Gently press down on the pancakes with the spatula to ensure even cooking.

8

Serve and Enjoy

Remove the cooked pancakes from the griddle and transfer them to a plate. Serve immediately with your favorite toppings such as fresh berries, a drizzle of maple syrup, or a dollop of whipped cream. Enjoy the warm, fluffy pancakes!

Recipe Tips

  • Coconut flour absorbs a lot of liquid, so it’s crucial to let the batter rest for it to thicken.
  • If the batter is too thick, add a tablespoon of milk or water at a time until it reaches desired consistency.
  • Use a non-stick pan to avoid pancakes sticking. If you don't have non-stick, use a little more oil or butter.
  • For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.
  • Always wash your hands and utensils before preparing food to prevent foodborne illness.

Nutrition Facts (per serving)

Calories

180 kcal

Carbs

10g

Protein

7g

Fat

13g

Fiber

5g

Sugar

3g

Sat. Fat

8g

Sodium

150mg

Trans Fat

0g

Cholesterol

150mg

Potassium

100mg

Vitamin A

50%

Vitamin C

2%

Calcium

30%

Iron

2%

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