Coconut Flour Pancakes
These Coconut Flour Pancakes are a simple, naturally gluten-free breakfast made with just a handful of pantry ingredients.
Ingredients
- 4 eggs
- ½ cup coconut flour
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 tablespoon honey
Instructions
- In a medium bowl, combine the eggs, coconut flour, vanilla extract, baking powder, and honey. Whisk until smooth and fully combined. Let the batter rest for 2–3 minutes to thicken.
- Lightly grease a skillet or griddle and heat over medium-low.
- Scoop about 2–3 tablespoons of batter per pancake onto the skillet. Gently spread the batter into a circle, coconut flour batter is thick and won’t spread much on its own.
- Cook for 2–3 minutes until the edges are set and the bottoms are golden. Flip carefully and cook for another 1–2 minutes on the other side.
- Serve warm with your favorite toppings.
Nutrition
Notes
- Let the batter rest: Coconut flour absorbs liquid quickly, so resting the batter for a few minutes is essential for proper thickness and structure.
- Expect a thick batter: Coconut flour pancake batter is much thicker than traditional pancake batter and won’t spread much on its own.
- Cook low and slow: Medium-low heat prevents burning and gives the pancakes time to set before flipping.
- Keep pancakes small: Smaller pancakes are easier to flip and less likely to fall apart.
- Flip gently: Use a thin spatula and wait until the edges look set before turning.
- Adjust as needed: If the batter thickens too much while cooking, stir in a teaspoon or two of liquid to loosen it slightly.
- Serving Suggestions: We love serving these pancakes with Turkey Breakfast Sausage, Bacon Egg Muffins or a Peach Smoothie for a full meal.
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