Coconut Flour Pancakes
These simple and delicious paleo, gluten free and dairy free coconut flour pancakes are begging to be your next breakfast.
Servings: 8 small pancakes
Ingredients
- 4 large eggs
- ¼ cup coconut milk
- 3 tablespoons coconut oil melted and cooled slightly
- 1 tablespoon raw honey
- 6 tablespoons Bob's Red Mill coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Heat a griddle or large skillet over medium heat.
- In a large bowl, whisk the eggs, coconut milk, melted coconut oil, and honey until fully combined. In a separate bowl, whisk the coconut flour, baking powder, and salt together.
- Add the dry ingredients to the wet ingredients and stir with a fork until well combined and no lumps remain.
- Grease the griddle with oil. Drop ladlefuls of batter, a scant ¼ cup each, onto the hot griddle. Cook 3 to 4 minutes until small bubbles begin to form on top, then flip. Cook 1 to 2 minutes more until cooked through.
- Serve warm with your favorite toppings.
Video
Notes
Yield: This recipe makes 8 small pancakes, sized at a scant ¼ cup of batter each. Don't be tempted to make them larger or they'll be harder to flip cleanly.
Technique: Wait for bubbles to form across the surface before flipping. Coconut flour pancakes are more delicate than standard pancakes, and flipping too early will cause them to break apart.
Measuring: Spoon coconut flour into your measuring spoon and level it off. Scooping directly from the bag packs the flour and will throw off the batter consistency.
Storage: Leftover pancakes keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in a low oven or in the microwave until just warmed through.
Technique: Wait for bubbles to form across the surface before flipping. Coconut flour pancakes are more delicate than standard pancakes, and flipping too early will cause them to break apart.
Measuring: Spoon coconut flour into your measuring spoon and level it off. Scooping directly from the bag packs the flour and will throw off the batter consistency.
Storage: Leftover pancakes keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat in a low oven or in the microwave until just warmed through.
Nutrition
Calories: 119kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 129mg | Potassium: 47mg | Fiber: 2g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg