Gluten-Free Coconut Flour Pancakes Recipe
Ingredients
- Dry Ingredients
- ½ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon optional
- Wet Ingredients
- 4 large eggs
- ½ cup milk dairy or unsweetened almond/coconut milk
- 2 tablespoons melted coconut oil or butter
- 1 –2 tablespoons maple syrup or honey optional
- 1 teaspoon vanilla extract
- Optional Toppings
- Fresh berries blueberries, strawberries, raspberries
- Sliced bananas
- Nut butter almond, peanut, or cashew
- Sugar-free syrup
- Shredded coconut
Instructions
- In a medium bowl, whisk together coconut flour, baking powder, salt, and cinnamon
- In a separate bowl, whisk together eggs, milk, melted coconut oil, maple syrup (if using), and vanilla extract
- Gradually add wet ingredients to dry ingredients, stirring gently until combined; let batter sit 3–5 minutes to thicken
- Heat nonstick skillet or griddle over medium heat and lightly grease
- Scoop ¼ cup batter per pancake onto skillet; cook 2–3 minutes until bubbles form and edges set, then flip and cook 1–2 minutes until golden
- Keep cooked pancakes warm under foil while cooking remaining pancakes
Notes
Coconut flour absorbs a lot of liquid; let batter thicken before cooking
Use enough eggs for structure and fluffiness
Cook on medium heat to prevent burning
Can be frozen or refrigerated; reheat in toaster, skillet, or microwave
Serve with fresh fruit, syrup, nut butter, or toasted coconut for variety
Batter can be made ahead and stored up to 24 hours in refrigerator; add milk if too thick