Description
Light, tender, and deeply comforting pancakes that are gluten-free and lower-carb, perfect for cozy mornings or brunch gatherings.
Ingredients
Scale
- 1 cup coconut flour
- 6 large eggs
- 1 cup milk (or almond milk)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut oil (melted or melted butter)
- Sweetener to taste (optional; e.g., 1–2 tablespoons maple syrup, honey, or 1–2 teaspoons powdered erythritol)
Instructions
- Combine the coconut flour, baking powder, and salt in a mixing bowl. Whisk to remove lumps.
- In another bowl, whisk the eggs until slightly frothy; then add the milk and melted coconut oil (and sweetener/vanilla if using).
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined. The batter will be thicker than typical pancake batter—let it sit for 3–5 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Use a 1/4-cup measure to pour batter for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook until golden brown on both sides (another 1–2 minutes).
- Serve warm with your favorite toppings.
Notes
Coconut flour absorbs much more liquid than grain flours; measure carefully and rest the batter to hydrate properly. For fluffier texture, whip egg whites and fold into the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 2.9g
- Sodium: 275mg
- Fat: 16.5g
- Saturated Fat: 5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 20.3g
- Fiber: 10.6g
- Protein: 17g
- Cholesterol: 280mg