Coconut Flour Pancakes

These easy coconut flour pancakes will turn out perfect every time! They’re gluten-free, with a dairy-free option, and they’re every bit as fluffy and delicious as traditional pancakes. Serve with fresh fruit and a drizzle of maple syrup for the best breakfast treat!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings 3 medium pancakes each

Calories 356

Author Kim

Ingredients

3 tablespoons butter melted
3 large eggs
1 tablespoon maple syrup
1 teaspoon vanilla extract optional
1/4 cup (22 grams) coconut flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon ground cinnamon optional

Instructions

Preheat an electric griddle to 375ºF or a non-stick skillet over medium-low heat, and lightly coat with butter or coconut oil.
Add the melted butter and egg to a large bowl and whisk to combine. Then stir in the maple syrup and vanilla.
Add the coconut flour, baking powder, salt and cinnamon and stir until very few lumps remain.
Add about 3 tablespoons of batter (per pancake) to preheated griddle, then cook until bubbles start to form in the middle of the pancakes, about 4 to 5 minutes. Carefully flip them and let them cook on the other side, about 4 more minutes, or until both sides are golden.
Transfer the pancakes to plates and serve with maple syrup, fresh fruit, and your other favorite pancake toppings.

Notes

*Make these dairy free by using a plant-based butter.

Store leftover pancakes in an airtight container in the refrigerator for up to about 5 days, or in the freezer for up to 3 months.

Nutrition