Coconut Flour Pancakes
Fluffy, wholesome, and gluten-free, these Coconut Flour Pancakes are a perfect way to start your day! Made with nutrient-rich coconut flour, they boast a unique texture and subtle sweetness that’s perfect for both sweet and savory toppings. This low-carb recipe uses pantry staples like eggs, milk (dairy or non-dairy), and a hint of vanilla extract, creating a batter that’s naturally thick and satisfying. Ready in just 20 minutes, these pancakes are cooked to golden perfection in butter or coconut oil, making them ideal for busy mornings or a relaxed weekend brunch. Whether topped with fresh berries, a drizzle of maple syrup, or a dollop of nut butter, these pancakes deliver unbeatable flavor and a healthy twist on the breakfast classic. Looking for a keto-friendly or gluten-free breakfast? Coconut Flour Pancakes are your go-to!
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Recipe Information
Ingredients
- 1/4 cup Coconut flour
- 1/4 teaspoon Baking powder
- 1/8 teaspoon Salt
- 3 Eggs
- 1/4 cup Milk (dairy or non-dairy)
- 1/2 teaspoon Vanilla extract
- 1 tablespoon Honey or maple syrup (optional, for sweetness)
- 1 tablespoon Butter or coconut oil (for cooking)
Instructions
In a medium mixing bowl, whisk together the coconut flour, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and then mix in the milk, vanilla extract, and honey or maple syrup (if using).
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free. The batter will be thicker than traditional pancake batter; this is normal.
Heat a non-stick skillet or griddle over medium-low heat and add a small amount of butter or coconut oil to grease the surface.
Using a 1/8 cup measuring cup or a ladle, pour the batter onto the heated skillet to form small pancakes (about 3-4 inches in diameter).
Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 2-3 minutes on the other side, until golden brown.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes warm with your favorite toppings such as fresh fruit, nut butter, or additional honey or syrup.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 23.5 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
