Light & Fluffy Coconut Flour Pancakes

Quick Summary

These pancakes are grain-free, fiber-dense, and simple to whip up. By using coconut flour, you get a nutrient-packed breakfast that is naturally gluten-free and keto-friendly. Keep the heat low to achieve the perfect golden finish.

Ingredients

Method

1. 1. Whisk the eggs, milk, syrup, and vanilla in a bowl until smooth.
2. 2. Add the coconut flour, baking powder, and salt. Whisk until no lumps remain. Let the batter rest for 5 minutes.
3. 3. Heat a non-stick skillet over medium-low heat with a little coconut oil.
4. 4. Pour 1/4 cup of batter per pancake. Cook for 3-4 minutes until bubbles appear, then gently flip. Cook for another 2-3 minutes.

Nutrition Snapshot

Frequently Asked Questions

Can I substitute the eggs?

Coconut flour requires eggs for structure. I don't recommend replacing them here.

Why are my pancakes falling apart?

Likely not enough resting time! Coconut flour needs a moment to absorb the liquids.

Can I freeze these?

Yes, layer them with parchment paper and freeze for up to two weeks.