Description

Soft, fluffy, and golden gluten-free coconut flour pancakes that are naturally grain-free and dairy-free. These quick, high-protein pancakes are easy to make with pantry ingredients and require a simple resting step for the perfect texture.

Ingredients

Scale

1/2 cup (50g) unsweetened, finely ground coconut flour
4 large eggs, room temperature
1/2 to 3/4 cup (120-180ml) milk (almond, oat, or cow’s milk)
1 teaspoon baking powder
2 tablespoons (30g) maple syrup or honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon butter or coconut oil (for cooking)

Instructions

In a medium mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, and salt until smooth and slightly frothy.
Add the baking powder and coconut flour to the wet mixture. Whisk until just combined; the batter will look thick and pasty.
Let the batter rest for 5-10 minutes to allow the coconut flour to fully absorb the liquid.
Heat a non-stick skillet or griddle over medium-low heat and add a small amount of butter or oil.
Scoop 1/4 cup of batter into the pan for each pancake. Do not spread the batter.
Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip gently and cook for another 1-2 minutes until golden brown and firm.
Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking the remaining batches.

Notes

Coconut flour is highly absorbent, so precision with measurements is key. The resting step is crucial for fluffiness; do not skip it. Keep heat on medium-low to prevent burning. If adding berries, toss them in a little coconut flour first to prevent sinking. These do not freeze well due to texture changes.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 small pancake (2-3
Calories: 70
Sugar: 2
Sodium: 50
Fat: 5
Saturated Fat: 4
Carbohydrates: 3
Fiber: 2
Protein: 4

Keywords: gluten-free, coconut flour, pancakes, fluffy, healthy breakfast, dairy-free, grain-free, keto-friendly, weekend breakfast