Description
These Coconut Flour Pancakes are a delicious low-carb and gluten-free breakfast option that uses nutrient-rich coconut flour, eggs, and almond milk to create fluffy, tender pancakes. Perfect for a quick morning meal, they can be sweetened naturally and topped with your favorite low-carb toppings for a wholesome start to your day.
Ingredients
Scale
Main Ingredients
- 4 large eggs
- 1/3 cup coconut flour, sifted
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon erythritol or monk fruit sweetener (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
For Cooking
- Butter or oil for the pan
Instructions
- Whisk the Eggs: In a medium mixing bowl, whisk the eggs until they become light and frothy to help give the pancakes a fluffy texture.
- Add Wet Ingredients: Stir in the almond milk, melted butter or coconut oil, vanilla extract, and sweetener if using. Mix until smooth and well combined.
- Add Dry Ingredients: Sift in the coconut flour, baking powder, salt, and cinnamon. Whisk until the batter is smooth with no lumps, then let it rest for 1–2 minutes to allow the coconut flour to absorb the liquid and thicken.
- Preheat the Skillet: Warm a non-stick skillet or griddle over medium-low heat and lightly grease it with butter or oil.
- Cook the Pancakes: Pour 2–3 tablespoons of batter onto the skillet for each pancake. Use the back of a spoon to gently spread into a small circle if needed.
- Flip the Pancakes: Cook for 2–3 minutes or until small bubbles form on the surface and the edges appear dry. Flip carefully and cook the second side for 1–2 minutes until golden.
- Repeat: Continue with the remaining batter, greasing the skillet between batches as needed.
- Serve: Serve warm with your favorite low-carb toppings such as Greek yogurt, fresh berries, or sugar-free syrup.
Notes
- Resting the batter briefly allows the coconut flour to fully absorb the liquid, resulting in better texture.
- Using a non-stick skillet helps prevent sticking and makes flipping easier.
- Adjust sweetness by adding more or less erythritol or monk fruit sweetener according to taste.
- Check the pancakes frequently while cooking to avoid burning since coconut flour cooks quickly.
- For a dairy-free option, use coconut oil instead of butter and ensure toppings are suitable.
