These soft and fluffy coconut flour pancakes are a delightful low-carb breakfast option that’s easy to make and full of flavor. Perfect for busy mornings or leisurely weekends, they offer a wholesome, gluten-free alternative to traditional pancakes.

Why You’ll Love This Recipe

These pancakes are light, fluffy, and naturally gluten-free. They’re made with simple ingredients, ready in minutes, and can be customized for sweet or savory preferences. Plus, they reheat beautifully for meal prep convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¼ cup coconut flour
• 4 large eggs
• 2 tablespoons coconut oil (or butter), melted
• ¼ cup unsweetened almond milk
• ½ teaspoon baking powder
• ½ teaspoon vanilla extract
• Pinch of salt (optional)

Directions

1. In a mixing bowl, whisk the eggs until frothy.
2. Add coconut flour, baking powder, almond milk, vanilla extract, melted coconut oil, and salt. Mix until smooth. Let the batter rest for 2–3 minutes to thicken.
3. Heat a non-stick skillet over low heat and grease lightly with coconut oil.
4. Spoon about 2 tablespoons of batter per pancake into the pan and spread gently.
5. Cook for 3 minutes until bubbles form on top, then flip and cook another minute until golden.
6. Repeat with remaining batter, greasing the pan as needed.

Servings and timing

This recipe makes 6 pancakes, serving 3 people (2 pancakes per serving). Prep time: 5 minutes. Cook time: 10 minutes. Total time: 15 minutes.

Variations

• Sweet version: Add 1 tablespoon powdered sweetener and serve with berries or sugar-free syrup.
• Savory version: Skip the vanilla and add herbs or spices. Serve with sautéed vegetables or cheese.
• Dairy-free: Use only coconut oil instead of butter.
• Extra flavor: Mix in a pinch of cinnamon or shredded coconut.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. To reheat, warm them in a non-stick skillet for 1–2 minutes per side or microwave for 20–30 seconds. You can also freeze them for up to 2 months, separating each with parchment paper.

FAQs

Can I make larger pancakes?

It’s best to keep them small—about 4 inches in diameter—to ensure they flip easily and don’t break.

Are these pancakes keto-friendly?

Yes, coconut flour is low in carbs and high in fiber, making these pancakes ideal for keto diets.

Can I use a different milk?

Yes, you can substitute almond milk with coconut milk or another plant-based milk.

Do these pancakes taste like coconut?

They have a mild coconut flavor that pairs well with both sweet and savory toppings.

Can I make the batter ahead of time?

It’s better to cook the pancakes first and store them; the batter thickens too much if left sitting.

What toppings go best with these pancakes?

Try sugar-free syrup, Greek yogurt, berries, or nut butter.

Can I use regular flour instead?

No, coconut flour behaves very differently and absorbs more liquid. Substituting won’t yield the same results.

How do I prevent them from burning?

Cook on low heat, as coconut flour browns quickly.

Can I use an electric griddle?

Yes, set it to low or medium-low heat for even cooking.

Are these pancakes gluten-free?

Yes, they are naturally gluten-free and grain-free.

Conclusion

Coconut flour pancakes are a quick, wholesome, and satisfying breakfast option for anyone seeking a low-carb, gluten-free alternative. They’re versatile, easy to prepare, and perfect for both meal prep and leisurely mornings. Enjoy them your way—sweet or savory, fresh or reheated—for a nourishing start to your day.

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