Print

Coconut Flour Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings (6 pancakes)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 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)

Instructions

  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.

Notes

  • Keep pancakes small (about 4 inches) to flip easily without breaking.
  • For sweeter pancakes, add 1 tablespoon of powdered sweetener.
  • Let the batter rest briefly to allow the coconut flour to absorb moisture.
  • Store cooked pancakes in the fridge or freezer for easy reheating.
  • Use low heat to prevent burning, as coconut flour browns quickly.

Nutrition

Find it online: https://savorymomskitchen.com/coconut-flour-pancakes/