Description
These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These crazy delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
Ingredients
For the Pancake Batter:
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup almond milk
- 2 tablespoons coconut oil + more for greasing the skillet
- 3 eggs, beaten
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
For Topping (Optional):
- 1 cup fresh berries or fruit
- 4 tablespoons maple syrup
Instructions
- Whisk Dry Ingredients: In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
- Combine Wet Ingredients: In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
- Prepare Pancake Batter: Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
- Cook Pancake Batter: Heat a little coconut oil over low heat in a nonstick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
- Garnish and Serve: Serve pancakes with fresh fruit and a generous drizzle of maple syrup.
Notes
Coconut Flour: Since this is a recipe for coconut flour pancakes, coconut flour is essential and I do NOT recommend substituting the coconut flour with anything else. This is especially so given that coconut flour absorbs a lot more liquid than other flours, and swapping another flour for coconut flour will result in a much more liquid pancake batter.
Baking Powder: Baking powder is used as a leavening agent to give the batter rise. Make sure you include it to get fluffy pancakes (if you omit it, the pancakes will be denser as opposed to light and fluffy). If you have Celiac disease or gluten intolerances, make sure you use certified gluten-free baking powder.
Almond Milk: I like using my 5-minute homemade almond milk, but feel free to use other non-dairy milks such as cashew milk, rice milk, oat milk, or soy milk if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use normal dairy milk.
Coconut Oil: I prefer using refined coconut oil in my cooking as it has a more neutral taste compared to extra virgin coconut oil (which has a stronger coconut flavor and smell). You can also use another vegetable oil such as avocado oil or sunflower oil. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.
Eggs: The eggs act as a binder for the ingredients, so I would not exclude them. However, if you are allergic to eggs or simply want to keep this recipe purely vegan, you can use aquafaba or an egg-replacer instead.
Maple Syrup: I like using maple syrup with my pancakes, but you can also swap it for equal amounts of agave nectar or honey.
Vanilla Extract: I like adding a dash of vanilla extract for extra flavor, but feel free to omit it if you prefer.
Berries: I used fresh raspberries in this case, but you can also use blueberries, strawberries or even blackberries. You can also use frozen berries if fresh berries aren’t available.
This recipe was first posted in 2015, but has since been republish to include clearer step by step instructions, ingredient notes and substitutions.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
