Ingredients
1/4 cup coconut flour
1/2 tsp baking powder
1/8 tsp salt
2 large eggs
1/4 cup milk of choice (dairy or non-dairy)
1 tbsp maple syrup or honey (optional, for sweetness)
1/2 tsp vanilla extract
Butter or coconut oil for cooking
Instructions
In a small mixing bowl, whisk together the coconut flour, baking powder, and salt.
In another bowl, beat the eggs, milk, maple syrup (if using), and vanilla until smooth.
Add the dry ingredients to the wet ingredients and stir gently until just combined. Let the batter rest for 2–3 minutes to thicken.
Heat a non-stick skillet over medium-low heat and grease lightly with butter or coconut oil.
Pour small rounds of batter onto the skillet and cook until bubbles form on the surface, about 2–3 minutes.
Flip carefully and cook for another 1–2 minutes, until golden and cooked through.
Serve warm with your favorite toppings.
Notes
Batter will be thicker than regular pancake batter—this is normal with coconut flour.
Make smaller pancakes for easier flipping.
For dairy-free, use almond milk or coconut milk and cook in coconut oil.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 pancake
- Calories: 90 kcal
- Sugar: 2g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg