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Coconut Flour Pancakes

Coconut Flour Pancakes Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • ½ cup coconut flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 6 large eggs, room temperature
  • ¼ cup whole milk, room temperature
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted butter or neutral oil, plus more for the pan

Method
 

  1. Whisk the coconut flour, baking powder, and salt together in a medium bowl.
  2. Beat the eggs in a large bowl until frothy, then whisk in the milk, maple syrup, vanilla, and melted butter.
  3. Add the dry mix to the wet mix and stir just until combined. Let the batter rest for 3 to 4 minutes while the pan heats.
  4. Heat a buttered nonstick skillet over medium heat. Scoop 3 tablespoons of batter per pancake, spread into rounds, and cook about 3 minutes per side until golden and cooked through.
  5. Stack the pancakes on plates and serve warm with butter and maple syrup.

Notes

Let the batter rest for a few minutes before cooking so the coconut flour can absorb the liquid properly. The pancakes will be much fluffier and easier to flip. If the batter thickens too much after resting, thin it with a small splash of milk.