Coconut Flour Pancakes

5 from 2 votes

Coconut Flour Pancakes

To make the pancakes a bit denser and fluffier, you can add up to 2 tablepoons of yogurt, dairy-based or dairy-free.

Updated on 4/30/13: I added a pinch or so of salt (about ⅛ teaspoon) to this recipe since these pancakes are a bit on the sweet side. Also, the technique has been simplified. Many of the comments are from an old set of instructions.

The recipe makes about 12 silver-dollar size pancakes, which are small, so double the recipe if you want more than 3 pancakes each. You can refrigerate the leftovers for about a week.

Servings: servings

Calories: 146kcal

Ingredients

3 large eggs
1 teaspoon oil coconut or other cooking oil
½ teaspoon vanilla extract
¼ teaspoon cinnamon
1 teaspoon honey or maple syrup
¼ teaspoon baking soda
pinch salt about ⅛ teaspoon
2 tablespoons coconut flour
2 tablespoons cooking oil for the skillet

US Customary - Metric

Instructions

In a bowl, whisk the wet ingredients together.
Add the dry ingredients to the wet batter, and whisk again until well blended.
Let the batter sit for a few minutes so the coconut flour can absorb the moisture.
Preheat a skillet on medium heat. Add cooking oil to coat the entire skillet.
Whisk the batter again to remove any remaining lumps.
Pour about 1 tablespoon of batter for each pancake in the skillet without letting the edges of each pancake touch.
Flip the pancakes after a few minutes or when the edges begin to brown and small bubbles begin to appear on the top.
Repeat for the remaining batter, adding more cooking oil as necessary.

Nutrition