Coconut Flour Pancakes

If you’re looking for a delicious gluten-free and low-carb alternative to traditional pancakes, these Coconut Flour Pancakes are a perfect choice. Made with nutrient-rich coconut flour, these pancakes are fluffy, flavorful, and incredibly satisfying. They are an excellent option for those following a gluten-free or paleo diet, and they can be enjoyed by everyone who loves a stack of pancakes with a tropical twist. With a hint of coconut flavour and a light and airy texture, these pancakes will become your new favourite breakfast treat. So, let’s dive into the recipe and indulge in these delightful Coconut Flour Pancakes.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 (about 12 pancakes)
Difficulty: Easy
Course: Breakfast
Cuisine: American
kcal: Approximately 180 kcal per serving

Ingredients:

• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk (or any milk of your choice)
• 2 tablespoons coconut oil, melted
• 2 tablespoons pure maple syrup (or sweetener of your choice)
• 1 teaspoon vanilla extract
• Cooking oil or butter for greasing the pan

Instructions:

1. In a mixing bowl, whisk together the coconut flour, baking powder, and salt until well combined.
2. In a separate bowl, beat the eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms. Let the batter sit for a couple of minutes to allow the coconut flour to absorb the liquids.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
5. Spoon about 1/4 cup of the pancake batter onto the skillet, spreading it slightly to form a round pancake shape. Repeat with more batter, leaving space between each pancake.
6. Cook the pancakes for about 2-3 minutes or until small bubbles start to form on the surface.
7. Carefully flip the pancakes with a spatula and cook for an additional 2-3 minutes until golden brown.
8. Remove the cooked pancakes from the skillet and keep them warm while you cook the remaining batter.
9. Serve the Coconut Flour Pancakes stacked high and drizzle with maple syrup, or top them with fresh fruit, coconut flakes, or a dollop of Greek yogurt for added indulgence.

Note: These pancakes are best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Simply reheat them in a toaster or microwave before serving.

Savour the goodness of Coconut Flour Pancakes and revel in their tropical flavours. These pancakes are a delightful way to brighten up your breakfast table while staying true to your dietary preferences. Enjoy them as a wholesome and guilt-free treat that will leave you feeling satisfied and nourished.