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Coconut Flour Pancakes
- by S R
Coconut Flour Pancakes
Thin, delicate pancakes made almost entirely from coconut flour and eggs, with no wheat flour needed and naturally dairy-free if you use a plant-based milk.
Coconut flour behaves nothing like wheat flour, and pancakes are one of the places that difference works in your favour. With eggs doing most of the structural work, these pancakes turn out thin, slightly golden at the edges, and carrying a faint natural sweetness from the coconut itself. They are lighter than a typical stack, gluten-free without any substitution needed, and just as happy with a dairy-free milk as a regular one.
Ingredients
- 60g coconut flour
- 4 large eggs
- 240ml milk (dairy or plant-based)
- 30g melted coconut oil
- 1 tsp baking soda
- 1 pinch fine sea salt
- 1 tsp vanilla extract
- 1 tbsp coconut sugar
Method
Mix the Wet Ingredients
Whisk together the eggs, milk, melted coconut oil, vanilla, and coconut sugar until smooth and the sugar has mostly dissolved.
Mix the Dry Ingredients
Stir together the coconut flour, baking soda, and salt, breaking up any lumps in the flour.
Combine the Batter
Pour the dry ingredients into the wet ingredients and whisk until smooth and free of lumps.
Rest the Batter
Let it sit for 5 minutes so the coconut flour can absorb the liquid. Loosen with a splash more milk if needed.
Heat the Pan
Heat a lightly oiled non-stick pan over medium-low heat.
Cook the First Side
Pour small rounds of batter, about 3 inches across. Cook until bubbles appear and edges look set, about 2 minutes.
Flip and Finish
Flip carefully with a thin spatula and cook the other side until golden, about 90 seconds.
Stack and Serve
Keep pancakes warm on a plate loosely covered while you finish the rest, then serve stacked with your favourite toppings.
Notes from the Kitchen
Coconut flour keeps absorbing liquid as it sits, so do not be surprised if the batter thickens between mixing and cooking. Loosen it with a splash more milk rather than adding more flour. Keep the pancakes small and cook them gently; coconut flour has no gluten to hold things together, so smaller pancakes are far easier to flip cleanly than a large one. Because this recipe uses baking soda rather than baking powder, add a small squeeze of lemon juice or a splash of vinegar to the wet ingredients: baking soda needs a mild acid to activate properly, while baking powder does not.
These pancakes are proof that gluten-free does not have to mean heavy or dense. With the right ratio of eggs to flour and a little patience while the batter rests, coconut flour makes a pancake that is lighter than most wheat-based versions, with just enough natural sweetness that you can go easy on the toppings.
Made with pantry staples from Maven Wholefoods- Posted in:
- Breakfast Ideas
- breakfast recipe
- coconut flour
- coconut flour pancakes
- easy breakfast
- healthy breakfast
- organic coconut flour
- perfect breakfast treat
