Coconut Flour Pancakes
Try these easy and fluffy coconut flour pancakes. They are perfect for a gluten-free breakfast that's low in carbs.
Servings (Adjustable):
Calories: 207kcal
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Ingredients
- ¼ cup avocado oil
- ¼ cup almond milk
- 1 teaspoon granular sweetener monk fruit, stevia, or regular sugar
- ¼ teaspoon salt
- 3 eggs
- ½ teaspoon vanilla extract
- ¼ cup coconut flour
- ½ teaspoon baking powder
Instructions
- Whisk together all ingredients. If the mixture is too thin, you can add a little more coconut flour. If it is too thick, you can add a little more almond milk.
- Lightly oil skillet or griddle and heat over medium-high heat.
- Spoon 2 tablespoons batter per pancake onto heated cooking surface.
- Flip each pancake when edges dry and bubbling occurs on top.
- Remove each pancake when both sides have browned.
Notes
Makes about 8 pancakes.
You may need to adjust the liquid because coconut flour absorbs a lot of moisture.
For a vegan option, you can use a flax eggs instead of the egg
Overcooking makes the pancakes dry and tough, so be careful not to overcook.
Sear the outside until golden brown and flip carefully to keep them fluffy. The inside should remain soft and moist for optimal taste.
Nutrition
Serving: 2pancakes | Calories: 207kcal | Carbohydrates: 6g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 281mg | Potassium: 46mg | Fiber: 3g | Sugar: 2g | Vitamin A: 178IU | Calcium: 67mg | Iron: 1mg
Equipment
griddle or skillet
