Are you searching for a delicious gluten-free breakfast option? Look no further than these fluffy Coconut Flour Pancakes. Made with coconut flour, these pancakes are not only tasty but also a great alternative for those following a gluten-free diet. Get ready to enjoy a stack of pancakes that are light, flavorful, and perfect for any morning meal.
|Prep Time||Cook Time||Total Time||Servings|
|10 mins||15 mins||25 mins||4 servings|
- 1/2 cup coconut flour (60g)
- 4 eggs
- 1/2 cup milk (120ml)
- 2 tablespoons melted butter
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional toppings: fresh berries, sliced bananas, shredded coconut
- In a large mixing bowl, whisk together the coconut flour, baking powder, and salt.
- In a separate bowl, beat the eggs until well combined. Add the milk, melted butter, and honey/maple syrup. Mix until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring well to combine. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter, adding more butter or cooking spray as needed.
- Serve the pancakes warm with your favorite toppings such as fresh berries, sliced bananas, or a sprinkle of shredded coconut.
These Coconut Flour Pancakes are a versatile breakfast option. Serve them with a side of crispy bacon or sausage for a savory twist. Alternatively, drizzle them with maple syrup or honey and top with a dollop of Greek yogurt for a touch of sweetness. These pancakes are perfect for a leisurely weekend brunch or a quick weekday breakfast on the go. Enjoy!