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A close up image of coconut flour pancakes on a plate.

Coconut Flour Pancakes: An Easy Gluten-Free Breakfast


  • Author: Shanna Mallon
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Makes about six regular pancakes or 12 to 15 minis 1x

Description

Recipe for doughy pillows of pancakes made with coconut flour. If you love pancakes, but can’t have gluten, then this is a treat.


Scale

Ingredients

  • 3 eggs
  • 3 tablespoons butter or melted coconut oil (+ extra for greasing pan)
  • 3 tablespoons coconut milk or whole milk
  • 1 1/2 teaspoons sweetener (I used honey; you could use some kind of sugar)
  • 1/4 teaspoon kosher salt
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking powder

Instructions

  1. Mix eggs, butter (or coconut oil), milk, sweetener and salt in a bowl with a wire whisk. Keep mixing while you add the baking powder and coconut flour.
  2. Heat a skillet (I’m loving my cast-iron one lately) and add 1 tablespoon of butter (or coconut oil) over a medium or medium-low* flame. Spoon a heaping tablespoon of batter onto skillet for each pancake, flipping when the batter starts to bubble.
  3. Serve with lots of butter and pure maple syrup.

Notes

*This probably says more about my pancake-making style than the recipe, but I find I have better control over the cakes not burning when I keep the flame a little lower. Your call.

I always make my pancakes small, like little silver dollars, and I use coconut oil in the pan (you could use a different oil for the same results) because it helps make the edges brown and crispy.

Adapted from Cheeseslave.

  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: coconut flour, pancakes, gluten-free, breakfast