Description
You don’t have to be gluten-free to enjoy these tender, melt-in-your-mouth coconut flour pancakes.
Ingredients
Scale
- 3 large eggs
- 3 tablespoons melted coconut oil or unsalted butter, cooled slightly
- 2 tablespoons milk
- 1 1/2 teaspoons honey or maple syrup
- 1/4 teaspoon salt
- 3 tablespoons coconut flour
- 1/2 teaspoon baking powder
Instructions
- In a medium-sized mixing bowl, whisk eggs until just slightly frothy. Add melted coconut oil, milk, and honey, and whisk until well combined.
- Add coconut flour, salt, and baking powder to liquid ingredients and stir until just combined. Set aside.
- Heat a large skillet over a medium flame, or heat griddle to 325oF.
- Once heated, lightly grease pan with extra coconut oil, butter, or cooking oil spray.
- Drop 1 tablespoon of batter per pancake onto pan. Cook for 1 minute, or until the tops are bubbling and the bottoms are lightly browned. Flip and cook another 30-60 seconds.
- Transfer to a plate and cover with foil. Repeat with remaining batter.
- Serve with toppings of choice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pancakes
- Method: Stovetop
- Cuisine: Breakfast
Keywords: pancake, coconut flour, gluten-free