These fluffy coconut flour pancakes are a delightful twist on the classic breakfast favorite, perfect for those looking for a gluten-free or low-carb option. Coconut flour adds a subtle sweetness and a rich, tropical flavor, while its high fiber content keeps you feeling full longer. These pancakes are easy to whip up and can be customized with your favorite toppings, such as fresh fruit, yogurt, or a drizzle of maple syrup. Enjoy them for a leisurely weekend brunch or a quick weekday breakfast!
Ingredients:
- 1/2 cup coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 2 tablespoons melted coconut oil (or butter)
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
Instructions:
- Mix Dry Ingredients: In a large bowl, whisk together the coconut flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs, then add the milk, melted coconut oil, honey (if using), and vanilla extract. Mix until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Let the batter sit for 5 minutes to thicken.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with coconut oil or butter.
- Cook Pancakes: Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- Serve: Stack the pancakes on a plate and serve warm with your choice of toppings, such as sliced bananas, berries, or a drizzle of honey or syrup.
Enjoy your delicious coconut flour pancakes!
