Gluten-Free Coconut Flour Pancakes
These coconut flour pancakes are soft and fluffy, simple to make, and keep you satisfied for a long time. That's because coconut flour is rich in protein, fiber, and fat. Serve them on their own, or top them with honey or maple syrup and some fresh fruit for the ultimate sweet breakfast or brunch.
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Servings: 6 Pancakes
Calories: 157kcal
Ingredients
- 2 eggs
- ½ cup coconut milk
- ½ tsp vanilla extract
- ½ tsp apple cider vinegar
- 1 tbsp honey, another sweetener (*optional)
- ¾ cup (60 g/2 oz) coconut flour
- ¼ cup (30g/1 oz) tapioca starch
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- coconut oil for frying
Instructions
- In a medium bowl, whisk 2 eggs until frothy, then add ½ cup coconut milk, ½ tsp vanilla extract, ½ tsp apple cider vinegar, and 1 tbsp honey, mix everything together, and set aside.
- In another bowl, sift ¾ cup (60 g/2 oz) coconut flour, ¼ cup (30g/1 oz) tapioca starch, ½ tsp cinnamon, ½ tsp baking powder, and ½ tsp baking soda. Mix well until there are no lumps.
- Mix the dry ingredients with the wet until everything is well incorporated.
- Heat a nonstick skillet over medium-low heat and brush with coconut oil. Scoop out 1/4 cup of the pancake batter and pour it into the pan to form a small to medium size pancake. The pancakes will naturally spread a little bit.
- Cook for 2 minutes. Flip and cook for another 2 minutes or until the coconut flour pancakes are cooked through and golden brown. Repeat with the remaining batter.
- Serve with your favorite toppings and enjoy!
Nutrition
Serving: 1Pancake | Calories: 157kcal | Carbohydrates: 14g | Protein: 2.7g | Fat: 10.6g | Saturated Fat: 8.7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.9g | Cholesterol: 55mg | Sodium: 310mg | Potassium: 172mg | Fiber: 1.2g | Sugar: 8.2g | Vitamin A: 80IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1mg
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