Gluten-Free Coconut Flour Pancakes - Fluffy, Low-Carb Breakfast Delight!

10 mins prep time

10 mins cook time

7 ingredients

8 servings

668 cals

84 cals per serve

If you're craving a fluffy, gluten-free breakfast option, these Coconut Flour Pancakes are perfect for you. They're light, delicious, and packed with coconut flavor, making them a delightful choice for a low-carb lifestyle.

30th June, 2024 at 2:24 pm by Flynn // Image: Well Plated by Erin

Why You’ll Love These Gluten-Free Coconut Flour Pancakes

Low Carb & Gluten-Free: These pancakes are perfect for those on a low-carb or gluten-free diet, with minimal carbs and no gluten.

Simple Ingredients: Made with just 7 ingredients that are easy to find at your local grocery store.

Fluffy Texture: Despite being gluten-free, these pancakes are light, fluffy, and satisfying.

Delicious Flavor: Coconut flour adds a subtle sweetness and tropical twist to your breakfast.

Ingredients you'll need:

Coconut flour: 1/2 cup
Baking powder: 1 teaspoon
Salt: 1/4 teaspoon
Eggs: 3 large
Unsweetened almond milk: 3/4 cup
Coconut oil, melted: 2 tablespoons
Vanilla extract: 1 teaspoon
Optional toppings: berries, sugar-free syrup, shredded coconut

U.S.A. Metric

Instructions:

In a large bowl, whisk together coconut flour, baking powder, and salt.

In a separate bowl, beat eggs until frothy. Add almond milk, melted coconut oil, and vanilla extract, whisk until combined.

Pour wet ingredients into dry ingredients and stir until smooth batter forms.

Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.

Scoop about 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of a spoon.

Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.

Repeat with remaining batter.

Serve warm with your favorite toppings like berries, sugar-free syrup, or shredded coconut.

Tips for Perfect Gluten-Free Coconut Flour Pancakes

Let the batter sit for a few minutes after mixing to allow the coconut flour to absorb the liquids and thicken.

Use a non-stick skillet or griddle and keep it lightly greased to prevent sticking.

Adjust the thickness of the batter by adding a little more almond milk if it seems too thick.

Storage Instructions

These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I Use Other Milk Alternatives?

Yes, you can substitute unsweetened coconut milk or any other non-dairy milk of your choice.

Can I Freeze These Pancakes?

Absolutely! Stack pancakes with parchment paper between each one and store them in a freezer-safe bag. They will keep well for up to 2 months.

These gluten-free coconut flour pancakes are a delicious way to enjoy a low-carb breakfast without sacrificing taste or texture. Try them out and enjoy a guilt-free breakfast treat!

Enjoy your fluffy, gluten-free pancakes!