Fluffy Coconut Flour Pancakes
The ultimate breakfast treat! These Fluffy Coconut Flour Pancakes are light, fluffy, and bursting with coconut flavor. Perfectly paired with fresh fruits or syrup, they make for an easy, delicious breakfast. You won't want to miss trying this recipe!
Equipment
- Large 12-inch Skillet
- Mixing Bowl
Ingredients
- 4 large eggs
- 1 cup full-fat canned coconut milk
- 3 tablespoons coconut oil melted and cooled
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 teaspoon baking soda
- 1 pinch sea salt
Instructions
- Start by gathering all your ingredients. In a mixing bowl, whisk together the wet ingredients: eggs, coconut milk, coconut oil, maple syrup, and vanilla extract. Mix until smooth and well combined. This creates the base for your pancake batter.
- In a separate bowl, combine the dry ingredients: coconut flour, tapioca flour, baking soda, and a pinch of sea salt. Stir them together to ensure even distribution of the leavening agent.
- Gradually add the dry mixture to the wet ingredients. Stir gently until the batter is well combined and thick. Don't overmix; a few lumps are okay! If you prefer, you can also blend all the ingredients in a blender for a smooth consistency.
- Now it’s time to heat your skillet. Place your large 12-inch skillet over medium heat and allow it to get hot. Add about 2 tablespoons of coconut oil to coat the bottom of the skillet.
- Once the skillet is hot and the oil is shimmering, measure out a scant 1/4 cup of the batter and pour it onto the skillet. Cook for about 3 to 4 minutes, watching for the edges to start firming up and small bubbles to form on the surface.
- Carefully flip the pancake using a spatula, cooking for another 2 to 4 minutes on the other side until golden brown. The pancake should feel firm to the touch when it’s cooked through.
- Repeat the measuring and cooking process with the remaining batter. If your skillet can accommodate it, cook 3 pancakes at a time for efficiency.
- Once all pancakes are cooked, stack them on a plate and get creative with your toppings!
- Serve warm with your choice of toppings like fresh fruits, more syrup, or shredded coconut. Enjoy your delicious, fluffy pancakes!
Notes
- Tip 1: You can also use almond milk, but coconut milk results in a more moist and texturally pleasing pancake.
- Tip 2: Replace the coconut oil with olive oil, grapeseed oil, or almond oil if desired.