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Fluffy Coconut Flour Pancakes

Close-up of three fluffy coconut flour pancakes, cut in half, showing the golden interior.
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Make light and fluffy pancakes using coconut flour. This recipe is quick, gluten-free, and low-carb.

Ingredients

Scale
  • 4 large eggs
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil, plus more for the griddle
  • Pinch of salt

Instructions

  1. Whisk the eggs in a medium bowl until light and frothy.
  2. Add the coconut flour, baking powder, and salt to the eggs. Mix until just combined. Do not overmix.
  3. Stir in the almond milk, vanilla extract, and melted coconut oil until the batter is smooth. Let the batter sit for 5 minutes to thicken slightly.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side, until bubbles form on the surface and the edges look set. Flip carefully and cook the second side until golden brown.
  7. Serve immediately with your preferred toppings.

Notes

  • Coconut flour absorbs liquid quickly; if your batter seems too thick after resting, add one teaspoon of almond milk at a time until it reaches a pourable consistency.
  • For extra fluffiness, separate the egg whites and whip them to soft peaks before gently folding them into the batter at the end.
  • This recipe works well for meal prep; store cooled pancakes in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://afripaket.com/coconut-flour-pancakes-fluffy-easy-recipe/