Are you ready to flip your breakfast routine upside down? Dive into the delightful world of Grain Free Coconut Flour Pancakes that are not only scrumptious but also gluten-free! In just 15 minutes, you can whip up a stack of these fluffy, golden pancakes that are perfect for a cozy weekend brunch or a quick weekday breakfast. With the rich flavor of coconut and a hint of sweetness from honey or maple syrup, these pancakes are bound to become a family favorite. Don’t miss out on the chance to indulge in a guilt-free treat that will leave everyone asking for seconds!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1/4 cup coconut flour
- 1/4 teaspoon baking powder
- 2 eggs
- 1/4 cup almond milk
- 1 tablespoon honey or maple syrup
- 1 tablespoon coconut oil, melted
- Salt to taste
Instructions
- In a medium mixing bowl, sift together the coconut flour and baking powder to remove any lumps and ensure even distribution of ingredients.
- In a separate bowl, whisk the eggs until they are well beaten and slightly frothy, creating a smooth base for the pancake batter.
- Add the almond milk, honey (or maple syrup), melted coconut oil, and a pinch of salt to the eggs. Whisk thoroughly to combine all wet ingredients into a uniform mixture.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to prevent lumps from forming. Mix until the batter is smooth and has a consistent texture.
- Allow the batter to rest for 2-3 minutes to let the coconut flour absorb the liquid, which helps achieve a better pancake consistency.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with additional coconut oil to prevent sticking.
- Using a 1/4 cup measuring cup, carefully pour batter onto the heated surface, creating pancakes about 3-4 inches in diameter.
- Cook the pancakes for approximately 2-3 minutes on the first side, watching for small bubbles to form on the surface and edges to look slightly dry.
- Gently flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
- Transfer cooked pancakes to a plate and repeat the process with remaining batter, adjusting heat as needed to prevent burning.
- Serve warm with additional honey, maple syrup, fresh berries, or your preferred toppings.
Tips
- Sift Your Dry Ingredients: Sifting the coconut flour and baking powder together helps eliminate lumps and ensures a smooth batter, which is key for fluffy pancakes.
- Whisk Eggs Thoroughly: Beating the eggs until frothy creates a light and airy texture in your pancakes. Don’t rush this step!
- Let the Batter Rest: Allowing the batter to sit for 2-3 minutes before cooking gives the coconut flour time to absorb the liquid, resulting in a better consistency.
- Use a Non-Stick Pan: A non-stick skillet or griddle makes flipping pancakes a breeze. Just remember to lightly grease it with coconut oil to prevent sticking.
- Watch for Bubbles: Keep an eye on your pancakes while cooking. When small bubbles form on the surface, it’s time to flip them for that perfect golden brown finish.
- Customize Your Toppings: Experiment with different toppings like fresh berries, sliced bananas, or a dollop of Greek yogurt to elevate your pancake experience!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 12g
Protein: 7g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 185mg
