These light, fluffy coconut flour pancakes are perfect for a luxury breakfast, weekend brunch or dessert. These crazy delicious pancakes are best topped with fresh berries and a generous drizzle of maple syrup. Totally gluten-free, dairy-free, grain-free, low carb and paleo, but these are so good no one would care!
For the Pancake Batter:
- 1/4 cup coconut flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup almond milk
- 2 tablespoons coconut oil + more for greasing the skillet
- 3 eggs, beaten
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
For Topping (Optional):
- 1 cup fresh raspberries
- 4 tablespoons maple syrup
- Whisk Dry Ingredients: In a medium bowl, combine coconut flour, baking powder and salt, and mix well.
- Combine Wet Ingredients: In a large bowl, combine almond milk, coconut oil, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture.
- Prepare Pancake Batter: Sift dry ingredients into the bowl of wet ingredients, and mix well with a hand mixer until a consistent pancake batter is achieved.
- Cook Pancake Batter: Heat a little coconut oil over low heat in a non-stick skillet, and pour 1/4 cup of batter in the middle of the pan. Let batter cook for around 1 minute until bubbles start to form on the top and top starts to dry a little, and bottom is golden brown. Use a non-stick spatula and gently flip pancake to the other side, then let cook for another 30 seconds until bottom is golden before removing. Repeat until all the batter is used up.
- Garnish and Serve: Serve pancakes with fresh fruit and a generous drizzle of maple syrup.
Almond Milk: I like using my 5-minute homemade almond milk, but feel free to use other non-dairy milks such as cashew milk, rice milk, oat milk, or soy milk if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use normal dairy milk.
Coconut Oil: I prefer using refined coconut oil in my cooking as it has a more neutral taste compared to extra virgin coconut oil (which has a stronger coconut flavor and smell). You can also use other neutral vegetable oils. Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee instead.
Maple Syrup: I like using maple syrup with my pancakes, but you can also swap it for equal amounts of agave nectar or honey.
Raspberries: I used fresh raspberries in this case, but you can also use blueberries, strawberries or even blackberries. You can also use frozen berries if fresh berries aren’t available.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: coconut flour pancakes