Paleo Coconut Flour Pancakes

Name: Paleo Coconut Flour Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup coconut flour; 6 large eggs; 1/2 cup full-fat coconut milk; 2 tbsp coconut oil, melted, plus more for cooking; 1 tsp vanilla extract; 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp salt; 2 tbsp pure maple syrup (optional, omit for Whole30)

Light, fluffy pancakes made with coconut flour and eggs - grain-free, dairy-free, and naturally low-carb. The high egg-to-flour ratio gives these pancakes structure and a slightly custardy texture.

30 minEasyServes 4280 cal/serving

AmericanBreakfastStovetopPaleoVegetarianLow CarbGluten-FreeDairy-FreeSoy-FreeNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1/2 cup coconut flour
6 large eggs
1/2 cup full-fat coconut milk
2 tbsp coconut oil, melted, plus more for cooking
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 tbsp pure maple syrup (optional, omit for Whole30)

Instructions

1

In a large bowl, beat 6 large eggs well. Add 1/2 cup full-fat coconut milk, 2 tbsp melted, plus more for cooking coconut oil, 1 tsp vanilla extract, and 2 tbsp pure maple syrup (optional, omit for Whole30) (if using), and whisk until smooth.
2

Add 1/2 cup coconut flour, 1/2 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt. Whisk until smooth and no lumps remain. Let batter rest 2 minutes - it will thicken as the coconut flour absorbs liquid.
3

Heat a non-stick skillet or griddle over medium-low heat and lightly coat with coconut oil.
4

Drop heaping tablespoons of batter (about 2 tbsp each) onto the skillet. Use the back of a spoon to spread each pancake to about 3 inches wide. Cook for 2 to 3 minutes until small bubbles form and the edges look dry.
5

Flip carefully and cook for another 2 minutes until golden on the second side. These pancakes are more delicate than wheat pancakes - use a thin spatula and flip only once.
6

Serve warm with fresh berries, a drizzle of honey, or maple syrup.

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Questions

Why rest the batter for Paleo Coconut Flour Pancakes?

Step 2 reads: "Let batter rest 2 minutes - it will thicken as the coconut flour absorbs liquid." The pause in step 2 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Is there a substitute for maple syrup in Paleo Coconut Flour Pancakes?

The entry for Paleo Coconut Flour Pancakes calls for 2 tbsp pure maple syrup (optional, omit for Whole30). In its place: Honey, measure for measure, or brown sugar dissolved in a little warm water.

Is Paleo Coconut Flour Pancakes vegan?

No, though it is vegetarian. What keeps it from vegan is 6 large eggs. For fully plant-based entries, see the vegan breakfast collection.

Does Paleo Coconut Flour Pancakes contain eggs?

Yes: 6 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Paleo Coconut Flour Pancakes keep?

Refrigerate what is left of Paleo Coconut Flour Pancakes within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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