Paleo Coconut Flour Pancakes
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.
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
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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.
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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.
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3
Heat a non-stick skillet or griddle over medium-low heat and lightly coat with coconut oil.
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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.
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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.
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6
Serve warm with fresh berries, a drizzle of honey, or maple syrup.