Ingredients
Dry Ingredients
- 1/4 cup (28g) coconut flour
- 1 tsp baking powder
- 1 tbsp powdered sweetener (optional)
Wet Ingredients
- 3 large eggs
- 2 tbsp butter or coconut oil (melted)
- 6 tbsp (84ml) almond milk or unsweetened coconut milk
- 1 tsp vanilla extract
For Cooking
- More melted butter or coconut oil (for frying)
Instructions
- Prepare the batter: Beat the eggs with a balloon whisk or electric mixer until frothy. Add the coconut flour, baking powder, vanilla extract, powdered sweetener if using, melted butter or coconut oil, and almond milk. Mix thoroughly until you achieve a smooth batter. Let the batter rest for a couple of minutes so the coconut flour can fully absorb the liquids.
- Heat the pan: Melt some butter or coconut oil in a skillet or non-stick frying pan over low heat. This ensures pancakes cook evenly without burning.
- Cook the pancakes: Use about 2 tablespoons of batter per pancake, spreading it out to a 4-inch (10 cm) diameter circle in the pan. Cook 2 to 3 pancakes at a time depending on pan size. Fry on low heat until bubbles form on the surface, roughly 3 minutes, without moving them.
- Flip and finish cooking: Gently flip the pancakes and cook for another minute on the other side until golden and cooked through. Avoid increasing heat to prevent burning.
- Repeat: Continue cooking the remaining batter in the same way. This recipe yields about 8 pancakes, enough for 4 servings.
Notes
- Allowing the batter to rest helps coconut flour absorb moisture, yielding fluffier pancakes.
- Use low heat to avoid burning the pancakes since coconut flour cooks quickly.
- You can substitute almond milk with unsweetened coconut milk for a slight flavor variation.
- Powdered sweetener is optional depending on your sweetness preference.
- Serve with fresh berries, sugar-free syrup, or your favorite low-carb toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Carb, Gluten Free
