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Fluffy Coconut Flour Pancakes

A delightful and healthy twist on traditional pancakes, made with coconut flour for a light, fluffy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large eggs Create structure and richness.
  • 1 cup whole milk Adds creaminess.
  • 2 tsp vanilla extract Enhances flavor.
  • 2 tbsp stevia glycerite or granulated sweetener Provides sweetness.
  • 1/4 tsp Diamond Crystal kosher salt Enhances flavor.
Dry Ingredients
  • 1 cup coconut flour The star ingredient for fluffiness.
  • 1 tbsp baking powder Ensures pancakes rise.
Cooking Ingredient
  • as needed spray avocado oil spray Prevents sticking.

Method
 

Preparation
  1. Whisk the eggs in a small bowl until frothy.
  2. Whisk in the milk, vanilla, sweetener, and salt.
  3. Mix in the coconut flour until the batter is smooth.
  4. Stir in the baking powder until combined.
Cooking
  1. Preheat a 12-inch nonstick skillet over medium-low heat for about 4 minutes.
  2. Spray the skillet with avocado oil.
  3. Pour scant 1/4 cup of batter for each pancake into the skillet.
  4. Cook for 2-4 minutes; if desired, scatter blueberries on top before flipping.
  5. Flip pancakes carefully and cook for another 3-4 minutes until lightly browned.
  6. Transfer cooked pancakes to a plate and keep them warm in a 170°F oven.
  7. Top pancakes with your favorite toppings and serve.

Notes

Use room temperature ingredients for a better batter consistency. Remember to measure coconut flour by weight to avoid dry pancakes.