Gluten-Free Pancakes with Coconut Flour
Coconut flour pancakes come together with almond milk and coconut oil for a naturally gluten-free stack.
Coconut flour behaves differently from wheat flour — it soaks up far more liquid, which is why this batter gets a few minutes to sit and thicken before it hits the pan. Whisking briskly at the start helps prevent any lumps from coconut flour's fine, absorbent texture.
Because coconut flour, almond milk, and coconut oil replace every wheat-based ingredient, this stack is naturally gluten-free from the start rather than relying on a substitute blend. A touch of honey in the batter and vanilla extract keep the flavor rounded, so you can serve them with just a light drizzle of syrup or fresh fruit on top.
Cook over medium heat and give each side the full few minutes — coconut flour pancakes brown a little slower than you'd expect.
Ingredients
- 1/2 cup coconut flour
- 1/2 cup unsweetened almond milk
- 1 tablespoon coconut oil — melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon honey — optional, for sweetness
Instructions
- 1In a mixing bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- 2In another bowl, combine coconut flour, baking powder, and salt.
- 3Gradually add the dry ingredients to the wet ingredients, stirring until smooth. Let the batter sit for 3–5 minutes to thicken.
- 4Heat a non-stick pan over medium heat and lightly grease with coconut oil.
- 5Pour 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes on each side or until golden brown.
- 6Serve warm with honey, fruits, or your favorite topping.