Gluten-Free Pancakes with Coconut Flour

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.