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Gluten-Free Pancakes with Coconut Flour

Coconut flour pancakes come together with almond milk and coconut oil for a naturally gluten-free stack.

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

  1. In a mixing bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
  2. In another bowl, combine coconut flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until smooth. Let the batter sit for 3–5 minutes to thicken.
  4. Heat a non-stick pan over medium heat and lightly grease with coconut oil.
  5. Pour 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes on each side or until golden brown.
  6. Serve warm with honey, fruits, or your favorite topping.