There’s something about a stack of pancakes that just feels like a warm hug on a plate. When I discovered gluten free coconut flour pancakes, it was like finding a little piece of breakfast heaven.
They’re fluffy and light, and they have a hint of coconut that makes every bite feel like a mini-vacation.
I remember the first time I made them, I was a bit skeptical. Could they really be as good as the regular ones? But one bite in and I was hooked. These pancakes are perfect for anyone who’s gluten-sensitive or just wants to try something new and delicious.
Ingredients
Let me tell you what you’ll need for these yummy pancakes.
- 1/2 cup coconut flour
It’s the star ingredient here. This flour is what makes the pancakes fluffy and light. - 1 teaspoon baking powder
This helps the pancakes rise nice and tall. - 1/4 teaspoon salt
Just a pinch to balance flavors. - 3 large eggs
Eggs add richness and help bind everything together. - 1/2 cup milk of choice
Use almond milk or any milk you like! - 1 tablespoon honey or maple syrup
Adds a touch of sweetness. - 1 teaspoon vanilla extract
For a lovely aroma that makes your kitchen smell amazing. - 2 tablespoons coconut oil
Melted, to add moistness and flavor. - Optional: 1/2 cup fresh berries
For extra fruity goodness.
Tools And Equipment
Alrighty, let’s gather what we need. A medium mixing bowl is a great starter for blending your pancake batter.
I also use a whisk to mix everything nicely. It helps to combine the ingredients smoothly.
For measuring, a set of measuring cups and spoons comes in handy. It’s key to get the right amounts of coconut flour and other goodies.
When it’s cooking time, a non-stick skillet or griddle helps your pancakes come out just right. No sticking and easy flipping.
And of course, a spatula is essential for flipping your pancakes and getting that perfect golden brown.
Lastly, a cooling rack is great for letting the pancakes rest after cooking. Keeps ’em fluffy and light.
Prep
Alright, let’s dive into the fun part—getting everything ready so we can whip up these tasty gluten-free coconut flour pancakes.
Measuring And Mixing
First, I grab my measuring cups and spoons. I measure out the coconut flour, baking powder, and salt, tossing them into my medium bowl. Next, I crack the eggs into the bowl. I add milk, honey, vanilla extract, and melted coconut oil. I whisk everything until it’s smooth and no lumps remain.
Setting Up The Cooking Area
I head over to my stove. I set a non-stick skillet on medium heat. I get my spatula and cooling rack ready. This way, once the batter is ready, I can cook those pancakes to a nice golden brown. After cooking, I let them rest on the rack to keep them fluffy.
Directions
Time to fire up the kitchen and whip up some delicious pancakes. Here’s how I make these fluffy delights:
Mixing The Batter
First, I grab a medium bowl.
I mix coconut flour, baking powder, and salt.
Then, I add eggs, milk, and vanilla.
I pour in melted coconut oil. I whisk it all.
Batter becomes smooth and delicious!
Cooking The Pancakes
I heat my skillet on medium.
I spoon the batter into the pan.
The pancakes sizzle slightly.
After two minutes, flip!
They’re golden. Yummy smell fills the kitchen.
Rest them on a rack.
Serving Suggestions
I love topping my coconut flour pancakes with fresh berries. Strawberries and blueberries are my favorites.
A drizzle of pure maple syrup gives them that extra sweetness I crave.
I sometimes add a dollop of Greek yogurt. It makes them creamy and delightful.
For a tropical twist, try sliced bananas with a sprinkle of shredded coconut. It’s like a mini vacation for your taste buds!
A handful of nuts, like almonds or pecans, adds a nice crunch if you’re into texture.
Make-Ahead Tips
Sometimes mornings get busy, so here’s how I handle make-ahead pancakes.
Storage Instructions
I stack my cooled pancakes with parchment paper in between them. Then I pop them in an airtight container. They stay fresh in the fridge for up to 3 days or in the freezer for about a month.
Reheating Tips
When I’m ready to enjoy them, I just warm them up. I either use the microwave for 30 seconds, or I pop them in the oven at 300°F for 10 minutes. This helps them stay fluffy and delicious.
Conclusion
Whipping up a batch of gluten-free coconut flour pancakes has truly been a game-changer for my breakfast routine. I love how these pancakes offer a delightful twist with their light and fluffy texture and that hint of coconut flavor.
They’re perfect for anyone seeking a gluten-free option or just wanting to try something new and delicious in the morning.
Whether you top them with fresh berries and maple syrup or go for a tropical vibe with bananas and coconut, these pancakes are sure to please.
Plus, the make-ahead tips make them a convenient choice for busy mornings. I hope you enjoy making and savoring these pancakes as much as I do!
Ingredients
- 2 tablespoons coconut flour
- 2 large eggs
- 2 tablespoons milk (dairy or non-dairy)
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- ¼ teaspoon baking powder
- ¼ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a bowl, whisk together eggs, milk, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Add coconut flour, baking powder, and salt; mix until batter is well combined and slightly thickened.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 2 tablespoons of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook for another 2-3 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- Coconut flour absorbs more liquid than other flours; adjust the batter consistency by adding more milk if needed.
- For a dairy-free option, use non-dairy milk and coconut oil.
