Coconut Flour Pancakes
These coconut flour pancakes are soft, fluffy, and lightly golden, made with coconut flour, tapioca starch, and oat milk for a tender gluten-free, dairy-free breakfast ready in 20 minutes.
Servings: 3 servings (6 small pancakes)
Ingredients
- ⅓ cup coconut flour (heaping cup)
- ¼ cup tapioca starch
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup unsweetened oat milk or other dairy-free milk
- 1 tbsp neutral oil I used vegetable oil
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Gather and measure all ingredients.
- In a medium bowl, whisk together the coconut flour, tapioca starch, baking powder, baking soda, and salt until fully combined and lump-free.
- In a separate bowl, whisk together the eggs, oat milk, vegetable oil, maple syrup, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until smooth. Let the batter rest for 5 minutes so the coconut flour can fully hydrate. The batter should be thick but pourable, similar to classic pancake batter.*
- Heat a lightly greased skillet over medium-low heat. Pour about ¼ cup of batter per pancake onto the skillet. The batter should spread slightly but remain small, about silver dollar size.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2 minutes, until golden brown and cooked through.
- Serve warm with your favorite toppings.
Nutrition
Serving: 1serving (2 small pancakes) | Calories: 215kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 435mg | Potassium: 79mg | Fiber: 5g | Sugar: 8g | Vitamin A: 240IU | Calcium: 140mg | Iron: 1mg