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Fluffy Coconut Flour Pancakes - Discover the best coconut flour pancakes! This easy recipe delivers fluffy, moist, gluten-free results in under 30 minutes. Perf

Fluffy Coconut Flour Pancakes

Enjoy these light and fluffy coconut flour pancakes, made with simple ingredients like eggs and tapioca starch for a delightful breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Breakfast
Calories: 250
Ingredients Method Notes

Ingredients
  

  • ⅓ cup coconut flour
  • ¼ cup tapioca starch
  • ¾ tsp baking powder
  • ⅛ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup unsweetened oat milk
  • 1 tbsp neutral oil
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Method
 

  1. Gather and measure all ingredients.
  2. In a medium bowl, whisk together the coconut flour, tapioca starch, baking powder, baking soda, and salt until fully combined and lump-free.
  3. In a separate bowl, whisk together the eggs, oat milk, neutral oil, maple syrup, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until smooth. Let the batter rest for 5 minutes.
  5. Heat a lightly greased skillet over medium-low heat. Pour about ¼ cup of batter per pancake onto the skillet.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2 minutes.
  7. Serve warm with your favorite toppings.

Notes

- Ensure your coconut flour is fresh for best results.
- Don't overmix the batter after adding dry to wet ingredients; a few small lumps are okay.
- Adjust heat on the skillet to medium-low to prevent burning before the inside cooks.
Allergens: Eggs.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.