Vanilla coconut flour pancakes are soft, lightly sweet pancakes made with coconut flour, four eggs, melted coconut oil, almond milk, and vanilla, with no wheat flour. They take ten minutes to mix, cook in fifteen, and make eight small pancakes to serve four.
Coconut flour makes the batter thick, so the pancakes are small and tender rather than wide, and the eggs give them a custardy crumb. A teaspoon of baking powder lifts them slightly, and a spoonful of maple syrup or low carb sweetener rounds out the flavor, making a grain free breakfast that is filling and quick.
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Why This Vanilla Coconut Flour Pancakes Recipe Works
Four eggs and coconut flour make a protein rich batter that fills you up.
The batter rests briefly and then cooks on a regular skillet in minutes.
They are grain free, and the sweetener is optional, so you can adjust them to your needs.
What You Need for Vanilla Coconut Flour Pancakes
- The batter is half a cup of coconut flour, four large eggs, a quarter cup of melted coconut oil or butter, and three quarters of a cup of almond milk.
- Add one teaspoon of baking powder, one tablespoon of vanilla extract, and two tablespoons of maple syrup or a low carb sweetener.
Coconut flour. It gives body and mild sweetness.
Eggs. They provide structure and richness.
Coconut oil. It keeps the pancakes tender.
Almond milk. It loosens the batter.
Vanilla. It adds warm, sweet flavor.
Cooking Vanilla Coconut Flour Pancakes Step by Step
1. Whisk the wet ingredients. Whisk the eggs, melted oil, almond milk, vanilla, and sweetener until frothy.
2. Add the dry ingredients. Whisk in the coconut flour and baking powder until smooth.
3. Rest. Let the batter sit for five minutes to thicken.
4. Heat the pan. Heat a nonstick skillet over medium low heat and grease it lightly.
5. Cook. Spoon small rounds of batter into the pan, cook for two to three minutes until bubbles form, flip, and cook another two minutes.
Keep the heat at medium low and the pancakes small. Coconut flour batter is thick and sets slowly, and a hot pan browns the outside before the center cooks. Spread each spoonful to about three inches wide so the pancake is thin enough to cook through and easy to flip.
Whisk the eggs until frothy before adding the flour. The air you whip in gives the pancakes a lighter texture. Rest the batter for five minutes, and if it thickens too much, loosen it with a spoonful of almond milk so it spoons easily and spreads into neat rounds.
Making Vanilla Coconut Flour Pancakes Ahead
Store the cooled pancakes in an airtight container in the refrigerator for up to four days, with parchment between the layers. Freeze for up to three months and reheat in a toaster or a skillet. They reheat well, so a batch can cover several breakfasts during the week.
Pro Tips for Vanilla Coconut Flour Pancakes
Flag the allergens. These pancakes contain eggs, coconut, and almond milk, so check every label for tree nuts and cross contact.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs, and wash your hands and tools after mixing.
Check the doneness. The pancakes should be set and golden, with no wet batter in the center.
Use room temperature eggs. They blend into a smoother batter.
Sift the flour. It removes lumps.
Grease lightly. Too much oil makes them greasy.
Flip gently. They are tender when hot.
Check trusted guidance. Read the FDA safe food handling guidance for handling eggs and cooked batter.
For a chocolate version, add two tablespoons of cocoa powder and a few sugar free chocolate chips. For a spiced one, add half a teaspoon of cinnamon and a pinch of nutmeg. For berries, fold in a half cup of blueberries and cook a little longer on a lower heat.
If you prefer thinner pancakes, add another quarter cup of almond milk, and if you prefer thicker ones, add a tablespoon of coconut flour. Different brands of coconut flour absorb liquid differently, so adjust the batter until it drops easily from a spoon.
How to Serve Vanilla Coconut Flour Pancakes
Serve the pancakes warm with butter, fresh berries, and a drizzle of maple syrup, or stack them with nut butter and sliced banana. For more breakfast ideas, try blueberry coconut flour muffins, cinnamon brown sugar pancakes, old fashioned pancakes, or buttermilk pancakes with buttermilk syrup.
Common Questions About Vanilla Coconut Flour Pancakes
How do you keep vanilla coconut flour pancakes from falling apart?
Cook them small, over medium low heat, and flip them gently.
Can you make vanilla coconut flour pancakes ahead of time?
Yes. Cook them early and reheat in a toaster.
Can you freeze vanilla coconut flour pancakes?
Yes, for up to three months with parchment between them.
Can I use regular milk?
Yes. Any milk works the same way.
Why is my batter so thick?
Coconut flour absorbs liquid, so add milk a spoonful at a time.
Vanilla Coconut Flour Pancakes
Equipment
- Nonstick skillet
- Mixing bowl
- Spatula
Ingredients
Main Ingredients
- ½ cup coconut flour
- 4 large eggs
- ¼ cup coconut oil or butter melted
- ¾ cup almond milk
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 2 tbsp maple syrup or low carb sweetener
Instructions
Cooking
- Whisk. Whisk the eggs, oil, milk, vanilla, and sweetener until frothy.
- Combine. Whisk in the coconut flour and baking powder.
- Rest. Let the batter sit for 5 minutes.
- Heat. Heat a greased skillet over medium low.
- Cook. Cook 2 to 3 minutes per side.
