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Vanilla Coconut Flour Pancakes

Vanilla Coconut Flour Pancakes

Small, soft pancakes made with coconut flour, eggs, coconut oil, almond milk, and vanilla, with no wheat flour.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 218 kcal

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.

Notes

Substitutions: Use regular milk or butter.
Tips: Keep the pancakes small and the heat low.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.
Keyword Almond Milk, Coconut Flour, Eggs, Vanilla, vanilla coconut flour pancakes