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gluten free good morning perfect paleo coconut flour pancakes

Coconut Flour Pancakes (Fluffy Paleo Pancakes!)

We've been making these fluffy Gluten-Free Coconut Flour Paleo Pancakes every Saturday for years. They're easy, delicious, and really sustaining.
Course Breakfast
Cuisine Gluten Free, Paleo
Servings 18
Author Emily Chapelle

Ingredients

  • 6 eggs
  • 6 Tbsp milk (almond or coconut milk works fine too and we've even used water in a pinch)
  • Splash vanilla extract
  • 2 Tbsp maple syrup or honey optional
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 6 Tbsp coconut flour
  • 1/4 cup melted virgin coconut oil

Instructions

  1. Mix all of the ingredients together. I’ve found that adding the oil after everything else is combined works best to get the right texture. We used to use our stand mixer for this, but now we use our Vitamix 750 and the results are better than ever. I HIGHLY recommend using a high speed blender if you have one.
  2. Let the batter stand about 5 minutes so the coconut flour can absorb everything the way it likes to.
  3. Mix one more time.
  4. Cook pancakes over medium-low heat on a cast iron griddle brushed with just a little more coconut oil, or in a skillet. They take a little longer than regular flour pancakes do, but don’t be tempted to turn up the temperature – you’ll just end up burning them! Slow and low heat is better for coconut flour.
  5. Flip when you notice little bubbles starting to pop up in the batter.
  6. Finish cooking on the other side until the coconut flour pancakes are fluffy and set.