Coconut Flour Pancakes
- Level: Easy
- Yield: 2 servings (about 6 pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 610
- Total Fat
- 45
- Saturated Fat
- 36
- Carbohydrates
- 38
- Dietary Fiber
- 13
- Sugar
- 17
- Protein
- 17
- Cholesterol
- 202
- Sodium
- 550
- Total: 25 min
- Active: 25 min
Ingredients
1/2 cup coconut flour (see Cook's Note)
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 large eggs plus 1 egg white
1/2 cup unsweetened coconut milk
1/4 cup plain Greek yogurt
2 tablespoons maple syrup, plus more for serving
1 tablespoon coconut oil, melted and cooled, plus more as needed
1/2 teaspoon pure vanilla extract
1/3 cup large unsweetened coconut flakes, toasted, plus more for serving (optional)
Butter, for serving
Directions
- Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
- Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
- Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)