Description
These Healthy Coconut Pancakes are light, fluffy, and naturally sweetened with coconut. Made with wholesome ingredients, they are perfect for a nutritious breakfast or brunch. Enjoy them with fresh fruit, a drizzle of honey, or a sprinkle of shredded coconut.
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Ingredients
- ½ cup coconut flour (or whole wheat flour for a heartier texture)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¾ cup coconut milk (or any milk of choice)
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon coconut oil (for cooking)
Instructions
In a bowl, whisk together the coconut flour, baking powder, salt, and shredded coconut.
In a separate bowl, beat the eggs, then add the coconut milk, honey, and vanilla extract. Mix well.
Slowly add the dry ingredients to the wet mixture, stirring until smooth. Let the batter sit for a few minutes to thicken. If it is too thick, add a little more milk.
Heat a skillet or griddle over medium heat and lightly grease it with coconut oil. Pour small amounts of batter onto the skillet and cook for about 2-3 minutes, until bubbles form on the surface. Flip and cook for another 2 minutes until golden brown.
Stack the pancakes and serve warm with fresh fruit, honey, or a sprinkle of extra coconut.
Notes
- Let the batter rest to allow the coconut flour to absorb liquid for a better texture.
- Cook on low to medium heat since coconut flour pancakes can brown quickly.
- Use a small spatula to flip gently, as they are more delicate than regular pancakes.
- Adjust thickness by adding more milk if needed.
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm in a toaster or skillet for a fresh taste.
- Freeze: Store in a freezer-safe bag for up to 2 months. Reheat directly from frozen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Healthy Breakfast