Heat a lightly greased pan or griddle to medium-low.
In a small bowl whisk together coconut flour, tapioca flour, baking soda and salt until well combined.
In a medium bowl, mix together eggs, coconut oil, ⅛ cup coconut milk and maple syrup. Add the dry mix and whisk until fully combined. Since there is no gluten in this recipe, you don't have to fear overmixing.
Let the batter stand for 3-5 minutes. It will thicken as the coconut flour absorbs much of the liquid. The batter should be quite thick after resting. If, however, it seems dry and clumpy, add the remaining coconut milk 1 tablespoon at a time, until a thick batter forms.
Drop 2 tablespoons of batter per pancake onto the preheated griddle or pan and spread the batter out a little. Cook for about 3 minutes before flipping carefully (I use 2 spatulas, or a spatula and fork). Then cook the other side for a couple more minutes.
Keep a close eye on the pancakes, as they burn easily.
Serve hot with toppings of choice (butter, whipped coconut cream, maple syrup etc.)
Notes
The nutrition info is for 1 pancake, although I usually have at least 2 for breakfast (they are quite filling though).*To further reduce the carb count, omit arrowroot/tapioca. You can also omit the maple syrup or use a sugar-free sweetener alternative.
Nutrition
Nutrition Facts
Fluffy Coconut Flour Pancakes (Grain Free)
Serving Size
1 pancake
Amount per Serving
Calories
112
% Daily Value*
Fat
9
g
14
%
Saturated Fat
7
g
35
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
55
mg
18
%
Sodium
124
mg
5
%
Potassium
45
mg
1
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin A
79
IU
2
%
Vitamin C
0.1
mg
0
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Flour Pancakes
Tried this recipe?Please leave a comment below! Share a picture on social media with tag #leelalicious !