Coconut Flour Pancakes
These Coconut Flour Pancakes only require 7 ingredients, are super fluffy, and can be whipped up in no time! They are gluten & dairy free too. They are super low calorie, and you can have three of these pancakes for only 183 calories! If you like these pancakes, you will also love my Blueberry Cottage Cheese Pancakes.
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What You Will Need
- Coconut Flour - 1/2 cup Prozis Organic Coconut Flour - Use the code "KATIE10" for 10% off!
- Almond Milk - 1 cup of unsweetened vanilla almond milk.
- Eggs - 3 eggs at room temperature.
- Vanilla Extract - 1 teaspoon of pure vanilla extract.
- Honey - 1 tablespoon of organic honey.
- Salt - 1/2 teaspoon of sea salt.
- Baking Soda - 1 teaspoon of baking soda.
Important Note Before You Make These!
It’s very important to make sure your eggs are at room temp and your milk is not too cold or the batter will be too thick! Coconut flour can be a little tricky because it absorbs a lot and the temperature has to be perfect!
How To Make Them
- Whisk together the wet ingredients then add in the dry. Do not over mix the batter!
- Preheat a griddle or large skillet over medium heat and spray with non-stick spray or butter of choice.
- Cook pancakes for about 3 minutes on each side. Makes 6 pancakes. Top with syrup of choice and enjoy!
How To Store Leftovers
Store your leftover pancakes in an airtight container in the refrigerator for up to 4 days. To reheat them, just pop them in the microwave for 20-30 seconds.
Can You Freeze These?
You can certainly make a whole bunch of these in bulk and then freeze them to enjoy over a week or so! The best way to freeze these pancakes is to first make sure they are completely cooled. Then wrap each pancake individually in plastic wrap. This will help them not get freezer burn! Place the individually wrapped pancakes in a plastic bag or Tupperware and freeze away! Microwave them for a minute when you are ready to enjoy them again.
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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These Coconut Flour Pancakes only require 7 ingredients, are super fluffy, and can be whipped up in no time! They are gluten & dairy free too.
- 1/2 cup coconut flour (Organic; Mine is by prozis - Code KATIE10 for 10% off prozis.com!)
- 1 cup almond milk (unsweetened, vanilla)
- 3 eggs (large)
- 1 tsp vanilla extract
- 1 tbsp honey (organic)
- 1 tsp baking soda
- 1/2 tsp sea salt
Whisk together the wet ingredients then add in the dry. Do not over mix the batter!
Preheat a griddle or large skillet over medium heat and spray with non-stick spray or butter of choice.
Preheat a griddle or large skillet over medium and spray with non-stick spray.
Cook pancakes for about 3 minutes on each side. Makes 6 pancakes. Top with syrup of choice and enjoy!
Servings 2
- Amount Per Serving
- Calories 183kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4.2g22%
- Cholesterol 215mg72%
- Sodium 542.9mg23%
- Total Carbohydrate 17.8g6%
- Dietary Fiber 7g29%
- Sugars 7.1g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.