Coconut flour pancakes
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 5 out of 5.5 ratingsRate
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These gluten- and dairy-free coconut pancakes have a deliciously rich coconut flavour and pair beautifully with coconut yogurt and fresh fruit for a light and wholesome treat
Gluten free
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Try our coconut flour pancakes, then check out our dairy-free coconut pancakes, vegan pancakes, gluten-free pancakes and more easy pancake recipes.
Recipe tip:
- The batter can thicken slightly as it sits. If this happens, gently fold in a splash of milk.
Coconut flour pancakes
Ingredients
Nutrition
-
50g coconut flour
-
¼ tsp baking powder
-
2 eggs
separated
-
15g unsalted butter
melted
-
200ml milk
-
2 tbsp caster sugar
-
vegetable oil
for frying
-
coconut yogurt
to serve
-
mixed berries
to serve
-
drizzle of honey
to serve
Nutrition: per serving
- kcal452
- fat28.6g
- saturates11.1g
- carbs28.7g
- sugars26.7g
- fibre10.5g
- protein14.7g
- salt0.5g
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Method
-
step 1
Whisk together the coconut flour, baking powder and a pinch of salt. Whisk in the egg yolks, melted butter and milk until you have a thick paste.
-
step 2
Using electric beaters, whisk the egg whites with the caster sugar until it reaches medium peaks. Beat a spoonful of the egg white into the flour mixture to loosen it, then gently fold in the remaining egg whites until fully combined.
-
step 3
Heat a non-stick frying pan over a medium-low heat. Pour in 1 tbsp of vegetable oil. Once hot, spoon in 2 tbsp of the batter for each pancake and cook for 3-4 mins on each side or until golden and cooked through. Repeat with the remaining batter. Transfer to a plate.
-
step 4
Top the pancakes with yogurt, berries and a squeeze of honey, if you like.
Want something more decadent? Check out our most indulgent pancake recipes.
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