Paleo Coconut Flour Pancakes
Fluffy, golden, and kissed with cinnamon, these grain-free pancakes prove that weekend breakfast doesn't have to mean compromise. The batter comes together with coconut flour, six eggs, and rich full-fat coconut milk — no wheat, no refined grains, just wholesome ingredients that actually belong on your plate. A splash of apple cider vinegar and a touch of maple syrup give the stack a subtle depth that tastes far more indulgent than the ingredient list suggests. One key trick: let the batter rest for five minutes before you hit the pan, because coconut flour drinks up liquid slowly and that patience is what gives you thick, scoopable rounds instead of a runny mess. Cook them low and slow on a coconut-oil-slicked skillet until the edges set and tiny bubbles dot the surface, then flip once for a beautifully golden underside. Pile them up for four and finish with fresh berries and an extra drizzle of maple syrup for a breakfast that feels like a treat without derailing anything.
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Learn more →Ingredients
4 servings
- ½ cup coconut flour
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 6 large eggs
- ½ cup full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 tbsp coconut oil, plus more for the pan
For serving
- fresh berries, for serving (optional)
- maple syrup, for serving (optional)
Instructions
- 1
Whisk together the coconut flour, baking soda, salt, and cinnamon in a large mixing bowl until evenly combined.
- 2
In a small bowl, whisk together the eggs, coconut milk, maple syrup, vanilla extract, apple cider vinegar, and 2 tbsp melted coconut oil until smooth.
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