Fluffy Coconut Flour Pancakes
Enjoy these light and fluffy coconut flour pancakes, made with simple ingredients like eggs and tapioca starch for a delightful breakfast.
Ingredients
- ⅓ cup coconut flour
- ¼ cup tapioca starch
- ¾ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup unsweetened oat milk
- 1 tbsp neutral oil
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
- Gather and measure all ingredients.
- In a medium bowl, whisk together the coconut flour, tapioca starch, baking powder, baking soda, and salt until fully combined and lump-free.
- In a separate bowl, whisk together the eggs, oat milk, neutral oil, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until smooth. Let the batter rest for 5 minutes.
- Heat a lightly greased skillet over medium-low heat. Pour about ¼ cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2 minutes.
- Serve warm with your favorite toppings.
Notes
Allergens: Eggs.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.