These light and fluffy coconut flour pancakes will be your new go-to recipe for Saturday mornings!

When it comes to making coconut flour pancakes there needs to be a fine balance. You don’t want the finished product to be too dry or soggy and you don’t want it to fall flat.

This perfect light and fluffy pancake recipe is great if you’re looking for a Paleo-friendly breakfast you can fuel up with. It’s made with coconut flour and coconut milk, which helps reduce carbs and unnecessary gluten.

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Before starting, please make sure you don’t mix your pancake batter too thoroughly. An overly mixed batter can often result in flatter, rather listless pancakes. A good rule of thumb is to not worry about leaving lumps in the mix. In fact, lumps are a good thing!

Another thing to remember is that you won’t be able to see bubbles forming as much as you would with plain old wheat flour, so I’d suggest using a fork or spatula to gently lift your pancakes before flipping, just to make sure the underside is nicely browned.

Tip: The lecithin contained within the egg yolks is what lends itself to the firmness and fullness of the pancakes, so if you’re not happy with the overall consistency then I would recommend adjusting the egg quantity before anything else. An alternative fix is to simply add another spoonful of coconut flour, but I think that an extra egg will be the most common solution.

Rebecca Maclary Coconut Flour Pancakes Recipe Total time: 20 mins Cook Time: 10 mins 10 minutes Prep Time: 10 mins 10 minutes Serves: 8 pancakes Nutrition facts: 3 grams of protein 7 grams of carbohydrates 7 grams of fat 100 calories Coconut Flour Pancakes Recipe Rebecca Maclary Recipe by: These light and fluffy coconut flour pancakes will be your new go-to recipe for Saturday mornings Ingredients ¼ cup coconut flour

⅛ t baking soda

Pinch of salt

¼ cup coconut milk

2 T organic, cold-pressed coconut oil

3 eggs

2 T honey

½ t pure vanilla extract

Maple syrup to taste

Grass-fed butter for cooking Instructions Thoroughly mix the eggs, coconut oil, and honey together.

Add the coconut milk and vanilla extract.

Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much!

Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan. I recommend figuring out how many pancakes you’d like to make beforehand so that you can use an appropriately sized cup or ladle.

Remember that you aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping. Extra kudos points for those of you who can flip without a spatula!

For best results, serve your pancakes right away.

Drown those bad boys in maple syrup, grab your fork, and have at ‘em!

Looking for Paleo ingredients? Here’s what we recommend:

Coconut flour (Anthony’s)

Baking soda (Bob’s Red Mill)

Coconut milk (Native Forest)

Cold pressed coconut oil (Viva Naturals)

Raw honey (Bee Farms)

Vanilla extract (Frontier)

Watch the Recipe Video Below!

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