These gluten-free pancakes are made from scratch with coconut flour. They're crispy on the outside and moist in the middle—just like a good pancake should be.
Slideshow: Pancake Recipes
1/4 cup sifted coconut flour
1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons coconut oil
1 tablespoon honey
3 large eggs
1/4 cup coconut milk
1 teaspoon vanilla extract
3 tablespoons butter, plus more for serving
Fresh berries and maple syrup, for serving
How to Make It
In a medium bowl, whisk together the coconut flour, cream of tartar, baking soda and salt. Set aside.
In a large mixing bowl or stand mixer, beat together the coconut oil and honey. Continuing to mix, slowly add each egg until smooth, then add the coconut milk and vanilla. Slowly stir in the flour mixture, until just incorporated. Do not overmix or the pancakes will be chewy.
On a non-stick griddle or large sauté pan, melt one tablespoon of the butter over moderately high heat. When the butter is beginning to foam and brown, add 1/4 cup of batter to the pan. Cook until the edges are brown, about two minutes, and flip, cooking for one more minute. Serve immediately or place on a baking sheet in a 200º oven.
Butter, fresh berries and maple syrup.
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