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Breakfast

Coconut Flour Pancakes with Maple Berries

Fluffy, golden, and completely grain-free — these pancakes will change your Sunday mornings.

Prep: 10 min
Cook: 15 min
Serves: 4
Difficulty: Easy
breakfastcoconut flourpancakesquick
Coconut Flour Pancakes with Maple Berries

Instructions

  1. 1

    Whisk the batter

    Combine all ingredients in a bowl and whisk until smooth. Let the batter rest for 3 minutes — coconut flour absorbs liquid slowly and the batter will thicken.

  2. 2

    Heat the pan

    Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with coconut oil or ghee.

  3. 3

    Cook the pancakes

    Pour 2–3 tablespoons of batter per pancake. Cook for 2–3 minutes until bubbles form and edges look set, then flip carefully and cook 1–2 minutes more.

  4. 4

    Serve warm

    Stack and serve immediately with fresh berries and a drizzle of maple syrup.

Recipe notes

Coconut flour pancakes are more delicate than wheat-based ones. Keep them small (about 3 inches) for easier flipping.

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