Amazing Coconut Pancakes

6 - 8
PersonalPoints™ per serving
Total Time
36 min
10 min
21 min


Coconut flour


Baking powder

1¼ tsp(s)

Table salt

¼ tsp(s)

Raw egg(s)

4 large

Fat free skim milk

1 cup(s)

Packed light brown sugar

¼ cup(s)

Vanilla extract

¼ tsp(s)

Coconut oil

1½ tbsp(s), melted


  1. Whisk together coconut flour, baking powder, and salt in small bowl. Whisk together eggs, milk, brown sugar, vanilla, and 1 tablespoon melted coconut oil in medium bowl. Whisk in flour mixture. Let batter sit 5 minutes to thicken.
  2. Heat heavy skillet or griddle over medium heat. Brush with some of remaining coconut oil. Working in batches, pour pancake batter by scant 1/4 cupfuls onto pan. Cook until pancakes are very brown on bottoms and tops begin to set, about 4 minutes. Flip pancakes and cook until other side is browned, 2−3 minutes more; pancakes will be difficult to flip if tops aren’t firm, so don’t rush. Lower heat if pancakes brown too quickly and brush pan with more oil between batches as needed.
  3. Serving size: 2 pancakes


Top these superb gluten-free pancakes with your favorite fresh fruit for natural sweetness.