Photo of Coconut Pancakes by WW

Coconut Pancakes

3
Point(s)
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
12
Difficulty
Easy
These coconut flour pancakes are quick and easy and soft and fluffy, what more could you ask for from a breakfast and brunch staple. They are naturally gluten-free and thanks to the use of coconut flour, they pack a high-fibre punch. Customize these pancakes by serving them with some of your favourite add-ons like fruit, honey, or even yogurt.

Ingredients

Coconut flour

cup(s)

Baking powder

1¼ tsp(s)

Egg(s)

4 large egg(s), lightly beaten

Fat free skim milk

1 cup(s)

Packed brown sugar

¼ cup(s)

Vanilla extract

¼ tsp(s)

Coconut oil

1 tbsp(s), melted

Instructions

  1. Whisk coconut flour, baking powder and ¼ tsp salt in a small bowl. Whisk together eggs, milk, sugar, vanilla and 3 teaspoons oil in a medium bowl. Whisk in flour mixture. Let batter stand for 5 minutes to thicken slightly.
  2. Heat a large non-stick frying pan over medium heat. Lightly pour some of the remaining oil in the pan and once warmed, pour ¼ cup of pancake batter into pan. Cook for 3 minutes or until pancakes are browned on the base and tops begin to set. Flip pancakes and cook 2-3 minutes or until browned. Reduce heat if pancakes brown too quickly. Lightly pour more oil to make 12 pancakes.
  3. Serving size: 1 pancake per serving