Ingredients:

  • 1/4 cup (32g) coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup (60ml) unsweetened almond milk
  • 2 tablespoons melted coconut oil (plus more for greasing the pan)
  • 1 tablespoon maple syrup or honey (optional, for sweetness)
  • 1/2 teaspoon vanilla extract

Instructions:

  1. In a mixing bowl, whisk together the coconut flour, baking powder, and salt.
  2. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, maple syrup (if using), and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix. The batter will be thick.
  4. Heat a lightly oiled non-stick skillet or griddle over medium-low heat.
  5. Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
  6. Serve immediately with your favorite toppings.