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This delicious Coconut Flour Pancakes recipe is both gluten and dairy free. Make them for breakfast and top them with fruit and maple syrup!
For whatever reason, eating pancakes always reminds me of being a kid. Except for when I was a kid, we ate pancakes from a box mix like most kids of my generation. As an adult, I prefer to make everything from scratch and the rest of my family is totally on board with that too!
While I love my Low Carb Pancakes recipe, which is made with coconut flour and cream cheese, I’ve been trying to cut back on dairy. So I wanted to find a new coconut flour pancakes recipe to mix up with our Oat Flour Pancakes, Chickpea Pancakes and Cinnamon Pancakes.
These Dairy Free Coconut Flour Pancakes are fluffy and they really hit the spot! You can top them with raspberries and bananas then drizzle with maple syrup like I did or choose your favorite fruits. Other great fruits to add to dairy free pancakes are peaches, mangoes, blueberries or pretty much any softer fruit.
If you’ve been looking for the best coconut flour pancakes recipe that is both dairy and gluten free, you’ve come to the right place! After you make the recipe yourself, please remember to come back and leave a review!
Dairy Free Coconut Flour Pancakes Recipe
Dairy Free Coconut Flour Pancakes
- 1 large egg
- 2 egg whites
- 1½ tablespoons maple syrup
- 3 tablespoons very mild olive oil
- 1 teaspoon pure vanilla extract
- ½ cup coconut milk
- 1/3 cup coconut flour sifted
- ½ teaspoon baking powder
- Pinch sea salt
- 3 tablespoons coconut oil divided
- 1 large banana sliced
- 2 cups fresh raspberries
- Real maple syrup for serving
- Add the egg, egg whites, maple syrup, olive oil and vanilla extract to a large mixing bowl and whisk until smooth. Add the coconut milk then whisk until well combined.
- Gently fold the sifted coconut flour, baking powder and a small pinch of salt into the wet ingredients without overworking the batter.
- Melt about a teaspoon of coconut oil in a large, hot skillet or griddle and pour 2-3 tablespoons of batter per pancake into the pan. Cook until the pancakes are set and the edges turn a deeper golden color, around 1-2 minutes.
- Flip the pancakes and cook the other for side about 1-2 more minutes, or until golden brown. Remove from heat by transferring to a platter then repeat this process with the remaining batter until you’ve made all of your pancakes.
- To serve, stack several pancakes and top with sliced bananas and raspberries, then drizzle with real maple syrup, if desired. Enjoy!