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Coconut Flour Pancakes with Cinnamon and Berries

Coconut Flour Pancakes with Cinnamon and Berries

Fluffy Coconut Flour Pancakes with Cinnamon and Berries are gluten-free, healthy, and perfect for breakfast. Easy to make with simple ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 6 large eggs
  • 1/2 cup almond milk or any milk of your choice
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup fresh mixed berries (blueberries, raspberries, strawberries)
  • as needed Butter or coconut oil for greasing the pan

Equipment

  • Nonstick skillet or griddle
  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Whisk together the coconut flour, salt, and cinnamon in a mixing bowl.
  2. In another bowl, beat the eggs until frothy, then add almond milk, honey (or maple syrup), and vanilla extract; stir until combined.
  3. Pour the wet ingredients into the dry mix and stir gently; add baking soda without overmixing.
  4. Let the batter rest for 5 minutes.
  5. Heat a nonstick skillet over medium heat and grease it lightly with butter or coconut oil.
  6. Scoop small portions of batter onto the pan, adding a few berries on top.
  7. Cook until the edges turn golden brown, then flip to cook the other side.

Nutrition

Calories: 180kcalCarbohydrates: 18gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 160mgSodium: 150mgPotassium: 200mgFiber: 4gSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For a vegan option, substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use plant-based milk. If fresh berries aren't available, you can use thawed frozen berries. Don't skip the resting time for the batter—it allows the coconut flour to absorb moisture evenly. Stack the pancakes high and garnish with extra berries and a dusting of powdered sugar for a beautiful presentation. Enjoy your delightful breakfast!
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