Silver dollar coconut flour pancakes are a snap to make. They cook up light and fluffy. Perfect served with maple syrup and butter.
Why You’ll Love These Silver Dollar Coconut Flour Pancakes
- One bowl recipe
- Easy to make
- Small and tasty
Do you LOVE pancakes?? Then you need to try these coconut flour silver dollars. They’re one of my favorite grain-free pancake recipes. (The other? My recipe for almond flour pancakes.) Not only are these the cutest pancakes you’ll ever make, but they might also be the tastiest!
Coconut Flour. Coconut flour makes these pancakes tender and flavorful. Be sure to use coconut flour, not desiccated or shredded coconut. Unlike almond flour, it absorbs a lot of liquid. The recipe uses only 1/3 cup (36 grams) of flour for the entire recipe.
Baking Powder. Helps the pancakes to rise, along with the eggs. If you are grain-free, you can use homemade baking powder or purchase a grain-free brand at the store.
Salt. A little salt enhances the flavor. Use fine salt (not Kosher salt) for the best results.
Eggs. With no grain in this recipe, eggs provide structure to help the pancakes rise and keep their shape. Please note: the recipe has not been tested with an egg replacer.
Milk. The batter for these pancakes needs a little milk to achieve the right consistency. Use dairy or dairy-free milk in this recipe but avoid full-fat coconut milk from the can. It is too thick for the batter.
Coconut oil or Butter: Adds richness to make the pancakes tender.
Vanilla Extract: For flavor. You can add a sprinkle of ground cinnamon too!
Making Silver Dollar Coconut Flour Pancakes: Five Keys for Success
- Whisk the coconut flour with baking powder and salt. This step ensures the baking powder is evenly distributed.
- Add the milk in two stages. Coconut flour loves to absorb liquid. Start by adding 4 tablespoons of milk, along with the eggs and vanilla. If the batter is too thick, add more milk. Also, as you make the pancakes, the batter might thicken. If it does, add milk as you work.
- Keep them small. Coconut flour pancakes are so tender that they are sometimes hard to flip. Making small (silver dollar) pancakes solves this problem in the cutest way!
- Cook on a hot griddle. Test the griddle before cooking your first pancake. To do this, drop a little water on it. You want the water to bubble and evaporate quickly. For the best pancakes, the batter should sizzle and bubble when ladled onto the griddle.
- Look for bubbles. Flip the pancakes when small bubbles appear all over the surface.
Silver Dollar Coconut Flour Pancakes
Easy coconut flour pancakes. Gluten-free. Grain-free. Dairy-free (if dairy-free milk and coconut oil are used)
- ⅓ cup coconut flour (1 ⅓ ounces; 38 grams)
- ¼ teaspoon baking powder, homemade or store-bought, grain-free
- ¼ teaspoon salt
- 4 large eggs 200 grams out of shell
- 4 to 6 tablespoons milk dairy-free or traditional
- 1 tablespoon coconut oil ghee, or unsalted butter, melted
- 1 teaspoon vanilla extract
- nonstick cooking spray, coconut oil, ghee, or butter for greasing the griddle
- maple syrup
Whisk the coconut flour, baking powder, and salt together in a medium mixing bowl. Add the eggs, 4 tablespoons milk, melted coconut oil, and vanilla extract. Whisk until smooth. If batter is too thick, add the additional two tablespoons milk.
Heat a flat griddle over medium-high heat. Lightly grease with coconut oil, or nonstick cooking spray.
Drop batter, about one tablespoon per pancake, onto hot griddle with a soup spoon. Use the back of the spoon to spread the batter out a little. Cook until bubbles appear on the surface of the pancake and edges set. Flip and cook an additional minute. Repeat with the remaining batter.
Serve warm with maple syrup.