These Coconut Flour Pancakes are so light and fluffy and unbelievably delicious. Made with just a few low carb simple ingredients, they come together quickly, making it super easy to have a pancake breakfast any day of the week!
In a large mixing bowl, whisk the egg, egg whites, maple syrup, olive oil, and vanilla extract until smooth. Pour in the coconut milk and whisk to combine.
Add the sifted coconut flour, baking powder, and a small pinch of salt. Gently fold in the dry ingredients without overworking the batter.
Melt about a teaspoon of coconut oil in a large, hot nonstick skillet or hot griddle and pour 2-3 tablespoons of batter per pancake. Cook on medium heat until the pancakes are set, and the edges turn a deeper golden color, around 1-2 minutes.
Flip and cook the remaining side another 1-2 minutes, or until golden brown. Remove from heat and repeat this process with the remaining batter.
To serve, stack several pancakes and top with sliced banana, raspberries and drizzle with real maple syrup, if desired.
For avoid lumps, sift the coconut flour before adding to the batter. If you don’t have a sifter, pour flour into a fine-mesh sieve and gently shake over the bowl.For low carb or keto, omit the bananas and raspberries.