These tiny pancakes pack a big flavor punch. One word of caution: Going larger than 1 tablespoon of batter per pancake makes these a hard to flip. Make ’em small and eat a big stack!
- ⅓ cup coconut flour
- ¼ tsp. baking powder
- ¼ tsp. salt
- 4 large eggs
- 4 to 6 tablespoons milk, dairy-free or traditional
- 1 tbsp. coconut oil or unsalted butter, melted and cooled slightly, plus additional for greasing griddle
- Nonstick cooking spray
- 1 tsp. vanilla extract
- Maple syrup and fruit for serving
Whisk the coconut flour, baking powder, and salt together in a medium mixing bowl. Add the eggs, 4 tablespoons milk, melted coconut oil or butter, and vanilla, and whisk until smooth. If batter is too thick to drop from a spoon, stir in the additional 2 tablespoons milk.
Heat a griddle over medium-high heat. Lightly grease griddle with melted coconut oil or nonstick cooking spray.
Drop 1 tablespoon batter per pancake onto the griddle with a 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, about three minutes Flip and cook an additional minute, until golden brown. Repeat with the remaining batter.
Serve warm with syrup or fresh fruit, if desired. These pancakes are best enjoyed as soon as they are made.