Vegan Coconut Flour Pancakes

Serves 16

5 mins prep

20 mins cook

25 mins total

My gluten-free, vegan coconut flour pancakes are about to become your new favorite healthy breakfast recipe. Made with wholesome ingredients and ready in just 30 minutes, you can drizzle them with maple syrup or serve them topped with fruit and whipped cream for the ultimate Sunday brunch!

2 servings

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In a mixing bowl whisk together the vanilla extract, apple cider vinegar and almond milk.

Whisk together the baking powder, flours and sugar in a separate mixing bowl.

Pour the wet ingredients into the dry ingredients and whisk until smooth.

Allow the pancake batter to rest for 10 minutes before cooking.

Lightly coat a skillet with spray oil and heat over a medium heat.

Drop a ¼ cup of batter into the skillet and cook until bubbles appear, flip the pancake over and continue to cook for another 4 minutes or until completely cooked through.

Remove from the skillet and repeat with remaining batter. Batter makes about 16 pancakes.

Serve pancakes either warm or cold topped with your favorite pancake toppings.