Coconut flour pancakes

These fluffy gluten-free pancakes are made using coconut flour, which is high in fibre. Served with tart berries and maple syrup, it makes a delicious free-from brunch

  • Prep:10 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 42
  • fat 2g
  • saturates 1g
  • carbs 4g
  • sugars 2g
  • fibre 2g
  • protein 2g
  • salt 0.1g


  • 2 eggs, separated
  • 3 tbsp coconut flour
  • 1 tsp gluten-free baking powder
  • 1 tsp cinnamon
  • 150ml milk of your choice
  • 2 tsp maple syrup
  • 150g frozen berries


  1. Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.

  2. Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.

  3. Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

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