The gluten-free pancake that behaves: coconut flour's thirst demands extra eggs, and rewards with tender, faintly sweet stacks.
2 tbsp
🥥 Coconut Sugar ›
or honey
2 tbsp
🥥 Coconut Oil ›
for the pan
Mise en place
Before you start
Prep checklist
Coconut Oil — for the pan
Whisk everything into a thick batter and REST 5 minutes — coconut flour drinks four times its weight and needs the head start.
💡
Coconut flour is not a 1:1 flour swap anywhere, ever. This ratio (1 egg per 15 g flour) is the working formula.
Cook small (8 cm) pancakes in coconut oil over medium-LOW, 3 minutes to set before flipping gently — they're tender until fully cooked.
Stack under blueberries and whatever syrup jurisdiction you're in.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
·
Crispy bacon or breakfast sausage
Garnish
A dusting of powdered sugar
Chopped chives (for savory plates)
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