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Fluffy Cinnamon Pancakes (Coconut Flour)

These Fluffy Cinnamon Pancakes made with coconut flour are gluten-free, light, and bursting with warm cinnamon flavor—perfect for a cozy breakfast!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Gluten Free
Keyword: Cinnamon, Coconut Flour, Easy, Gluten-Free, Low-Carb, Quick
Servings: 4 servings

Ingredients

  • 4 eggs eggs separated
  • 1/4 cup buttermilk or melted coconut oil (90g), choose buttermilk for tangy flavor or coconut oil for dairy-free option
  • 4 tablespoons coconut flour star ingredient, gluten-free
  • 2 tablespoons coconut milk or almond milk for added moisture and creaminess
  • 1 teaspoon baking powder to help pancakes rise
  • 1 teaspoon cinnamon adds warmth and spice
  • 1 teaspoon Lakanto maple flavored syrup or sweetener of choice optional, for sweetness

Instructions

  • Begin by gathering all your ingredients and measuring them out.
  • Carefully separate the egg yolks from the whites. Place the whites in one bowl and the yolks in another.
  • In the bowl with the egg yolks, add the buttermilk (or melted coconut oil), coconut milk (or almond milk), and optional sweetener. Whisk until well combined.
  • In a separate bowl, mix together the coconut flour, baking powder, and cinnamon. Stir until evenly distributed.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. A few lumps are perfectly fine.
  • Using a whisk or electric mixer, beat the egg whites until stiff peaks form.
  • Gently fold the whipped egg whites into the batter, being cautious not to deflate them.
  • Heat your non-stick skillet or griddle over medium heat. Lightly grease if necessary.
  • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for 1-2 minutes more until golden brown.
  • Serve pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or yogurt.

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Non-stick skillet or griddle
  • Spatula
  • Measuring Cups and Spoons

Notes

  • Do not over-mix the batter to keep pancakes fluffy and light.
  • Whip egg whites to stiff peaks for maximum fluffiness.
  • Store leftovers in the refrigerator up to 2 days or freeze up to 1 month with parchment paper between pancakes.