Coconut Flour Cinnamon Pancakes with Cardamom Yogurt – A Healthy Breakfast Recipe

Looking for a gluten-free, nutritious breakfast that’s bursting with flavor? These Coconut Flour Cinnamon Pancakes with Cardamom Yogurt are the perfect solution! Naturally sweet, delightfully fluffy, and aromatic, these pancakes are sure to become your new favorite morning treat. Plus, they’re easy to make, kid-friendly, and packed with wholesome ingredients. Read on for the full recipe and tips for the best coconut flour pancakes ever!

Why Choose Coconut Flour Pancakes?

Coconut flour is a fantastic gluten-free alternative to traditional wheat flour. High in fiber and healthy fats, it adds a subtle sweetness and makes your pancakes satisfyingly filling. Combined with cinnamon and a hint of vanilla, coconut flour turns ordinary pancakes into a breakfast delight.

Pairing them with creamy cardamom yogurt not only adds a zingy note but also boosts your protein intake for the morning.

Ingredients for Coconut Flour Cinnamon Pancakes

For the Pancakes:

• ½ cup coconut flour
• 2 large eggs
• 1 cup milk of choice (dairy or plant-based)
• 2 tbsp maple syrup (or honey)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp baking powder
• 1–2 tbsp melted coconut oil or butter
• Pinch of salt

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For the Cardamom Yogurt:

• 1 cup plain Greek yogurt (or coconut yogurt for dairy-free)
• ½ tsp ground cardamom
• 1–2 tsp maple syrup (to taste)

How to Make Coconut Flour Cinnamon Pancakes

Prepare the Batter:

• In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and melted coconut oil or butter. In a separate bowl, sift together the coconut flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, whisking continuously to avoid lumps. Let the batter rest for 3-5 minutes as coconut flour absorbs moisture.

Cook the Pancakes:

• Heat a nonstick skillet or griddle over medium-low heat and grease lightly. Pour 2–3 tablespoons of batter per pancake (the batter will be thicker than regular pancake batter). Cook for about 2–3 minutes, until you see bubbles forming at the edges and bottoms are golden. Flip gently and cook for another 1–2 minutes.

Mix the Cardamom Yogurt: 

• Stir together Greek yogurt, ground cardamom, and maple syrup in a small bowl until smooth and creamy.

Serve: 

• Stack the warm pancakes on plates, top generously with cardamom yogurt, and optionally drizzle with extra maple syrup and a sprinkle of cinnamon.

Tips for Perfect Coconut Flour Pancakes

• Resting the Batter: Coconut flour soaks up liquid, so let your batter sit a few minutes before cooking. If it becomes too thick, gently add more milk until it’s scoopable but not runny.
• Cooking Temperature: Low and slow is best. Coconut flour pancakes brown quickly, so avoid high heat.
• Add-Ins: Boost nutrition and flavor by folding blueberries, chopped nuts, or chocolate chips into the batter.
• Vegan Option: Substitute flax eggs (1 tbsp flaxseed meal + 2½ tbsp water per egg) and use dairy-free yogurt and milk.

Health Benefits of this Pancake Breakfast

• Gluten-Free & Grain-Free: Ideal for gluten-sensitive eaters and paleo diets.
• High Fiber: Coconut flour is rich in dietary fiber which helps keep you full.
• Protein Boost: Greek yogurt and eggs provide sustained energy all morning.

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Conclusion

Coconut Flour Cinnamon Pancakes with Cardamom Yogurt are a tasty, wholesome, and easy breakfast recipe to brighten up your mornings. Give this gluten-free pancake recipe a try for your next breakfast or brunch, and enjoy the warm flavors of cinnamon and cardamom with every bite!