Coconut Flour Pancakes
I just enjoyed a plate of these lovelies for breakfast this morning. I really enjoy pancakes, but have struggled for over a year now to find an easy go-to recipe that I don’t need to plan ahead for, like my Sourdough Crêpes. There have certainly been many disasters, but I can officially say, after testing this recipe several times over, that this is my new go-to recipe for fluffy pancakes. They are wonderfully delicious and also kid-tested and approved! Plus, they do not taste overwhelmingly of coconut, if you are not a coconut lover.
We eat these pancakes usually twice a week. I make more than we can eat when I prepare them, usually on the weekends. I pop the rest in the freezer, and then just heat them up in the oven on a weekday that we are craving something other than our normal egg dish. The thing that I love about these pancakes is that there are more eggs and dairy than flour. This really ratchets up the protein content and keeps us satisfied and going strong for longer than most typical pancake recipes. So I would recommend these not only for taste, but also for nutrition.
Although I have yet to experiment, I am sure that these pancakes would taste great with berries or apples mixed in. But what I really want to try, especially this season, is mixing some pumpkin in for an autumn version. The problem is that I love them so much the way they are, I just never get past the idea phase for these other versions!
Sometimes I even use the leftovers as a base for a quick dessert, like this one:
I sautéed some apples we had picked in butter, a pinch of rapadura sugar and cinnamon. I warmed up the pancakes, and spooned the apple mixture on top. Then I put a dollop of crème fraîche on top and drizzled it with a bit of Fat Toad Farm’s Original Cajeta or goat milk caramel. Heaven.
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Coconut Flour Pancakes
adapted from Nourishing Days
INGREDIENTS:
4 eggs
½ cup milk
½ cup of either yogurt or kefir
2 tsp pure vanilla extract
1 TBS honey
1/2 tsp sea salt
1 tsp cinnamon
¾ cup coconut flour
1 tsp baking soda
butter for frying
METHOD:
Preheat cast iron skillet over low heat and preheat your oven to 250F. In a large, using a hand mixer, bowl beat eggs until frothy. Mix in milk, vanilla, and honey, salt and cinnamon. Then add in coconut flour and baking soda, and blend together until you have a smooth consistency.
Grease pan with butter. Ladle approx. ¼ cup of batter into pan for each pancake. This batter will be slightly thicker than your usual pancake batter. So you will have to spread out slightly with the measuring cup or back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick.
Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes. Add butter to the pan before each new batch.
Once the pancakes are finished cooking, place them on a cookie sheet in the oven to keep warm while you cook other batches. Makes approx. 10-12 pancakes, depending on the size of your eggs.
Serve hot with butter and maple syrup.
Carolyn @ Perfectly Imperfect - October 17, 2010 at 11:42 am
This is the first time I have seen a recipe with coconut flour. It looks amazing!
Simone (junglefrog) - October 17, 2010 at 12:40 pm
I can see why these would be delicious without any other additions! Although I would love to see a pumpkin version too!
vanillasugar - October 17, 2010 at 12:40 pm
tasty indeed. i will certainly be trying these.
Pam - October 17, 2010 at 1:18 pm
Jenn, those look so good…light and fluffy! Nice! Hugs!
Rosa - October 17, 2010 at 1:33 pm
Wow, those are interesting and look totally irresistible! I’ve never seen or had coconut flour. I will have to look for it…
Cheers,
Rosa
Peter G @ Souvlaki For The Soul - October 17, 2010 at 3:07 pm
I am drooling! I’m not sure if I have tried coconut flour before…and I love the “coconut-ty” taste! I want these for breakfast when I eventually visit!
Lisa - October 17, 2010 at 4:56 pm
They really do look incredibly fluffy, just the way I like them.
Jessica @ How Sweet - October 17, 2010 at 6:11 pm
I have wanted to use coconut flour forever! I must buy some and make these.
Melissa - October 17, 2010 at 10:38 pm
Thanks for linking to this recipe, it looks fantastic! Where do you generally buy your coconut flour?
peter - October 18, 2010 at 6:29 am
Never heard of, never tasted coconut flour but I want them, I do I do! Any link to a brand you prefer or hint as to where to find coconut flour?
Stella - October 18, 2010 at 8:28 am
Yum, Jenn! These are gluten free and with no gums-that’s so nice! Ooh, and I’ve been meaning to get some coconut flour. Will do…!
Arlene (MOM) - October 18, 2010 at 11:44 am
They look so delicious. I feel guilty eating them too often because of all the flour. So this is great. What do you think about using buttermilk as the milk part? Where did you find coconut flour?
The Leftover Queen - October 18, 2010 at 12:39 pm
Hey guys, you can get coconut flour online at many retailers, just do a google search. I have used Tropical Traditions coconut flour in the past, and am going to try Bob’s Red Mill next. You might also be able to get it at a local health food store or Whole Foods if you have one near you!
ValleyWriter - October 18, 2010 at 3:23 pm
These look great – especially in dessert form!!
Elizabeth - October 18, 2010 at 8:33 pm
Sounds great! We don’t cook honey (love it raw though!) so I’ll sub maple syrup, but can’t wait to try!
Ben - October 19, 2010 at 8:19 pm
I would have to find some coconut flour first, but I bet these pancakes are delicious. I love the taste of coconut and they look so fluffy and appetizing.
Kare - October 21, 2010 at 7:05 pm
Those look amazing, though I have to admit I’m a little disappointed the coconut flavor isn’t strong… I love coconut! 😉 I love your idea for freezing pancakes and warming them up for quick and easy breakfasts… and annoyed with myself for not thinking of it first!
Michele - October 21, 2010 at 7:56 pm
LOVED IT, My daughter who has Crohn’s only eats items I bake with Cocnut flour and these were a hit, made another batch and added 1/2 cup of mashed roasted sweet potato with fresh grated ginger and a pinch more of cinnamon with 2 more TBSP. of coconut flour and WOW…we had amazing autumn pancakes with fresh Grade B Maple Syrup..THANKS!!!
Susan - October 21, 2010 at 10:02 pm
I will try these pancakes soon. I’ve used coconut flour in a cake recipe that also called for almond flour. The cake turned out like a lite sponge cake. It is now my family’s favorite cake.
liz - October 21, 2010 at 11:38 pm
these are the best pancakes EVER!!! can’t wait to have them for breakfast tomorrow with you 🙂
Bren - October 21, 2010 at 11:56 pm
I love anything with coconut these days… i’ll have to share a secret coconut b-fast recipe with you!! you’ll loove. this is divine…
Sally - October 22, 2010 at 10:29 pm
Thank you for this recipe. I’m wanting to get away from wheat flour — although we have been soaking the wheatberries lately and grinding our own, wow, what a difference in taste! But I will get some Bob’s redmill at whole foods if they have it, going tomorrow and will make these asap!
Deirdre Holmes - October 24, 2010 at 8:52 pm
Thanks! I’ve been experimenting with coconut flour in baking (with some great results!) and wanted to try pancakes next. I have a package from Bob’s Red Mill which works well and has a great flavor with some nice sweetness from the coconuts so that much less sweetener is needed than with wheat flour recipes.
Alta - October 27, 2010 at 1:44 pm
These look really good! I’ve tried coconut flour and almond flour pancakes without much success. Maybe these are just the thing!
ChefPriyanka - October 27, 2010 at 9:23 pm
i love coconut and i love pancakes, and the combination seems AWESOME! Thanks for the recipe! I would top mine with sweet coconut flakes and honey yummmmyy! 🙂
The Duo Dishes - October 28, 2010 at 1:31 pm
Goat milk caramel? Oh wow. That sounds like something you need to make and show here. But back to pancakes…the coconut flour is so interesting. Is it lighter than all purpose?
Brian Cooper - August 14, 2011 at 10:59 pm
This is a truly excellent recipe. It takes a long time to cook these pancakes but is is the only coconut flour pancake recipe that I have found that doesn’t just have a bunch of eggs and a couple table spoons of coconut flour. I think using yogurt to help with the levening is ingenius because coconut flour is so dry. My son is on a very restricted diet (the special carbohydrate diet). I get away with only using yogurt for dairy by substituting coconut milk for regular milk. We cook this recipe every week and this is what we put in his lunches instead of bread. Thank-you Left-over Queen!
The Leftover Queen - August 19, 2011 at 10:54 am
You are so welcome Brian! Thank you for the comment!
eli - November 13, 2011 at 2:18 pm
Can milk and kefir be substituted by something else? I don’t eat dairy
Thanks a lot