Thursday, January 20, 2011

Coconut Flour Pancakes

 I told myself I would share more coconut flour recipes this coming year. One reason is because so many people are suffering from gluten issues (coconut flour is gluten and grain free) and I also feel that it's good to have diversity in the diet, so not always relying on wheat or wheat related grains for all baking purposes. There's also the fact that I have a ton of coconut flour on hand and want to find some excellent uses for it.  My family has some gluten sensitivities. We are blessed that they aren't extreme, but I do like finding ways to cut down our gluten intake whenever I can. 

For my first coconut flour recipe, I'm actually sharing a recipe from one of my favorite blogs Nourishing Days. If you aren't familiar with Shannon's site, please check it out. You'll love everything she has to share, from wonderful recipes (which are often gluten free friendly) and fabulous nutrition info., to great giveaways.

By the way, have no hesitancy about trying these pancakes, thinking there's no way they could be as good as those fluffy white flour ones. You would be missing out. These coconut flour pancakes are wonderful. They're nice and fluffy, just like regular ones, plus they have a higher protein content, so they tend to stick to the ribs a bit more. 

What You'll Need
serves ~4
4 eggs, room temperature
1 cup milk - cows milk or coconut milk
2 teaspoons pure vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon unrefined sea salt
coconut oil or butter for frying

How You'll Do It
1. Beat your eggs for about two minutes, until they are light and frothy. Then mix in milk, vanilla and honey or stevia. 

2. In a second bowl combine coconut flour, baking soda and salt. Add dry ingredients to wet and mix until thoroughly incorporated. Don't be surprised by the thinness of the batter at first. The coconut flour will thicken tremendously within a minute or two. 

3. Melt coconut oil or butter in skillet over medium-low heat. Use a couple tablespoon of batter for each pancake. Pancakes should be no larger than 2"-3" in diameter. Cook on first side until the top begins to firm and the bottom has browned and then flip. I think these pancakes cook a little slower than regular ones, so don't rush them.

Serve hot with butter and pure maple syrup! 


  1. These look and sound fantastic--I would have expected coconut flour to make them really dense and heavy. I bet they'd make a lovely, low-carb breakfast sandwich with some ham & eggs. Will definitely be trying this.

  2. Therese, I love the new layout and your header! Gorgeous!! Oh my, I'm going to try these and take margot's advice about adding some eggs, sounds yummy!

  3. I have never even heard of coconut can tell I'm behind the times! These look just perfect, and I love that they have more protein in them too. I have quite a few gluten intolerant friends, so I'm always looking for new recipes. Thank you for sharing all of this yumminess. I hope you have a great Friday. The weekend approaches!

  4. I've never heard of coconut flour either! Have to hunt some down, these pancakes look divine, lovely photos!!

  5. I must try this! I'm all about creative pancake recipes!

  6. Have you tried doubling this recipe? I have some going on the griddle right now and my batter never really thickened up. Wondering if I shouldn't have doubled...? However, the flavor is awesome and I love your website; I'm new here and loving all your recipes! :)

  7. Hi Kirsten, I haven't doubled it before, typically they are filling enough that we don't eat as many as normal flour pancakes. One thing I've noticed is that the batter does thicken after about 5 - 10 minutes as the coconut flour absorbs the moisture. You could try adding an extra tablespoon or two of coconut flour to thicken the batter a bit. I've done that before, because every once in a while it seems a bit thinner than I'd like. I also use a full fat milk, perhaps that makes a difference? I hope they turned out for you and you'll try them again. Shannon from Nourishing Days is the recipe originator for these little guys, she may have more feed back. If you aren't familiar with her site, check it out, it's great. Merry Christmas!

  8. Thank you! I'm giving them another whirl today. I have a better supply of coconut flour so can add more if I need to. We use full-fat raw milk or yogurt in everything, so I'm thinking my coconut flour was a bit old...

    My kids said they were the best pancakes I've made in a long time! Truly filling, yes they were. We're a family of 6 including two teenagers, so I always need to double/triple/quadruple if I have any hope of leftover pancakes for sandwiches/breakfasts. lol

    Thanks for the tips and I pray for a blessed Christmas for you and your family!

  9. I made these today and they were fantastic. Thank you!

  10. You are more than welcome and I'm glad you liked them!


Note: Only a member of this blog may post a comment.