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Paleo Coconut Pancakes

Louise | November 18
Paleo Coconut Pancakes

This is really just a classic Paleo breakfast/brunch dish. I’m not sure when I first chanced upon the recipe, but I’ve been making it for quite a while now! It’s a bit more complicated than the 2-ingredient pancake (recipe here), but it’s definitely delicious (esp. with a tad of maple syrup).

To make the batter, add the whisked eggs with the coconut flour, coconut milk from a can, vanilla extract (I use my own homemade one, recipe here), baking soda, and any sweeteners you want (I’ve done it with stevia or a bit of maple syrup).
Paleo Coconut Pancakes Recipe

Use an electric whisk or blender to mix the batter well (you don’t want clumps of coconut flour).
Paleo Coconut Pancakes Recipe

To cook these pancakes, you can use a griddle, or if you don’t have one like me, you can just use a frying pan. Put some coconut oil to grease the pan and put the pan on a low heat (these can burn easily). Ladle some of the batter into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
Paleo Coconut Pancakes Recipe

Cook for around 2-3 minutes before flipping the pancake over with a large spatula. Continue cooking and flipping until both sides are brown.
Paleo Coconut Pancakes Recipe

The pancakes can be a bit dry by themselves, so it’s best to have them with some coconut oil, coconut butter, or else some fruit (or a drizzle of maple syrup for a nice morning treat).
Print

Paleo Coconut Pancakes

Paleo Coconut Pancakes

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 small pancakes 1x
  • Category: Breakfast
  • Cuisine: American
Print Recipe

Ingredients

  • 4 eggs
  • 1/2 cup coconut flour
  • 1 cup coconut milk (from the cans, not the cartons – make sure it doesn’t have added sugar and it isn’t the “light” stuff. Also shake the can before opening as the cream and the water separates.)
  • 2 teaspoons vanilla extract (make sure you buy a brand that has no added sugar)
  • sweetener of your choice (optional)
  • 1 teaspoon baking soda
  • Coconut oil or ghee for cooking

Instructions

  1. Beat the eggs; add in the coconut flour, coconut milk, vanilla, baking soda, and your choice of sweetener. Mix well.
  2. To cook these pancakes, you can use a griddle or a frying pan. Put some coconut oil into the pan to grease it and put the pan on low heat.
  3. Ladle some of the batter into the pan (to form a 3 inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
  4. Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
  5. The pancakes are a bit dry by themselves, so have it with some butter or coconut oil or else some fruit.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 140
  • Sugar: 1 g
  • Fat: 13 g
  • Carbohydrates: 3 g
  • Fiber: 2 g
  • Protein: 3 g

 

shawn - November 10

why do you use baking soda instead of baking powder in this recipe? and do I have to use an electric whisk or blender to mix the batter? thanks.

    Louise - November 11

    It’s to fluff the pancakes a bit – there’s already some acidity the coconut milk to react with the baking soda. I also have a slight aversion to baking powder (as it usually contains cornstarch, although you can make your own without it). It’s not a hugely rational aversion, and in some recipes like this one, you could use baking powder instead. You can use a hand whisk, but it’ll take time to blend together – you just don’t want clumps of coconut flour in there.

Shawn - November 25

I see. Thanks.
I’ve been using crushed Alka Seltzer Gold as baking powder.
And I think it works. The ingredients are citric acid and Ca(HCO3)2, KHCO3.
I know it’s silly but I’m not picky about the tastes;)

Sheri - June 12

Would almond flour work instead of coconut?

    Louise - June 13

    Yep – although you’ll need to up the almond flour amount and lower the eggs. Probably closer to 2 eggs and 1 cup or 1.5 cups of almond flour. Check to see how liquidy the batter is and then add more almond flour or more coconut milk.

Toni - July 15

I have similar recipe that uses canned pumpkin instead of banana, or both banana and pumpkin. It’s good, but banana gives them a nice sweetness.

    Ancestral Chef - July 16

    The addition of pumpkin sounds great!

Elisabeth - August 27

How do you get around the overwhelming eggy taste? I ended up adding a cup of almond flour and extra coconut milk and it still tastes really strong to me.
(For the same reason, the 2 ingredient pancakes were a complete flop with my family)

    Louise Hendon - August 27

    I’m sorry there isn’t a substitute for the 2-ingredient pancake, but you could perhaps try using a tablespoon of ground chia seeds (or flax meal) instead of an egg. Let me know if that works.

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