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).
Use an electric whisk or blender to mix the batter well (you don’t want clumps of coconut flour).
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.
Cook for around 2-3 minutes before flipping the pancake over with a large spatula. Continue cooking and flipping until both sides are brown.
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).
- 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
- Beat the eggs; add in the coconut flour, coconut milk, vanilla, baking soda, and your choice of sweetener. Mix well.
- 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.
- 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.
- Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
- The pancakes are a bit dry by themselves, so have it with some butter or coconut oil or else some fruit.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 1 g
- Fat: 13 g
- Carbohydrates: 3 g
- Fiber: 2 g
- Protein: 3 g