Recipes: Coconut Flour Pancakes

 In Recipes



Switching your eating to ‘clean’ can be hard.  Not only is it difficult to find the right ingredients or the proper recipes, but you all of the sudden feel you have to give up your feel good favorites.  Pancakes are the classic Canadian comfort food, and when you give up flours they become a big no-no.

Until now…

Coconut flour pancakes have become a Saturday morning brunch favorite in my house and topped with blueberry sauce and coconut milk whipped cream there is little to no guilt in eating them and you can cook it with a good pan.  The recipe below says it serves two, but I normally cut this recipe in half and still can’t finish them on my own.  If you’re cooking for one, or even two, I would recommend starting with a half batter.


4 eggs
1 cup milk (I use almond milk and have even used coconut milk)
2 tsp vanilla
1 Tbsp honey (can also use maple syrup)
1/2 cup coconut flour
1 tsp baking soda
1 tsp salt

Coconut oil for frying

Combine eggs and milk.  Add vanilla and honey.  Mix dry ingredients separately and then add to milk mixture.  Mix will get thicker as time passes, so combine only when you are ready to immediately cook.  You can add small amounts of milk to thin it out if the batter sits too long, but this is a slippery slope.

Lightly coat pan with coconut oil.  Turn heat to medium-medium high.  Cook pancakes in half cup measures and flatten out batter a bit.  Flip a few times throughout the cooking process.  Cook 7-9 minutes on pan, or until cooked through.


Coconut Milk Whipping Cream:

Place a can of coconut milk in the fridge over night.  Usually when I purchase coconut milk I’ll put half the cans in the fridge, just in case!  Take a cold can out of the fridge and open, be careful not to shake the can.  Once open scoop out all the hardened coconut milk into a bowl.  Be careful when doing this, as there will still be liquid in the bottom and I have on more than one occasion sent a geyser of coconut milk out of the can and all over my counter!
Beat the coconut milk with an electric beater until it becomes smooth and thick.  You can add a sweetener if you like.  You may also thin out the cream with liquid from the jar, but I have not found this necessary.

You can always keep the left over whip in the fridge and melt down in case you find yourself needing coconut milk again!


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