This is the second Paleo pancake recipe that I have made with coconut flour (first was the Insane Chocolate Coffee Paleo Pancakes), but it is by far one of the most practical and simple recipes that I have found. I saw these fluffy coconut flour pancakes on PaleoSpirit.com via NourishingDays.com weeks ago but finally got around to making them over the weekend.
This is a fantastic Paleo pancake recipe. For someone new to Paleo, these coconut flour pancakes are very easy to make and have a taste and texture somewhere between a traditional grain-based pancake and a crepe. Despite some people having problems with the batter in the comments sections on both sites, I had no problems. I did let the batter set up and thicken for about ten minutes after mixing, so that may have made the difference. Still, the batter is very thin compared to most Paleo pancake batters. I also didn’t include any Stevia or coconut nectar as both original recipes suggest. I did use honey in the batter and a drizzle of maple syrup on top. Here is my version which includes some slight tweaks.
Fluffy Coconut Flour Pancakes
Serves 2-4
Ingredients:
- 4 eggs, room temperature
- 1 cup coconut milk
- 2 tsp vanilla extract
- 1 tbsp honey
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- Coconut oil for cooking fat
Preparation:
- Preheat frying pan or griddle over medium-low heat. In a bowl, mix eggs together well until frothy. Mix in coconut milk, vanilla, and honey.
- In a second bowl combine dry ingredients by whisking together the coconut flour, baking soda, and sea salt thoroughly. Mix wet and dry ingredients together well.
- Add coconut oil or cooking fat of your choice to griddle or pan. Pour or ladle enough batter to form a small (2-3 inch diameter) pancake. Cook until edges start to dry and firm then flip and cook through. Different pans and griddles cook differently, so your first pancake is your trial piece.
- Keep pancakes warm in a warming drawer or 200F oven until ready to serve. Top with real maple syrup, honey, or fruit of your choice.
Source: PaleoSpirit and Nourishing Days
PS – For more great Paleo pancake and other awesome breakfast recipes, be sure to check out The Paleo Recipe Book!
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Great recipe! I have actually been craving these since I made them yesterday…
Just enjoyed these pancakes and they were surprisingly good. Here are a few tips, however, to make them come out better (and look better than those pictured).
• Make sure the pan is very hot before putting the batter in (6 to7 on your stovetop heat settings)
• You should have no pools of oil or grease in the pan before dropping in the batter. Swipe the pan with a paper towel and clear out all oil. Dab your paper towel in coconut oil and wipe the pan lightly before starting the pancakes
• Make sure the batter is not too thin. This recipe tends to make them a bit too thin so add some coconut flour to make them the consistency of a thick ranch salad dressing. Not too runny, but not so thick that it glops.
• pour in small amounts (as suggested above) to make the pancakes and watch until the edges are dry and look baked before turning.
• turn once and make sure the bottom is cooked.
Happy pancakes!
GregI just made these this morning and I have to say they were anmaizg! I burned the first couple because they cook differently then standard pancakes but once I figured that out all was good. Thanks for posting it. I will definitely make them again.
made these last night! They were great! Thank you for the wonderful recipe (I love that you used honey!!!)
Thanks for a fantastic recipe. I made sure the batter was nice and thick and let it rest for about 15 minutes before cooking. I served them to kids 3, 5 and 6 years old and they were gobbled up immediately. Can’t wait to make them again!
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Our family is in transition to the Paleo lifestyle. I made these pancakes tonight for “dinner” with eggs and lean bacon and served them with all natural grade a dark maple syrup… The kids (ages 5,3, and 1) went crazy over them and asked for seconds!!! I ditched the packaged waffles/pancakes last week and they were devastated… So I think my next step is to have a “baking day” with my oldest daughter and freeze these for busy summer mornings! We did add a little cinnamon and the kids requested “chocolate chips” next time. We just bought cacao nibs so I think I’ll try those in our next batch. Yummy!!!!
Just tried these with almond flour instead of coconut flour. Needed a full cup of almond to keep it from being very runny, and will definitely cut the coconut milk back to about 1/2 cup if I do them again. But very lovely flavour.
MMM, I’m eating these right now. I made a few variations and am really pleased with the results. I added a mashed banana to the eggs right off, and used a little less coconut milk(mine was more like cream though as it has been in the fridge since last night.) I also used 3/4 cup of coconut flour, as I like my batter nice and fluffly. It was actually think enough that I patted some into patties with my hands and used a spoon to spread the rest in the pan. I’m eating them with just a little maple syrup and it soaks straight into them. YUM. Thanks!
P.s.(I’m mostly leaving this comment so that when I bookmark this page and come back I’ll remember what changes I made. Hope you don’t mind! Maybe someone else will enjoy them this way too.)
Just made these for dinner tonight. I was going to make bacon but I’m glad I didn’t. I wouldn’t have had room. I used 5 of my backyard chicken or free range eggs because they weren’t as big as standard. I also added extra coconut milk as I thought the batter was a bit too thick. I let it sit for about 10 minutes before cooking my first one. It cooks a bit slower than standard pancakes. The smell is so wonderful. It smells like ice cream cones cooking. I wanted a way to use up the home made ice cream (not exactly paleo) but my 13 year old son ate these with a few scoops of the ice cream and rich maple syrup from Canada and some of our raspberries from our yard. He was not only satisfied full, He loved the taste of them and raved. For him to do that is amazing. Thankful for this recipe as now I have another way to use my eggs and my kids like them as opposed to the processed pancakes which they hate. Thanks a bunch!
My boy and I are having this right now for breakfast. The pancakes came out beautifully! As a real treat we are eating them with Greek style goat yogourt, maple syrup, and sliced mango. Holy moly is it delicious
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Very interesting recipes. However did anyone reduce the amount of egg? Also increase baking soda to make lighter????
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Yes! Finally a paleo pancake ALL my kids LOVED!
I just made these and they are absolutely wonderful. They cooked perfectly, held together great, and tasted fantastic. I will be sharing this recipe with my paleo AND non-paleo friends. THANK YOU!
Made these this morn. So yummy! Hubby wanted more…. Will be making these for special Sunday morning breakfasts. Thanks for sharing.
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By far these are the best paleo pancakes I’ve made. I had no troubles even with my impatience to not wait for the eggs to be at room temp or leaving the batter to sit. YUM!
I made these yesterday! They were absolutely delicious! Fluffy, delicious, and paleo! I topped it with some unsweetened coconut flakes and almond butter. They were incredible. Thank you!
I love these pancakes, but find them impossible to flip properly. It’s easier if i put the pan (cast iron) in the oven for a while to set the batter a bit (after first browning on one side.) The process is a bit tedious though. Any suggestions?
My husband said it was the best thing he’s ever had for breakfast and my son said “you could sell these for $20 a plate in a high end restaurant”. Lol. He’s 11 and always saying funny things like that. Anyway, I followed the recipe’s ingredients exactly, but really whipped the eggs in the blender first and added the other ingredients (the dry ones mixed together first) right to the blender, whipping it all together. I made them very small, silver dollar size because any bigger and they would have fell apart when flipping. I even patted them down a bit as I spooned them into the pan to make a larger crust area. I never write comments, but had to this time as per the raving from my husband and son!
What’s with husbands and bnanaa pancakes with caramel syrup? When he asked for this, and I came upon your recipe, I figured it must be. These were delicious, maybe better because we are having a gentle rain and all the smells together, makes a perfect day off..Thank you
Just made them, they were good but tasted a little “empty”. Next time I’ll reduce the baking soda by half and add some banana to give it a fuller flavored pancake. That said, they looked good and I’ll definitely try them again, just with the tweaks I mentioned.
I modified it a bit. I only do stevia… so I did 2 packets of stevia…instead o honey… added some cinnamon. Hade home grown frozen rasberries … put in a pan with a bit of water… heated on low. Made a gr8 syrup! Yumm
Made this recipe – cut it down to1/4, for one person,of what it called for. Amazingly my pancakes looked like pancakes. No jagged edges and thick. It made two nice size cakes. I topped one with a fresh plum & pineapple puree and one with maple syrup. They were awesome. I the batter sit for 10 minutes while the griddle was heating and it was perfect consistency. I am keeping this recipe.
I’m not sure why, but the flavor seems to be predominantly that of baking soda for me. Otherwise, light & fluffy but even with a little maple syrup on them I taste baking soda. Not just 1 pancake either.
I’m so sorry to hear that. I make this recipe pretty regularly without any maple syrup and haven’t tasted too much baking soda before, but everyone has a different sense of taste. I hope that you will give them another chance sometime though!