Coconut flour pancakes with a special ingredient
Oodles of paleo coconut flour pancake recipes speckle the internet (including my fantastic Ultimate Coconut Flour Pancakes). So why would I go to the bother of posting another recipe?
The “secret ingredient” in these pancakes sets them apart from any other grain-free pancake recipe you’ve tried: it’s gelatin! As I discuss below, gelatin not only adds a nutritional boost but it creates a delightful, non-crumbly texture.
I love gelatin as a real food supplement powder. Gelatin from healthy animals (like this one) provides a potent dose of amino acids proline and glycine which support liver and bone health. Additionally, gelatin boosts digestive function by allowing ingested food to absorb digestive juices.
But that is just the beginning. A few other capabilities on Gelatin’s resume include:
- It supports the thyroid – I recommend at least a tablespoon of gelatin daily to those with hypothyroidism
- It supports glutathione production, which is a key component in detoxing toxins from the body
- It opposes estrogen and supports progesterone (a good thing because many, many women and men are estrogen dominant)
- It promotes a good sleep with an inhibitory effect on neurotransmitters
- It soothes and heals the GI tract
Does gelatin really make a good coconut flour pancake?
Yes. Just yes. I adore the texture of these pancakes even more than my ever-popular Ultimate Coconut Flour Pancakes. You know how some folks prefer milk chocolate and some prefer dark chocolate? I think, when it comes to pancakes, some people prefer fluffy and some prefer the thick-crepe texture. These coconut flour pancakes are the latter–slightly chewy, moist, and pleasantly dense (in a way that is satisfying, not heavy).
And another thing. Paleo coconut flour pancakes usually meet a crumbly, dry demise. Not these! These pancakes hold together beautifully, since the gelatin acts as a binder in the batter. They are perfectly pliable, but never gummy or rubbery.
- ¼ cup coconut flour, a free bag from Thrive is available here
- 1 Tbs. grassfed gelatin, available here
- 4 pastured eggs, at room temperature
- 1 heaping Tbs. softened butter or coconut oil
- ½ cup canned coconut milk
- Coconut oil or ghee, for the pan
- Start heating a seasoned cast iron skillet or enamel skillet over medium heat. Whisk together the coconut flour and gelatin. Stir in the eggs, beating until a smooth paste forms.
- Stir in the butter/coconut oil until combined, then add the coconut milk.
- Cook the pancakes in the hot skillet with coconut oil/ghee. Cook until the edges and center starts to look opaque, then flip. Smaller pancakes will be easier to flip.
Do these pancakes have any broth taste because of the gelatin?
Gelatin doesn’t have any flavor.
Yum
What do you put on top of these pancakes?
Simmering blueberries and stevia with a little cinnamon and lemon juice
Could collagen be replaced for the gelatin?
No, the gelatin is important for the right texture. But I have many ofter recipes using collagen on my site!
I used Dr. Axe’s Ancient Nutrition Bone Broth Collagen and pancakes turned out perfectly. Hope it helps you.
Gelatin is not Vegan Friendly . Do you have any Coconut Flour pancake recipes that are ?
Thank you
My other coconut flour pancake recipe has eggs, but no gelatin. This is not a site with many vegan recipes. http://empoweredsustenance.com/ultimate-coconut-flour-pancakes/
I can not have eggs. Do you have a suggestion for egg substitute in this recipe?
Chickpea liquid or flaxseed egg, both you can goggle
I was looking for a way to bind coconut flour pancakes and I found your recipe with gelatin, great! 🙂
I was too adventurous and decided to replace the whole egg with a gelatin egg too, which only made the pancake disappear in the pan, as the gelatin liquified and dissolved completely when I poured it onto the hot pan! Oh my hahaha
So I was wondering, do you have any idea if the gelatin loses its thickenning properties when we fry the pancakes?
And gelatin sets when it cools, which is never going to happen with pancakes. So I’m wondering exactly what role gelatin has in this recipe – I mean, does it really turn the pancakes fluffy?
Hopefully you have experimented a bit with gelatin and know some of this. I just started last night (I never worked with gelatin before), so it’s a challenge for me and I’m trying to understand this ingredient.
Thank you and thanks for the recipe too! 🙂
Interesting adding the gelatin but fairly bland on their own… I chopped up some mango, mixed with coconut flakes and sliced almonds with a smidge of maple syrup. I had to add extra maple syrup on my kids portion to get them to eat them. I may try again but add some vanilla to cut through the eggy/coconut flavor.
Thank you for a truly delicious pancake!! I have been eating according to WAPF but even after healing of my gut and bringing my autoimmune disease to the best place its ever been, I have found I still do not tolerate sprouted grains and nuts very well. I decided to get rid of them completely and was searching for non nut and nut flour recipes. This is week 2 and I already have significantly
less joint pain and more energy. I found your website and loved what I have been reading. The only thing I did differently was to add a little vanilla extract to the pancake mix. No eggy taste just delicious light and crispy pancakes. I was able to get 3 breakfasts for myself from this recipe. I am quite excited to try out many of the recipes you have as they seem quite easy and not robbing the wallet with ingredients that are just to expensive. These will be my go to pancakes!! :):):)