Perfect coconut flour pancakes!
Coconut flour pancakes seem lovely in theory, but often lead to a disappointing breakfast of dense, pale pucks of dough. These grain free pancakes, however, do justice to memories of Aunt Jemima’s chemical-filled goodness piled sky-high on breakfast plates. The best part? These coconut flour pancakes make SCD or the GAPS diet just a bit more bearable.
Light and Fluffy Coconut Flour Pancake Secrets
First secret? It’s not really a secret, more of a widely accepted fact of coconut flour baked goods: use lots of eggs. Here, I use one egg per tablespoon of coconut flour. That seems excessive, but it helps the pancakes hold together.
Next, I use applesauce for moisture. Often, coconut flour pancakes require mounds of butter and syrup to hide the dry texture–but not these! Finally, the combination of baking soda and vinegar adds lift to the pancake batter.
This creamy, GAPS strawberry sauce requires only three ingredients! And that does not include the pancakes… you can just whip up the sauce and enjoy it with a spoon, like me! It calls for creamed coconut, and I use this (inexpensive) brand. You could also substitute coconut butter, if you have it.
Ultimate Coconut Flour Pancakes
Ingredients
- 3 Tbs. coconut flour
- 3 eggs
- 2 Tbs. unsweetened applesauce
- 1 Tbs. melted butter or coconut oil, plus extra for the pan
- 3-4 Tbs. coconut milk
- 6 drops vanilla flavored stevia, optional
- 1/4 tsp. baking soda
- 1/4 tsp. apple cider vinegar
Instructions
- Heat a skillet (preferably cast iron) over medium high heat. Stir together the coconut flour and eggs until a smooth paste forms. Stir in the applesauce, oil, coconut milk, and stevia until smooth. Just before cooking, stir in the baking soda and vinegar.
- Add about a tablespoon of oil into the hot pan. Cook the pancakes in the skillet. For best results, make smallish pancakes so they are easier to flip. Top with butter and Creamy Strawberry Sauce.
http://empoweredsustenance.com/ultimate-coconut-flour-pancakes/
Ultimate Coconut Flour Pancakes
Ingredients
- 3 Tbs. coconut flour
- 3 eggs
- 2 Tbs. unsweetened applesauce
- 1 Tbs. melted butter or coconut oil, plus extra for the pan
- 3-4 Tbs. coconut milk
- 6 drops vanilla flavored stevia, optional
- 1/4 tsp. baking soda
- 1/4 tsp. apple cider vinegar
Instructions
- Heat a skillet (preferably cast iron) over medium high heat. Stir together the coconut flour and eggs until a smooth paste forms. Stir in the applesauce, oil, coconut milk, and stevia until smooth. Just before cooking, stir in the baking soda and vinegar.
- Add about a tablespoon of oil into the hot pan. Cook the pancakes in the skillet. For best results, make smallish pancakes so they are easier to flip. Top with butter and Creamy Strawberry Sauce.
Creamy Strawberry Sauce
Ingredients
- 1 cup organic strawberries (I used thawed frozen ones)
- 2 Tbs. creamed coconut, at room temperature
- Honey or stevia, to taste
Instructions
- Blend all ingredients in a food processor until smooth. Enjoy!
http://empoweredsustenance.com/ultimate-coconut-flour-pancakes/
Creamy Strawberry Sauce
Ingredients
- 1 cup organic strawberries (I used thawed frozen ones)
- 2 Tbs. creamed coconut, at room temperature
- Honey or stevia, to taste
Instructions
- Blend all ingredients in a food processor until smooth. Enjoy!
Shared at Allergy Free Wednesday, Whole Food Wednesday, Real Food Wednesday, Gluten Free Wednesday, Tastetastic Thursday, Its a Keeper Thursday, Keep It Real Thursday, Rural Thursday, The Pennywise Platter, Freaky Friday, Foodtastic Friday, Fresh Bites Friday, Friday Food, Allergy Friendly Friday, Fight Back Friday, Sugar Free Sunday, Mangia Monday, Melt in Your Mouth Monday, Make Your Own! Monday, Tuesday Talent Show, Fat Tuesday, Slightly Indulgent Tuesday, Healthy 2day,
Hi Lauren,
I’ve been waiting for this recipe!! These pancakes look just amazing. I am going to make them for lunch today! Can’t wait!!!
Hugs,
–Amber
I hope you enjoy them Amber! Thanks again for featuring my crockpot chicken recipe today!
These look gorgeous! I love the strawberry sauce – I must make pancakes, they’re not really a British thing – I guess we’re missing out!
Thanks Vicky! I hope you enjoy these pancakes, if you make them. I hope they are a worthy ambassador for this American breakfast tradition!
Oh! These do look amazing!! And I love fruit sauce on my pancakes! SO much cheaper than maple syrup!
Yeah–that a really good point about fruit sauce being cost effective! I always use frozen organic fruit, and that saves even more than buying fresh berries.
Yum! These sound great. I love using coconut oil and coconut cream.
My hubby actually prefers his pancakes a bit on the dense side so if I mess these up, he’d still be happy.
I hope you both enjoy these pancakes! The batter is hard to mess up–the only tricky part is flipping the pancakes
Do you buy your coconut milk? What do you get? I know it’s everywhere now, but not sure where to get it without carageenan and all that crap in it. Or not in a BPA lined can. What do you use?
Yes, I buy Trader Joe’s Light canned coconut milk (they don’t carry full-fat canned coconut milk). It contains only coconut–no gums or fillers (plus, it’s only a doller per can). I have contacted the company to double check that they don’t put anything else in it. And, according to Mark’s Daily Apple, they do not contain BPA. If you don’t have access to a Trader Joes, you can order Natural Value Lite Coconut milk from Amazon. It is pricey, but contains no fillers or gums. Natural Value is currently switching all of its cans to BPA free.
Is creamed coconut the same thing as coconut butter? If not, can coconut butter be used instead of creamed coconut? Thank you!
Coconut butter is usually interchangeable with creamed coconut. Coconut butter would be lovely in the sauce–I think it would even be better than using creamed coconut, as creamed coconut can be a bit gritty. I just prefer creamed coconut (the Edward and Sons’ brand) because it is cheaper.
That strawberry sauce…wow! I am featuring your post this week on Allergy Free Wednesday! Thanks for sharing this with us!
Thanks so much Tessa! I really appreciate it!
I just made these this morning for my children and myself. I made a 4x batch to have some leftovers. These were really good texturally, although they had more of an eggy flavor than I prefer. I have another coconut flour pancake recipe that’s very similar (same ratio of eggs/coconut flour, oil, etc.) except it uses two bananas instead of the applesauce and add some other flavoring ingredients. I like this one better than my first recipe because it cooks up a thinner pancake that doesn’t burn as easily. Bonus! Maybe next time I will add some finely chopped apples, cinnamon, honey, and salt. Thanks for the recipe!
Also, this one holds together better. I didn’t have any problems at all with flipping. Double bonus!
I’m so glad you enjoyed this recipe! I do agree about the eggy flavor… but I find the strawberry sauce or butter plus raw honey covers it up. Thanks for the thoughtful comment!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
These look amazing. I’ve been pretty happy with the pancake recipe I had, but I want to try this one soon as it looks more fluffy. Thanks!
I hope you enjoy them! I actually just sat down at my computer after these!
Thank you so much for these! Just made them for the second time…. soooo delicious. I can (and do) eat the entire batch myself! I have a big sweet tooth so this time I added Enjoy Life chips and cinnamon
I’m glad I’m not the only one who eats a whole batch! The chocolate chips and cinnamon sound like a delicious addition!
I liked that they weren’t as eggy as most pancake recipes out there but they were a bit dry… not sure how I’d fix that… I also wish they’d been sweeter but I’m also staying away from stevia for the time being so I guess that’s my fault. Drizzled coconut butter over them. They did stay together better than most pancake recipes I’ve found.
I ran out of flour, so I substituted a tbsp of ground flax seed and a tbsp of shredded unsweetened toasted coconut. The recipe still worked just fine and we LOVED them! Thank you for a versatile and delicious recipe that both I (paleo) and my family (not paleo) can enjoy.
I made these this morning with mashed banana instead of applesauce, since that’s what I had on hand, and I topped them with slices of the remaining banana that I fried in the coconut oil left in the pan. HOLY MACKEREL! Amazing. My two year old ate so many as I cooked them that I only had three leftover for me at the end!
Great idea with the banana! I’ll give that a try. Glad you and your little one enjoyed these!
Hi I wanted to make these today but I don’t have apple sauce on hand. Do you think that it would work with almond butter instead?
Try mashed banana, cooked squash or canned pumpkin. You can also omit it and use an extra tablespoon (or two) of the coconut milk.
Thanks!:)
Hi Lauren! I just made these for a little breakfast party I threw at my home… they turned out terrific! There were three of us, so I doubled the recipe. It was so easy just to mix everything in my Vitamix. I used canned pumpkin I had leftover from Thanksgiving rather than applesauce, per your recommendation in the comments. Next time I am going to give them a try in my waffle maker (one scoop of the batter, at least)…. it just may work.
Not sure if this is GAPS/Paleo/whatever (I’m not up to speed on these or really following any type of diet right now) but I soaked some cashews and almonds, then blended them with maple syrup, cinnamon and some sea salt to make a glorious topping for the pancakes. YUM
Thanks again for the recipe!
Wow–that topping sounds delish! What a great idea. And I’d love to hear how these work in the waffle maker.
YESSS!!!! These are indeed brilliant in the waffle maker
No flipping required!
Whoa! I’m so excited to hear that, and thank you for sharing!
Delicious! I used duck eggs (son has chicken egg allergy), added no stevia but a handful of enjoy life chocolate chips. Hey, my kids are 8 and 10 and needed an incentive to try them. No syrup was needed, the chocolate chips and applesauce made them sweet enough. Thanks for a great recipe.
Any luck with egg alternative? These would be great as I’m allergic to dairy & gluten, but I am also allergic to eggs. Thoughts???? I haven’t found anything that is “good” yet.
Just made these now because I could not wait until tomorrow morning !! Feeling full and very very happy. Thanks so much for the recipe..maybe I will make them again for breakfast
Been meaning to try it this is recipe and Im so glad I finally did! Yumm! Held together pretty well and made them small like you suggest and had no trouble flipping them! Definitely gonna be making these for now on