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.
would these work with ‘GREEN’ great lakes gelatin instead of the ‘RED’ box?
thanks
Hi! I love these pancakes! Finally a paleo pancake that holds together when I flip it over and doesn’t burn! But what are the little orange things you have sprinkled on top of your pancakes in the photos? thanks again!
Looks like orange zest.
Made these today and the were sooo good! Didn’t exactly wait for everything to get to room temp but they still came out great. Best coconut flour pancakes I’ve tried! I was looking for recipes to incorporate Great Lakes gelatin and so happy I found this one. Thanks! I’ll be trying out other recipes on your site.
These are fabulous! I’m on the low oxalate, grain free etc diets and these are a lifesaver. Do you think I could just go and add gelatin to other recipes? (I have a crumbly pumpkin pancake recipe I’d like to save). Or is there something you’ve modified in this recipe to work with the gelatin? OR could I just go and add pumpkin to this recipe? It’s Canadian Thanksgiving after all 🙂
Is the gelatin organic? If so, is there any way to use more of it and less eggs. I hate that you have to use so much eggs. I understand it’s because the coconut flour absorbs, but is there another route. Would prefer to use 1 egg as I am allergic. Baked goods do ok for me, the egg changes chemically I was told, but on top of stove sometimes it kinda gets me. Really want pancake recipe and a way to incorporate coconut flour in my salmon patties too without tons of eggs all the time. Is this doable???
Thanks,
Donna
Mine turned out too dry-tasting…any ideas of how to correct this?
Love this! The gelatin makes them super fluffy!
I am watching my calorie intake. What’s the serving size and how many calories does each serving
contain? Thanks!
What is the nutrition content?
Can I use water instead of the coconut milk?