This coconut flour pancakes recipe was first published in June of 2010, and since then we’ve made these pancakes probably hundreds of times (I’m not exaggerating).
Almost every Saturday morning, we make a big batch, usually double the recipe, and have pancakes together. Then, the kids like to have the leftovers with sun butter or peanut butter and fruit spread – favorites are bilberry, strawberry, and apricot – throughout the week (links are to the ones we buy).
So I figured it was time for an update! Prettier (and pinnable) photos, and an easy-to-print recipe. If you enjoy the new version of this post, with the same delicious coconut flour pancakes recipe, I hope you’ll share it on Facebook or Pinterest to spread the word!
Back in October 2009, I shared Perfect Primal Waffles with you – and hopefully you’ve made and enjoyed them!
We’ve eaten them tons of times, when we make a bigger/more complicated brunch on the weekends. But often we want pancakes, and guess what! The recipe works perfectly.
Also Note: If you make a big batch of these coconut flour pancakes, you can freeze them for later. Just be sure to freeze in a single layer before popping them into a freezer bag, so that they won’t stick together.
You can thaw them overnight in the fridge, or warm them in the microwave (on 50% power) or oven from frozen if you forget.
- 6 eggs
- 6 Tbsp milk (almond or coconut milk works fine too and we've even used water in a pinch)
- Splash vanilla extract
- 2 Tbsp maple syrup or honey optional
- 1/2 tsp salt
- 1 tsp baking powder
- 6 Tbsp coconut flour
- 1/4 cup melted virgin coconut oil
Mix all of the ingredients together. I’ve found that adding the oil after everything else is combined works best to get the right texture. We used to use our stand mixer for this, but now we use our Vitamix 750 and the results are better than ever. I HIGHLY recommend using a high speed blender if you have one.
Let the batter stand about 5 minutes so the coconut flour can absorb everything the way it likes to.
Mix one more time.
Cook pancakes over medium-low heat on a cast iron griddle brushed with just a little more coconut oil, or in a skillet. They take a little longer than regular flour pancakes do, but don’t be tempted to turn up the temperature – you’ll just end up burning them! Slow and low heat is better for coconut flour.
Flip when you notice little bubbles starting to pop up in the batter.
Finish cooking on the other side until the coconut flour pancakes are fluffy and set.
Our Fluffy Paleo Coconut Flour Pancakes are great with honey butter, maple syrup, jam, nut butter, warmed fruit, or just about any other topping you can imagine. Don’t tell, but sometimes I made dark chocolate ganache to top them with.
These skillet apples (no sugar, and SO EASY) are another great topping we’ve really enjoyed.
So go wild! Let me know what you decide to top yours with!
Perfect tallow-fried breakfast potatoes are awesome on the side. You really should give them a shot too!