Fluffy Paleo Diet Coconut Flour Pancakes

You know it's magic when it tastes this good and is Paleo friendly, Grain & Dairy Free

Made with coconut flour, these fluffy and filling pancakes are so delicious, no one will ever suspect they are grain and dairy free!

I’m a big fan of starting your day with protein and fat. It revs up the metabolism, helps curb cravings for sugar laden coffees and pastries, and aides in weight loss. For kids, the combination of protein and fat is a morning must because they’ve got hard work to do. Sitting still for hours on end and being asked to concentrate, follow directions, and actually learn something is no easy task for wiggly little bodies.

My husband can attest to the undeniable fact that these Paleo Coconut Flour Pancakes aren’t just for cavemen tastebuds. Directly after we finished photographing these luscious babies, my husband said “Dibs” and wolfed them down with nary a glance in my direction. And just to set the record straight, he’s a Bisquick and Aunt Jemima kind of guy. So if they pass his palate, then you know they’re good!

Since this recipe only makes about 6 small pancakes, I guess I’ll have to double the recipe next time…

The most delicious paleo friendly pancakes ever. The complete recipe is at www.healthnutnation.com

 

Fluffy Coconut Flour Pancakes
 
Prep time
Cook time
Total time
 
Fluffy, filling and so delicious. These grain-free pancakes will soak up maple syrup and butter better than Bisquick!
Ingredients
  • 3 Tablespoons coconut flour, buy coconut flour here
  • 3 Tablespoons coconut milk buy coconut milk here
  • 3 Tablespoons coconut oil-melted (this is the brand I use)
  • 3 eggs
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking powder
  • 2-3 drops liquid stevia
Instructions
  1. Using an Immersion blender, fork, or whisk, blend all ingredients together in a small bowl.
  2. Cook on a greased (with coconut oil preferably) griddle over *medium-low heat until bubbly in the center, and cooked around the edge. I love my cast iron griddle.
  3. Flip, and cook until set in the middle.
  4. Enjoy with your favorite pancake topping.
Notes
*Please note that because these pancakes contain such a large amount of eggs, they need to be cooked at a lower temperature than most pancakes so that the eggs don't burn.
Nutrition Information
Serving size: 2 Calories: 308 Fat: 21g Saturated fat: 9g Unsaturated fat: 11g Carbohydrates: 19g Sugar: 4g Sodium: 427mg Fiber: 1g Protein: 12g Cholesterol: 279mg

Related Posts

Introduce me to your friends

Sharing this article helps spread the word. Help me build a coalition of like-minded people who are dedicated to sharing ideas about nutritional awesomeness, natural remedies, and fantastically delicious recipes.

Facebook GPlus Twitter

Comments

  1. Starr Stoyanoff says:

    Thanks for the great video and recipe. I tried them tonight. They are so simple and VERY TASTY !!!

  2. I love this recipe.
    Especially because it’s so easy to memorize. For each egg one tablespoon of coconut flour, oil and milk.
    I tried it this morning with 2 eggs for myself only, and I used 1 tbsp coconut cream plus 1 tbsp regular milk (I don’t care about dairy). I also added a little vanilla extract.
    A little lemon peel might be also a nice add on.
    Anyway, perfect recipe for me, easy and quick to prepare, absolutely yummy.

  3. ImTHATCarol says:

    Can’t wait to try this and you don’t need to post but FYI when I tried to print this and the crepes recipe so I could do the 1:1 ratio and not fight with my phone going off… I clicked on the print buttons and all that shows up is some crazy code. Not the recipe. I don’t want to waste paper printing the whole article. Thanks for all you do

  4. Myra Smith says:

    Awesome Thanks pancakes turned out great!!!!

  5. I didn’t achieve fluffy with these made exactly as written, but they were the best tasting coconut flour pancakes I’ve made yet, I think the egginess helped, I used XL eggs btw.

  6. Hi there!

    Thanks a lot for this recipe, I’ve had so many fails with coconut pancakes, but these look so good I want to give them a try. Just want to make sure I get it right though, so if I were trying to replace the coconut milk (which I can’t seem to find without any added water or guar gum or whatever!), would it be a better bet to go with raw milk or heavy cream? Which one would be closer to the consistency of your coconut milk?

    • Raw milk should work great and is much healthier than coconut or almond milk!

    • Thanks a lot for your advice, I’ve just made these for my picky daughter’s snack today and they were pretty good! She seemed to like them as she almost ate a whole one. They are pretty filling, so she went on her way to happily play with a full tummy and no whining. Successful recipe! I thought I’d give these a try after we had your paleo crepe recipe the other day, which is to die for! All the members of my family agreed to say that your paleo crepes were actually BETTER than the traditional crepes we used to know and like! It’s like eating grain again, but without grain! Oh and by the way, could you also replace the coconut oil with raw melted butter in the batter? We’re big fans of raw dairy, and we seem to do well on it.

  7. Georgianna says:

    I followed the recipe exactly, except for two small changes. I didn’t have coconut milk since I used the last of it in a failed coconut flour pancake recipe. I used almond milk instead for this recipe. I’m so glad I didn’t get discouraged by the previous fail, because these came out exactly as I was hoping. The other change was that I only used 2 eggs, because my eggs from my were giants. Thanks so, so much!

  8. michelle says:

    I’m not a fan of stevia. Can I use honey instead? How much would you use? Thanks!

    • I’m sure honey would work just fine. I’d add a teaspoon or two depending on the toppings you plan to use (if using maple syrup you wouldn’t want your pancake to be sweet vs. if topping with just almond butter).

  9. Perfect pancakes ever! I’ve tried all sorts of various recipes and these are no.1 thank you so much, there simply the best.

  10. Marc Edizon says:

    I am not sure what I am dping wrong but it’s too eggy or is it really like that?

  11. Gonna try these tonight. Though I am going to replace the milk with cream… Being Norwegian my system can handle it…

  12. I tried this recipe, and it tasted good but they were anything BUT fluffy. Will ad more baking powder next time and try again. We live on the gulf coast, so perhaps being at almost sea level made some kind of difference. I added vanilla extract because I like them slightly sweeter.

  13. I’ve got ALL of these ingredients!!! 🙂 It’s ON!

  14. Thanks for sharing this on Natural Living Monday! I will have to try them out when we get around to eating eggs again. They look tasty! I am excited to see what you have to share this week 🙂 http://wp.me/p2pBvv-F8

  15. Lea H @ Nourishing Treasures says:

    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! 🙂

  16. These look super yummy! I can’t wait to try them. Thanks for sharing on Natural Living Mondays!

  17. All hail coconut! 🙂 Love!

    I saw this on Allergy Free Weds – if you’re interested, I also shared my recipes on there: my banana bread muffins and mocha banana protein soft serve. Have a great evening 🙂

Leave a Reply to Kalle Cancel reply

*