It’s probably no big surprise by now, but I love the health benefits of coconut. Unfortunately my family doesn’t really like the taste of coconut. Add this to an every increasing need from my personal clients to eat gluten free foods – this recipe is the result. A super fluffy, wonderfully delicious, pancake that uses coconut milk, coconut flour, coconut oil, and coconut sugar but amazingly has very little coconut flavor (although I add coconut flakes to mine to up the taste and texture, since I like coconut).
I’ve been making these pancakes at our house for quite awhile without telling anyone about the coconut – and no one noticed! My son calls these the yellow pancakes because the large number of eggs gives a slight yellow hue while increasing the protein content enough that I don’t necessarily feel the need to add additional protein.
Top these pancakes with raw butter, maple syrup, berries, or as shown here, with a quick mix of chopped fresh strawberries from the garden and applesauce, warmed.
Coconut pancakes are a great introduction to coconut for those who aren’t sure they like the taste of coconut but want to try a gluten-free healthy option without feeling deprived of seemingly indulgent carbohydrates.
- 2 eggs
- 2 Tbs melted coconut oil
- ¼ teaspoons vanilla
- 1/3 cup coconut milk
- 2 tsp coconut sugar
- 1/8 tsp fine sea salt
- 3 Tbs sifted coconut flour
- 1/8 tsp baking powder
- Blend together eggs, oil, vanilla, coconut milk, sugar, and salt.
- Combine coconut flour with baking powder and whisk into batter until smooth.
- Heat one tablespoon coconut oil in skillet. Spoon batter onto hot skillet so pancakes are about 2 ½ – 3 inches in diameter.
Makes 8-10 coconut pancakes.