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Paleo Coconut Flour Pancakes

May 18, 2013 by predominantlypaleo 17 Comments

 

Paleo Coconut Flour Pancakes

While I often prefer the texture of almond flour for baking, I think it is good to alternate and use a variety as to not develop sensitivities to frequently eaten foods. If you are trying to avoid almond flour and grain based flours, these Paleo Coconut Flour Pancakes are a great alternative served with my Paleo Butter 100% organic maple syrup!

These use coconut flour as the only flour so you don’t have to worry about your sensitivities to other flour blends. While I do offer several pancake recipes on this blog, this one is 

Ingredients:

  • 1/2 cup coconut flour
  • 1.5 cups coconut milk
  • 2 eggs
  • 1 tsp vanilla
  • 2 teaspoons powdered stevia
  • Pinch sea salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons olive oil
  1. Preheat griddle or skillet over low-medium heat
  2. Mix all ingredients into bowl
  3. Place spoonfuls onto griddle or skillet (i use a griddle) and allow to brown on underside before flipping.  attempting to flip too soon will make pancake fall apart
  4. Once flipped, press down slightly on cooked side to flatten pancake slightly
  5. If burning, turn heat down – coconut flour is slightly tricky in the sense that the outside can burn while the inside is still undercooked if the heat is not ideal
  6. Remove from griddle and serve with your favorite toppings!
 

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Filed Under: dairy free, gluten free, grain free, main course, nut free, paleo, refined sugar free, yeast free

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Comments

  1. Larissa says

    May 14, 2014 at 8:52 pm

    Do you think that I could use an egg substitute for this, like flax eggs? Or would that not work? Desperate for pancakes and these look soo good : )

    Reply
    • predominantlypaleo says

      May 14, 2014 at 8:54 pm

      I think you could certainly try a flax sub Larissa! Let me know how it turns out!

      Reply
  2. Larissa says

    May 15, 2014 at 12:24 am

    nope, didn’t work at all with flax sub : (

    Reply
    • predominantlypaleo says

      May 15, 2014 at 2:01 pm

      Bummer Larissa! I will see if I can figure out an egg free version at some point!

      Reply
      • Afton says

        August 14, 2014 at 2:13 am

        Here’s another who had a terrible experience with attempting egg-free. Haha! I found these comments only after I’d finished putting together my batter with the flax seed egg. Would it be possible to put a little note in the recipe to warn off anyone else who thinks they can sub flax seed eggs for real eggs?

        Reply
  3. Heather says

    July 11, 2014 at 7:00 pm

    Hi Jennifer! Just wondering how many pancakes this recipe makes? Thanks!

    Reply
    • predominantlypaleo says

      July 11, 2014 at 7:08 pm

      Heather, I am not sure to be honest – if I had to guess I’d say 10-12 small ones. My kids usually grab em from me before I have a chance to count!

      Reply
  4. Jerri-Lynn says

    February 21, 2015 at 3:29 pm

    Can I substitute something for the stevia…and how much? Thank you

    Reply
    • predominantlypaleo says

      February 21, 2015 at 5:59 pm

      You could use a little honey or syrup or omit if you don’t need the sweet.

      Reply
  5. Jeannette says

    July 11, 2015 at 12:39 pm

    Are you sure 1.5 cups of coconut milk? I did the recipe exactly and the batter was so thin, it spread across the pan and I couldn’t make anything with it… Help?

    Reply
    • predominantlypaleo says

      July 11, 2015 at 5:57 pm

      Did you let it rest for a bit? Coconut flour is very thirsty and will absorb the moisture if you let it rest. I’ve never had an issue with the 1.5 cups before and have not heard it was a problem for others who have made it. It could also be the brand of coconut flour used.

      Reply
      • Jeannette says

        July 11, 2015 at 7:07 pm

        Thanks. I’ll try again. I make my own coconut flour so that could be it. I’ll let it rest longer.

        Reply
      • Kristi says

        August 27, 2016 at 2:05 pm

        Do you use canned coconut milk? We used refrigerated So Delicious Coconut Milk and it came out thin.

        Reply
        • predominantlypaleo says

          August 27, 2016 at 3:46 pm

          Did you allow the batter to thicken for a few minutes? Sometimes it takes a bit of time for coconut flour to fully absorb the liquids. I have used both canned and carton varieties.

          Reply
          • Kristi says

            August 29, 2016 at 11:20 pm

            Yes, we did. In the end, I added a little bit more coconut flour and poured the batter into a greased 9 x 13 pan, baked in the oven at about 350 degrees for approximately 30 minutes or until it was set. Turned out pretty good! I’m going to try your recipe again though, with canned.

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  1. 50+ Awesome Coconut Flour Recipes (gluten and grain free) - says:
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  2. Paleo & Gluten Free Blogger Pancake Roundup | Paleo Newbie says:
    August 22, 2014 at 8:57 pm

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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