Whether you're celebrating a special occasion, or just celebrating the weekend, these pancakes are the perfect centerpiece to a special brunch.
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 1/4 cup 1/4 cup 1/4 cup Coconut Flour
- 4 4 4 Eggs, Pastured
- 1/4 tsp 1/4 tsp 1/4 tsp Salt, a pinch
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Water
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium sized mixing bowl, blend eggs, vanilla, water, salt, and baking soda with a hand mixer.
- Pour coconut flour into mixture and continue to blend until batter is smooth.
- In a non stick skillet, heat 1 tablespoon grass fed butter over medium heat.
- Pour batter into skillet using a large soup spoon.
- Let pancakes cook for 1-2 minutes, flip, and cook for a remaining 1-2 minutes.
- Pancakes will be ready to flip with the batter is firms up slightly.
- If the pancakes are still too runny, allow them to cook a bit longer before flipping.
- Serve with your choice of topping.
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This recipe was a hit with the kiddos. I did have to add a bit of coconut milk because the batter was a little thick, but the kids said they liked it better anyway after trying the first pancake with the original recipe. I suppose the thickness may differ when considering how big the eggs are that you are using.
These are amazing. I love the idea of having pancakes.
These are outstanding! Best gluten-free pancake recipe I have tried. These are definitely going in my recipe rotation. Thank you!
what toppings would you reccomend while doing the 21dsd?
This is the BEST coconut flour pancake recipe I’ve had (and I’ve tried 5 or 6 of them). My husband, almost 2yo son, and I loved them. Made about 8 pancakes – I used 2 tbsp of batter per pancake. They are very easy to make, are a good consistency to pour onto the griddle, get bubbly as they cook like flour pancakes – so you know when to flip them, and have a great flavor. They are still somewhat drier than a typical flour pancake, but they are not as dry and don’t have a “chalky” consistency of other pancake recipes I’ve tried. I put butter on top, cinnamon (which I may add right to the mix next time!), and a touch of organic honey. Yum!
Also, just a tip for using coconut flour in any recipe – if you warm the eggs up before adding them to coconut flour it makes it easier to mix without getting lumps, which coconut flour tends to do. I just place the eggs in a warm bowl of water (in their shell still, of course) for a few minutes until they feel room temp-ish to touch, or put them out for a while before using them and let them come up to room temp on their own.
Made for the first time today!! LOVE LOVE LOVE!!
I made these for my wife on Valentine’s Day. She is not a coconut fan at all but loved these. I amended the recipe a bit for the day by adding some dark chocolate chips to the batter, topping with fresh raspberries and plating next to some wild venison sausage and scrambled free-range eggs.
The batter is thick but not unmanageably so. The recipe yields about one 4-5 inch pancake per serving. I cooked them on a range-top griddle and found they needed to cook significantly longer than called for (5-6 minutes per side vs 1-2 above).
Hello. I am starting the detox on Sunday and I am allergic to coconut. What would you recommend as substitutes in your recipes?
My 7 year old asks for pancakes everyday for breakfast. Decided to try these today. I didn’t have any chocolate chips to put in the batter (I told him next time I would), so he asked for maple syrup instead. He ate one pancake and declared them good. Not being able to consume nuts at this time, I’m looking forward to having one myself. Thanks for the recipe. 🙂
I like your site and what you’re doing here, and for free no less, so this pains me to say, but these pancakes were horrible. Everything about them was unappealing, the look, the texture, the taste, all like rubber eggs. I’d suggest using almond flour or a half coconut half almond flour mixture, etc. even arrowroot might help. I took one bite and threw the pancakes already made and the mix out.
Has anyone tried these with flax eggs? Just curious. They look great.
I am so disappointed:( I have been looking for a good pancake for about 3 years now. I have tried so many versions. Bill and Hayley, you know I love y’all:) I was excited, my friend said they were good, the reviews are great, but mine are so dry, and spongy eggy at the same time:( I followed the recipe, and have a med low heat. Any suggestions?
I made these with a 1/2 c almond flour in place of the 1/4 c coconut flour. My son had a sleepover and he and his friend devoured them. More like a crepe or french toast texture. Very good with a banana and raw honey. Yum!
I’m sorry to say these were very unappealing. Dry and rubbery 🙁 but I so love what you’re doing!! Thank you for all the great recipes- a lot of work
I’m sorry they didn’t work out for you. Be sure to check out the other Pancake recipes on our site! Perhaps try our Almond Flour Pancakes – those are usually a hit. -Kara
Unfortunately if you use that much egg and that little flour, the food will taste like egg. I enjoyed trying it, but they taste like sweetened omlettes! Same thing happened when i tried to make a paleo bread where egg was the main ingredient, tasted like eggs, not bread.