Clean Eating Gluten Free Coconut Pancakes Recipe
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The very first time I attempted to make this clean eating gluten free coconut pancakes recipe, I ended up with a coconut disaster. What I didn’t know at the time was that coconut flour is incredibly “thirsty” stuff.
A little of this flour goes a looooong way, and using too much will get you something closer to a coconut brick most contractors would pay good money for. Needless to say, breakfast went in the trash that morning with a few choice words that followed.
Thankfully, a reader took pity upon me after reading about my not-so-successful attempts and sent me a recipe for coconut flour pancakes. It was simple to clean up, and easy to make adjustments for my own dietary requirements at the moment.
It’s nice to know that even with my current eating plan, I can still enjoy my Saturday pancake ritual with Mini Chef. He was a bit dismayed when I informed him that Mama couldn’t have pancakes anymore. In fact, he stomped his little foot and said, “oh yes you can!“. So this clean eating gluten free coconut pancakes recipe has really rescued me as of late. Our family tradition is still in tact.
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CLEAN EATING GLUTEN FREE COCONUT PANCAKES RECIPE:
Clean Eating Gluten Free Coconut Pancakes
- ½ cup coconut flour
- 1 tsp. baking powder
- 6 large eggs
- ¼ cup coconut oil
- 1 cup light coconut milk
- oil for cooking
- In a mixing bowl, blend together all ingredients using an electric mixer.
- Note: The oil can get solid when cooled, so you might want to melt it to making mixing a bit easier.
- Cook in a skillet with oil as you would with any pancakes.
- Serve when nicely browned and cooked through.
Interesting. I have thought about using coconut flour but haven’t yet. I will have to buy coconut flour and try them
How many pancakes does this make? And 6 eggs, that’s quite a bit….protein purposes?
Yes, protein, liquid and binders.
Thanks for this great recipe. They look delish and I can’t wait to try. I especially appreciate that the ingredients are simple, not overly processed or highly refined which is so common with gluten free goods. Bravo!
So maybe this is a dumb question… but are we talking the creamy coconut milk that comes in a can, or the liquid coconut milk that comes in a half-gallon carton?
The LIGHT stuff in the can. The stuff in the carton isn’t clean.
How many pancakes does the above recipe make? Thanks for sharing! Can’t wait to try it!
Depends on how big you make your pancakes. You could get enough for 2 people.
So where would one find coconut flour?? Whole Foods? Valli Produce? I really want to try this recipe as coconut is among my Top 3 flavor choices (next to almond & vanilla). 🙂 I look forward to hearing back from you!
Have a great day!
I get mine at whole foods.
I can not wait to try this. I was worried it would have rice flour in it which I can’ t have. I have not had pancakes in forever.
I hope you enjoy them. 🙂
These look amazing!! Cannot wait to try them (: Thank you for sharing all of your delicious recipes, I’ve been a follower for a long time. Many Blessings!
What about almond milk instead of coconut milk?
You can try it, but the batter will be much runnier. Not sure what affect that will have.
that’s a neat idea. I’ve never bought coconut flour. I’m still trying to work my way thru the garbanzo bean flour experiment.
How’s that going for you? What have you made with it?
These look awesome! Can’t wait to try them!!
This recipe sounds good, I’m going to have to try it! Thanks for sharing!!!
I just made these. I didn’t have any coconut milk but I had homemade almond milk so I used that. It seemed to make them thick. I also added vanilla and cinnamon. They were pretty good though I need to try with coconut milk. Thanks for the recipe!
I don’t follow. What made who sick?
do you think it would be possible to use chia seeds set in water in place of the eggs? I sometimes use it in recipes that call for eggs as binders, but wonder if it might just make these too sticky? It sounds like a good recipe but I am not so keen on the amount of eggs needed?
You could try replacing half of the eggs and see how it goes. I’ve heard of people doing this, but have never tried myself. Sorry, wish I could be more help. I’ll add it to my to-do list and try it out.
This recipe made enough pancakes for our family of four to eat 3 medium pancakes a piece! We followed the recipe exactly. Thank you for the recipe.
My pleasure! 🙂
Thanks for this recipe. Pancakes are my favorite breakfast food. I may try reducing the egg also, I could taste them in my pancakes
Just made these for Sunday breakfast – they were so tender. I used a can of regular coconut milk instead of the light – seemed perfect to me! Topped with homemade fresh strawberry syrup. Yum, Yum!
I made turkey sausage yesterday, and had one for breakfast this morning. Very good. I am trying to cut back on salt, and these recipes are wonderful; I just eliminate salt if it is called for, or at least, use a minimum amount. A few grains go a long way. Can I use gluten free flour in place of wheat flour? Is zantham gum needed to add the properties needed? By the way, I discovered that fava beans, or broad beans, are called butterbeans in my neck of the woods: Hoosier country.
Thelma – To be honest, I don’t know much about gluten free cooking/baking. I just sort of make these up as I cook meals for me and Mini Chef. You can’t just replace wheat flour. There are combinations of things you have to do correctly to get a similar result. I recommend visiting Elana’s Pantry or the Gluten Free Goddess blog. Both are excellent resources for gluten free living.
you can replace some eggs with banana.
gg – Not in this recipes, sorry. They wouldn’t hold together very well. At least not in my opinion. I haven’t tried.
have been subbing chickpea flour for savory dishes and coconut or oat flour for sweet. I just made a banana bread with half coc half chickpea flour and it was great. The texture was a courser than reg because i grinded my own coc flour from coc flakes but I didnt mind at all.
Heidi – Sounds wonderful!
Love your site 🙂 these coconut pancakes look so good! I must try them! Thanks for sharing all your fabulous recipes!!
Kathy – My pleasure! 🙂
I’ve tried this recipe twice and I just cannot get it right. The first time it was super eggy and really hard to flip. The second time I cut back the egg by 2 eggs, it was super hard to flip and then I added a ton of coconut milk because it was like rolled up biscuit dough. I know my messing with it means it won’t come out right but I’m just stumped as to how I can make this work! The flavor is better the second time, I added vanilla, cinnamon and some real maple syrup and then ate them plain.
Ashley – So bare with me here. I’m trying to understand what’s happening. Did you make any changes at all the first time you made them?
What are your thoughts on combining whole eggs with egg whites? Would that work?
Kate – I’m not sure I understand the question…
Just wanted to share I made an accidental amazing discovery with this recipe. I had some batter left over yesterday. Normally I make up the rest of the pancakes, toss them in the fridge, and reheat the next morning. I didn’t have time for that, so I just tossed the batter in the fridge. Boy, am I glad I did. These fluffed up like bisquik pancakes today. They were so light and fluffy (not that the other way isn’t good, I make these all the time). From now on i plan to whip the batter up the night before and leave it in the fridge.
Stephanie O – How interesting! I wonder why that happens. I’ll have to give it a try. Thanks!