Clean Eating Gluten Free Coconut Pancakes Recipe
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
Ingredients
- ½ cup coconut flour
- 1 tsp. baking powder
- 6 large eggs
- ¼ cup coconut oil
- 1 cup light coconut milk
- oil for cooking
Instructions
- 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.
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!