Paleo Coconut Pancakes


paGluten Free!

Protein boosters: Coconut flour, eggs, flax meal

Yield: About 18




½ cup coconut flour (72g)

¼ cup shredded unsweetened coconut (30g)

2 Tbsp. flax meal

½ tsp. baking powder

¼ tsp. salt

6 large eggs

¼ cup coconut oil, melted and cooled, plus more for griddle

¾ cup unsweetened almond milk

3 Tbsp. maple syrup

1 tsp. vanilla extract


Preheat oven to 200ºF. In a large bowl, whisk together coconut flour, coconut, flax, baking powder and salt. In a medium bowl, whisk eggs, coconut oil, almond milk, maple syrup, and vanilla until well combined. Pour egg mixture into coconut mixture and stir until combined. (Mixture will be a bit thicker than traditional pancake batter, but if it seems too thick to spread, add more milk 1 Tbsp. at a time to thin.)

Heat a griddle or large nonstick skillet over medium heat. Brush with coconut oil. Drop batter (use about 3 Tbsp. per pancake) onto griddle and cook until top is bubbling and sides are beginning to firm, about 1 minute. Flip pancakes and cook until bottoms are golden and pancakes are cooked through, about 30 seconds to 1 minute longer. Place on a plate, keep warm in oven, and repeat with remaining batter. (Batter may continue to thicken as it sits. Stir in more milk 1 Tbsp. at a time if needed.)

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