One of the most popular, most commented on, and most polarizing posts I’ve ever published is not one that argues for agrarianism or home birth or all the saturated fat you can eat. Nope, it is this recipe for grain-free coconut flour pancakes.
I have gotten some of the funniest comments on this recipe – some published and some I’ve deleted. One day I will get a comment saying "These are the best coconut flour pancakes I’ve ever had!" and the next some lady will tell me "These were the worst pancakes I’ve ever eaten in my life!" Other comments were not so nice.
I guess you can’t please every body.
Probably 90% of the comments have been positive, though, which is good. We still eat these pancakes frequently so I am fairly confident in the recipe as written, but I wanted to share a few updates and tips that I’ve learned after making these dozens of times.
- If your pancakes are grainy I think it may be because the coconut flour has been exposed to moisture and its high fiber content has absorbed water. There’s really not much you can do about this except buy new coconut flour.
- If your pancakes are eggy that is because either a.) you have never eaten a coconut flour pancake before and are not used to the higher egg content necessary to bind the pancakes or b.) your batter is too thin because you’ve added too much milk.
- If your pancakes are not lovely and fluffy it is because you have added too much milk. The original recipe was created to be dairy-free, but I also have made it with dairy. The fat content of coconut milk and whole milk are different, so in the revised recipe below you will find different measurements for dairy-free versus dairy-laden pancakes.
- If your pancakes are too salty for your taste cut the salt in half.
- If your pancakes are still absolutely the worst thing you have ever eaten in your life and you wish to tell me so and say "I followed the recipe exactly, except I substituted x for y and a for b… oh and I skipped that step where you said beat the eggs." then please don’t bother leaving said comment.
- If, after attempting to fix 1-5 with this new recipe you still loathe these pancakes with a fierceness that can not be described then maybe you should punch a pillow, take a breath, and then step back for some perspective before you let it ruin your life. They are, after all, just pancakes people.
With that off my chest, here is the updated and revised recipe that we still really enjoy.
Fluffy Coconut Flour Pancakes 2.0
Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
- 4 eggs, room temperature
- 1 cup coconut milk or 3/4 cup cream + 1/4 cup whole milk (best) or 3/4 cup whole milk yogurt + 1/4 cup whole milk (good)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- coconut oil or butter for frying
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir 3/4 of wet mixture into dry until coconut flour is incorporated. Allow to sit for 3-5 minutes.
- At this stage your batter should be thick, almost like brownie batter. If it is still fairly thick and dry add the rest of the wet mixture.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.
Anyone else have a few tips after making these pancakes?
You can get coconut flour and coconut oil here:
UPDATE – Check out this new video of the recipe in action!
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