I just made these and boy am I glad that I didn't let the negative comments deter me from trying it! You weren't exaggerating at all when you said that they taste like traditional pancakes. I modified the recipe a bit. I used a tablespoon of coconut sugar instead of stevia, and replaced one of the eggs with a banana. I also added a teaspoon of cinnamon and a teaspoon of vanilla. They turned out great, other than I had the stovetop on a little too high and the first two turned out just slightly darker than I wanted. Very good recipe, and now I'm back to eating pancakes!
Thanks for the post and the substitutions since I don't use stevia. I might not use the coconut sugar being diabetic or at least cut it back. And banana is always awesome in pancakes!
Just made them and they turned out great. Thanks for sharing! You just have to be sure that all the ingredients are room temp otherwise the melted coconut oil will begin to solidify and create a lumpy consistency. I also decreased the amount of coconut oil to 2Tbsp and used almond milk in place of coconut milk and a tsp of raw honey instead of the stevia.
I just made this recipe today and it is by far the best consistency, texture, and flavor for any paleo pancake recipe I have tried! Thank you so much for sharing! This is definitely going to be a weekly go to!
Thank you for your recipe. It’s very easy to follow. We have them in a mason jar and shake it. Came out pretty good. No mess. Hope you will upload more videos.
These are absolutely delicious, and I've made numerous failed paleo-style pancakes. The only sub I made was 1 teaspoon of raw honey for the stevia, as I find stevia very off-putting. Wonderful idea with the immersion blender, too. Super simple clean up! Thank you for sharing.
Thank you for this short video and easy to remember recipe. I made these tonight and they were delicious. I used eurythritol to sweeten the batter and pressed coconut water (I didn't have coconut milk).' I put a generous amount of bacon on the pancakes and no syrup, and a side of bacon slice s (I am eating keto).
I am a KETO dieter. Coconut pancakes are so tasty. Thank You for this recipe. It is grain free which is perfect for Me. I would subsitute fresh butter and sugar free sweetener for the powdered sugar .
I just made these, they were very good. I modified the recipe by adding an 1/8 tsp of vanilla and 1 tsp of erythrotol (because i had that on hand) and almond milk (also - what i had in the fridge) They were more filling than traditional pancakes - which was great! Slightly eggy - but not too bad. I topped with 1/4 cup of microwaved frozen berries. Thanks for sharing this recipe, I expect I'll be making it again. :-)
Tried these yesterday and they are delicious! I didn't use Liquid Stevia and used regular milk instead of Almond milk (not on Paleo diet) and they were so fluffy and light. Thank You!!!!
I made these today. Really nice. I didn't use stevia, Used a bit of maple syrup. No problem. And I didn't feel hungry for hours. It's a really satisfying meal.
Just tried it and I have to say they are fluffy indeed. I only ate one and I was full. My boyfriend ate the rest and he was amazed how good they were. Thanks
I hate to be that person who reviews a recipe I didn't follow verbatim, but in this instance I'll submit my review anyway because I believe it is a legitimately good recipe for which I wouldn't have had a starting point without. Not to mention flexibility is very desirable. So, I subbed with avocado oil, replaced stevia w/ 1 T sugar, beat and folded in egg whites for extra fluffiness, and added vanilla and 1/4c frozen blueberries. What I got were substantial, nicely textured, golden pancakes speckled with blueberries: NO sogginess. They're made of coconut so the mouth feel will never resemble the doughyness of grain flours. I didn't note an overly eggy flavor, but do wish I had remembered to add lemon zest.
I will definitely give this recipe a try. It looks delicious. But, would probably put some chop nuts like, walnuts or etc. & a lil bit of cinnamon too! Thanks for sharing this recipe!👌
I agree..it was a little too egg tasting for me as well as texture. I felt like i was eating a fried egg with coconut flavoring. Thank you for sharing though. Maybe I'll play with the recipe a little more.
I made these pancakes a while ago and I wanted to make them again. I used grape seed oil instead of coconut oil in the batter and cooked them in coconut oil because I didn't have enough to use for both. Added 1 tablespoon of vegetable protein mix I made, and added one extra tablespoon of coconut milk. I used two extra large eggs that I had on hand. I added a couple squirts of agave instead of stevia. Oh my! These were way better than the first batch I made. This will be my go to pancake forever
They totally hit the spot! I just finished eating them! I follow the Keto lifestyle. I didn't have coconut milk so I substituted it with heavy cream! They were so fluffy and delicious!! The closest to the real thing I've tried! Thank you!!!!!!!!
I plan on making these when I go camping in about a month, and I was worrying how could have camp breakfast without pancakes while on the Keto diet. Thanks for confirming they are keto.
Linda- Thanks for your question. I'm not sure that the pancakes would hold together without a binding ingredient like egg whites. You may be able to sub in chia seeds that have been soaked in water (search for "replace egg with chia seeds" to learn the proper technique and ratio). You likely could use water in place of the coconut or almond milk. Yes, xylitol and coconut palm sugar are both great substitutions. Let me know if it works for you!
Thank you for a very nice breakfast! When I was in Hawaii a few years ago I had coconut syrup - i bet a low carb version would be great on these. - idea for a future video?
Coconut flour is not grainy like almond flour. It has a finer texture and when it's well blended (like with an immersion blender) I find it to be quite smooth. It will never be the same as good old wheat, but it's better than almond flour! You can also try and mix the two flours.
Give 'em a try and report back. Maybe I've been off the grains for so long that I wouldn't know anymore, but I sure think they're awesome! Let us know what you think...
Louise- This is a great question. Why in the world have I not thought to make a coconut flour waffle? I'll get started on it right away and let you know!!
I made these and the batter was VERY thin and it had a STRONG egg taste. I ended up adding more coconut flour and some vanilla flavor to try to help. Thankfully my husband liked them. I still ate some but will keep looking for a good coconut flour pancake recipe. Thank you for sharing your recipes though.
Baking powder is a mixture of baking soda, calcium acid phosphate, and starch. It is used as a leavening. Baking flour is ground wheat and covers all flours used for baking, including cake flour, pastry flour, all-purpose flour, and self-rising flour.
just made them less than 20 minutes. A bit too salty but next time ill adjust i also added a scoop a vanilla flavor(natural) whey protein. Thank u for the recipe.
You could try to sub out the eggs with a chia seed/flax and water mix. It's 1 Tbs. chia or flax to 3 Tbs. water. Let sit until it gels and that is equal to 1 egg. I really don't know how it would do with coconut flour (which needs eggs to hold it together). If you try it please let me know how it turns out.
I've been experimenting with different paleo pancake recipes lately. The one thing I've noticed is at first, the batter has a nice, runny consistency for pouring. However, after my first set of pancakes are done, the next batch to cook of pancake batter becomes condensed and thick. What can I do to keep the batter consistent throughout without diluting the flavor from adding more almond milk or water? Thank you for all the lovely recipes posted!
+Lulu Cortz Coconut flour is a major absorbent, so by the time it's allowed to sit (while the other pancakes are sitting), it's absorbed all of the moisture! So yes, feel free to add more milk or water to thin it down.
This is wonderful! I just found out my dad is non-gluten so I'll have to try these out sometime. Next question: How can I make my own coconut flour? Have you made a video for us preppers and dehydrator nuts? (If not, would you please?)
The best way to make your own coconut flour is with a juicer. You juice the meat of a mature coconut, reserving the milk for other uses (curry, drinking, whatever- it's what they put into canned coconut milk). The fiber that is left can then be dehydrated and used as coconut flour. I've yet to make a video b/c my juicer is a piece of garbage and won't cooperate! I suppose I could grind it up in my Vitamix and use a nut bag, but then you lose all of the fat (or at least that's what I've experienced when I tried it in the past). I'll keep working on it for you and see if I can come up with something!
Oh! That gives me an idea. Here it is: Use that Vita-Mix but *don't* use the nut-bag. Instead, use the fruit roll-up trays in your dehydrator. Pour all the pureed coconut onto them trays, dehydrate til crispy, then put the flakes into your spice grinder to make flour. (You may have to put the flour back into the dehydrator for a while, if it still clumps.) Opinions?
The recipe converter I used says about 308 calories for two pancakes, however I'm not sure how large the pancakes are. Here's the written recipe on my website along with nutrition info at the bottom of the recipe. www.healthnutnation.com/2013/12/07/paleo-coconut-pancakes/
Instead of using the whole eggs and coconut milk, would I still get good pancakes if I just used egg yolks and water? Also, for the sugar, may I use zylitol or coconut palm sugar instead of stevia? Thanks
I afraid I haven't experimented with an egg substitute. If you haven't already, you might read through the comments as I recall someone else asking this.
I tried making these today with ground chia seeds instead of eggs and they did NOT work! They never "set up"... they just stayed runny. They browned but never stiffened to the point that I could flip one over. I do not adhere to a grain-free diet, so I ended up using a scoop of oat flour to resurrect the batter, and then it worked just fine. Unfortunately, the eggs appear to be an essential ingredient when cooking with coconut flour alone. Anyone had success replacing the eggs with another egg substitute??
I plan on making these when I go camping in about a month, and I was worrying how could have camp breakfast without pancakes while on the Keto diet. I think I might add cinnamon to the recipe.
Please, can I freeze these pancakes? I have just made them for 1rs time, changed Stevia for Xylitol, but I need to put a bit more, sweet tooth. The pancakes were really nice. Eaten by themselves and little sweetener as I did, yes, slightly eggy, but I put some carb free syrup on top: 😋 really nice, may Keto breakfast is sorted. Thanks 😀, I just need to know if I can freeze them, and if I could add some whey protein and if I should add an extra egg for it, or more coconut oil. Thanks !!
+kinderdude1 Yes, I often make a larger batch and store it in the fridge for 2-3 days. Like flour pancakes, they aren't as fluffy after being refrigerated overnight, but they are still good.
I really enjoy your videos. You have a terrific presentation style and make the topic easy to understand. I would love to make these pancakes but I'm a vegetarian. Eggs are not vegetarian. Can chia seeds be used as a replacement for the eggs?
I've been asked this before, and honestly I don't know the answer as I've never tried it. I had one commenter say she was going to give it a try and get back to me, but I don't recall that she did. Many vegetarians include eggs as a source of protein since one is not "killing" another living being if the egg has not been fertilized (which store bought eggs are not). Of course, that's completely your choice, but I thought I'd mention it.
I know that there are a few pancake recipes out there that use banana as a replacement for eggs. From what I've seen they've all used wheat flour so I'm not sure if that would work with this, but I'm sure it's worth a try.
Hi, I'm going to retry tomorrow. I didn't notice your modification of salt, then I realized I forgot the sugar! (was planning on using coconut sugar) Ate one, the rest went to the garbage...maybe I should have my coffee before cooking?
No, I'm afraid it won't last that long and maintain the quality. They are only good for 2-3 days because the batter will start to separate due to the abundance of eggs in the recipe. You can freeze cooked pancakes though.
