September 21, 2017

At Home with GCH: Coconut Flour Pancakes

coconut flour pancakes

Through my gym, I am doing a Paleo Challenge.  For 5 weeks I am cutting all processed foods out of my diet, as well as some other “irritant” foods, so no sugar, no grains, no legumes, no dairy, and no alcohol.  The goal is to eat the way our “caveman” ancestors ate, with the belief that all the chemicals and lab-created foods we eat are not good for us, and that our bodies work the way they’re supposed to when we only eat meat, vegetables, fruits, nuts, and fats (like olive oil, coconut oil, and avocado).  Just the way God created us!

Does that mean that all the “fun” foods are off limits?  No!  No grains mean no flour, no oatmeal, no corn—and that takes a lot of American food off the table.  Coconut flour, to the rescue!  This is flour made from the dried and ground flesh of the coconut.  It’s full of protein, has lots of fiber, is gluten-free, and is pretty all-around great for you.  It’s much coarser than wheat flour, so when you make these pancakes, they won’t be the cakey, smooth type you get at a diner.  These are more substantial, and they keep and reheat well.  The next day after I make them, I like to nibble on them, slathered in homemade almond butter.  Yum!

Coconut flour can be found at Whole Foods, other health food stores, and online at Amazon.  I like Bob’s Red Mill brand, but there are others out there too.  A one-pound bag will last you a while, so don’t think you’re getting cheated.  Just keep it in a Ziploc bag in your pantry, and stay tuned for more coconut flour recipes from me.  I’m in love with the stuff, and I can’t wait to share.

Coconut Flour Pancakes

(Recipe courtesy paleospirit.com)

Ingredients:

  • 4 eggs, room temperature
  • 1 cup coconut milk (you can use regular milk too!)
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut nectar (or honey, or 1 packet of stevia)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (or pumpkin pie spice!)
  • coconut oil for frying (you can use cooking spray to coat a non-stick pan, too)

Directions:

  1. Beat eggs in a stand mixer (or just whisk mightily!) until frothy.  Mix in milk, vanilla, and sweetener.
  2. In a small bowl combine coconut flour, baking soda, salt and cinnamon.  Mix together.
  3. Whisk flour mixture into egg mixture and blend well so there are no lumps.
  4. Grease pan with coconut oil (my favorite!) or, if you are a using a good non-stick pan, spray with cooking spray.  (Side note:  Trader Joe’s sells both coconut oil in a jar, and coconut oil cooking spray.  Love!)  When the pan is hot, use a large tablespoon to pour out pancakes.  I make mine about 4 inches in diameter.  These are thick, and you may need to smooth them out a bit.  Cook until dry on top, just like regular pancakes, about 2 or 3 minutes, then flip and cook for another minute or so.  Serve hot!

This recipe makes 12-16 pancakes, depending on the size.  Store any leftovers in a Tupperware container in the fridge – they reheat nicely in the microwave, or eat them cold with nut butter, cream cheese, whatever you like.  My older daughter is a traditionalist and likes hers with butter and maple syrup.  My younger daughter likes her with fruit and maple syrup.  I  like them with sliced bananas, walnuts, and some flaked, unsweetened coconut on top – tastes like Hawaii.  😉

 

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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About Dana Kim

Dana Kim – Blog Contributor
Dana currently lives in Hollywood, California, with her husband and two children. She is currently learning to cook traditional Korean food, to teach her daughters about their heritage and culture. She loves trying all different kinds of recipes and is happy to share those recipes here!

Comments

  1. I’ve never used coconut flour before. I’ve especially never thought of using it in pancakes. But, seeing those strawberries stacked on top of these pancakes, makes me want to run right out and buy some coconut flour, so I can make these right now!!! Looks Delicious!!

  2. Dana, I am hearing more and more about the Paleo way of eating. My son did it and decided he would go with Paleo Primal so that he could have a little bit of dairy. I am going to be reading a book on Metabolic Typing and go from there. Thank you for this recipe. I am going to try it.

    • Hi Jackie! The Paleo diet is a great place to start eating better. Some people tolerate dairy and add a little bit back. I am fine with dairy, so once my Paleo challenge is over, I’ll add some yogurt back into my diet. It’s really just about eating whole, unprocessed foods and avoiding ingredients that are totally unnecessary for your health. Let me know if you take the plunge, as I have lots of resources I can point you to! How does your son like it?

  3. looks so yummy, dana! coconut flour is such the amazing ingredient, isn’t it? kudos for keeping up with your challenge! xo

  4. Thanks Coleen! The challenge ends Sunday and boy am I happy! I ate pretty healthy before the challenge, but avoiding all processed foods and added sugar has been wonderful for my body – my skin has never looked better! I am going to start experimenting more with coconut flour and try to create even more recipes with this amazing ingredient.