Pancakes conjure up memories of my Saturday mornings as a child. My parents would be in the kitchen cooking up a storm on the griddle. Pancake after pancake hit the plate, drowned in butter and syrup. It was something I so enjoyed; I would eat until I could no longer eat anymore. While I still cherish the memory, I also know that Bisquick pancake mix and Hungry Jack syrup aren’t exactly a tradition I want to continue in my kitchen! But when the pancake pang strikes, it’s great to have a healthy equivalent. Enter Cinnamon Coconut Pancakes…
Let’s just face facts for a second: coconut is amazing. I eat some form of coconut every single day, and each time I do it not only makes me happy because it tastes so darn good, but because I know how nutritionally beneficial it is as well. Coconut has some pretty amazing stuff going on — good fats, lauric acid, caprylic acid; supports digestion, fat loss, keeps you full and reduces inflammation… and that taste? So indulgent.
As the many benefits of coconut have come to light, so have a number of healthy coconut products including coconut oil, coconut butter, coconut water, coconut milk, coconut flour, coconut sugar, coconut aminos… the list goes on. This amazing plant produces so many wonderfully healthy substitutes for those on restricted diets, that it’s not hard to see why it’s so popular!
This recipe uses 5 different types of coconut: oil, flour, butter, milk, and flakes (to top). Isn’t it funny how when you remove the word “coconut” from the first four, it just sounds like the ingredient list for a regular recipe? Someone call Martha, we’ve got a coconut revolution on our hands!
Cinnamon Coconut Pancakes(serves 1-2, about six 3″ pancakes)
grain-free, gluten-free, dairy-free, casein-free, soy-free, sugar-free, paleo
- 2 eggs
- 3/4 cup light coconut milk (or equal parts coconut milk and water)
- 1 teaspoon vanilla extract
- ~20-30 drops stevia extract (or 2 tablespoons pure maple syrup)
- 1/4 cup coconut flour
- 1/2 tablespoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- coconut oil, for pan
1. In a small bowl, whisk eggs until thin and frothy. Mix in coconut milk, vanilla, and stevia extract.
2. In a medium bowl, combine coconut flour, cinnamon, baking soda, and salt.
3. Gradually pour wet ingredients into dry, whisking to combine. The batter should resemble slightly thick but pourable pancake batter. Coconut flour is very absorbent so, if needed, add 1-2 tablespoons more coconut milk or water until it reaches the desired texture. It needs to be pourable, otherwise your pancakes will end up like flat biscuits!
4. Melt coconut oil in a medium sized pan or on a griddle over medium heat. Immediately spoon ~2 tablespoons batter onto pan to create each pancake. You may need to spread the mixture a bit with the back of the spoon. Let cook for 2-3 minutes, then flip and cook and additional 1-2 minutes more. Serve with Coconut Cream Sauce (recipe below)
Coconut Cream Sauce (serves 1, generously)
- 3 tablespoons coconut butter, softened
- 1 tablespoon coconut oil, melted
- 1 teaspoon ground cinnamon (optional)
1. Whisk all ingredients together in a small bowl. Spread on pancakes or melt and drizzle down the sides (I did both). Top with unsweetened shredded coconut and a sprinkle of cinnamon, if desired.
This recipe is sugar-free, but I included the maple syrup option for those who don’t have stevia on hand. I was so pleasantly satisfied with this recipe that I made it again the next day for breakfast! Instead of the Coconut Cream Sauce you can use fresh berries, pure maple syrup, grass-fed butter — pretty much any of your favorite traditional pancake toppings, as long as it isn’t pancake syrup! What’s your favorite way to enjoy pancakes?
This post is part of the following blog linkups: Whole Food Fridays