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Coconut Pancakes

Coconut Pancakes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
JNODWELL

JNODWELL

I originally developed these pancakes to accommodate a gluten-free, sugar-free diet. They are as versatile as traditional pancakes and can be dressed up or down as the meal requires. My favorite is to serve them with a pineapple-coconut-macadamia nut relish, but they're just as good served traditionally with butter and syrup (agave nectar is a great syrup). Maybe add a dollop of whipped cream on each stack.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 201 mg
  • 67%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Whisk coconut flour, rice flour, baking powder, baking soda, and salt together in a bowl. Mix buttermilk, egg yolks, butter, and almond extract together in a separate bowl.
  2. Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
  3. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  4. Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
  5. Ladle batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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