If I could eat pancakes for breakfast every single day and not weigh 763 pounds… I would.
I just love them, but I don’t love that they typically need some sort of grain in order to have a true pancake texture. I did come up with an awesome gluten free pancake recipe a while back, but it still has grains.
Throughout my health journey, I have learned about myself that my body is the most healthy and feels the absolute best when I don’t just eat gluten free (that one is not a choice for me), but when I cut out all grains—with the exception of whole (certified gluten free) rolled oats. (I will share about this in a separate post!)
So… cutting out grains pretty much means cutting out all the opportunities for delicious fluffy pancakes, right?
Where there is a will, there is always a way… and let me tell you, I have a serious will to eat pancakes, so I had to come up with a way.
I have been wanting to experiment with coconut flour lately, so I decided that was the route I would go. If you have every worked with coconut flour, you know it’s actually not easy at all—and I certainly don’t recommend trying to just wing it and figure out a pancake recipe on the fly. If you follow a recipe that has been tested and is successful, you’ll be just fine.
Now, don’t mistake my words for me being a coconut flour pro. I’m not… I literally cried twice while making these pancakes and having the first two batches totally fail. I also may have said a not nice word… more than once. But y’all… it’s so worth it every time I push through and tweak recipes to get them just right. And each time one of you tells me that you made the recipe and loved it—I forget the agony of the process. So please make these quick and tell me how much you love them, because I would really like to forget how frustrated I was.
I only have a picture of the batter prior to frying the pancakes, and then pictures of the finished products, because I was so consumed with the process along the way that I literally could not even think about my camera.
I do have some tips for you, however, to help you along the way:
- Coconut flour is super dense and incredibly absorbent. If you think at first that the recipe does not have enough flour- just wait. You’ll be shocked at how much it thickens up! If you add extra, it simply won’t work.
- Coconut flour pancakes need a little more time to cook on the first side before you flip them, otherwise they will get wrinkled up when you try. Try having your stove temperature a little lower so the pancakes don’t burn on the surface while cooking thoroughly on the inside. They will bubble on the top and be cooked around the edges when they are ready to be flipped.
- Nothing will ever be the exact same texture as regular gluten flour pancakes. Try to remember that and have an open mind as you make these- otherwise you will set yourself up to have a negative opinion of something entirely delicious.
- You can add nuts, chocolate chips, and even blueberries to these pancakes without affecting the chemistry- but don’t add wet ingredients (including bananas or applesauce).
Try it out, and enjoy! And if you have any trouble, don’t hesitate to reach out and ask me for help! Coconut flour is so so good for you—full of fiber, and rich in healthy fats- so I hope that you love these as much as I did!
Oh, and by the way, I threw in some cherry chips last minute—but I didn’t include that in the recipe because it wasn’t part of the original deal- anddddd because I didn’t measure what I threw in!
Coconut Chocolate Chip Pancakes
Here's What You Need
- 4 eggs room temperature
- oil for frying
- 1/4 c dark chocolate chips
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 c coconut flour
- 1/4 c stevia baking blend
- 2 tsp vanilla extract
- 1 c coconut milk or cream
- 1/4 c greek yogurt (optional)
Here's What You Do
Mix eggs, coconut milk, stevia and vanilla until well blended.
Add in all remaining ingredients except chocolate chips. Once batter is well mixed, gently fold in chocolate chips.
Allow batter to set up while preheating griddle or nonstick skillet over medium-low heat. Add butter or coconut oil for frying just before adding batter to pan.
Using a 1/4c measuring cup (2/3 full for small pancake, or almost full for medium pancakes), spoon batter into pan. It should seem thick. When batter is browning around the edges and bubbling evenly across the top they are ready to flip. Be sure they are at this point before trying, or else the pancakes will wrinkle up. (it will take longer than a regular gluten flour pancake.
Flip pancakes and cook for approximately two-three minutes on the second side.
Remove and serve hot with butter, maple syrup, or any other toppings of your choice.
- If you want a more rich and dense pancake, add a bit of greek yogurt. It will add moisture but without altering the overall chemistry of the pancake.