Coconut Flour Pancakes, Grain Free, Nut Free and Casein Free


A Hearty Stack of Coconut Flour Pancakes

We had our first taste of Autumnal weather on the mountain, crisp days and chilly mornings.  My son, feeling the chill in the air, asked if I would make him a Country Boy Breakfast.  Country Boy Breakfast is code in our home for a hearty, nutrient dense, protein packed breakfast!  Devon, like most kids adores Pancakes, so along with the pastured eggs I whipped up a batch of these allergy friendly high fiber pancakes and a side of beef bacon.  This “brain food” as Devon calls it gave him enough energy to whizz through his school work, and he wasn’t asking for snacks before lunch. Remember, ½ Cup of coconut flour contains more than 20 grams of non-gluten protein and almost 40 grams of fiber; it’s a great way to start the day.   Add these Coconut Flour Pancakes to your breakfast repertoire, and for those who have busy mornings, these can be frozen, so make several batches and have them at the ready.


4 Pastured Eggs (at room temperature)
1 Cup of Coconut Milk (Raw Milk, Nut Milk, or Rice Milk can also be used)
2 – 3 Tablespoons of Raw Honey (melted if solid)
½ Cup of Coconut Flour (sifted)
A dash of Organic Ground Ginger, optional (I use approximately 1/8 teaspoon)
1 Tablespoon Vanilla Extract
½ teaspoon of Celtic Sea Salt
1 teaspoon of Baking Soda

NOTE:  You can also add cinnamon, and nutmeg for an Autumnal Flavor!

Beat the eggs in a medium sized bowl with a hand mixer until they are foamy.
Add the honey and the milk to the eggs and beat to combine.
In a small bowl mix the dry ingredients:  Sifted Coconut Flour, Salt and Baking Soda.
Pour the dry ingredients into the wet ingredients.
Using the hand mixer beat on a low speed until the batter is well combined (no visible lumps).
Heat a skillet over medium heat with oil (I use a combination of pastured butter and coconut oil)
Pour batter onto hot skillet. (I pour my batter using a measuring cup, smoothing the batter if necessary with the bottom of the cup).
Keep the pancakes small (3 inches or less), this will make them easier to turn over.
When you begin to see the bottoms dry out and bubbles form on the pancake, flip and cook for another minute or two.

Hamming it up for the camera!

Enjoy these topped with fresh fruit, coconut cream, honey, or maple syrup.

Special Note:  These Pancakes are suitable for my friends who are on the maintenance portion of the HCG Diet.  Simply remove the Honey, and replace it with a few drops of liquid stevia.


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6 responses to Coconut Flour Pancakes, Grain Free, Nut Free and Casein Free

  1. Brittany D

    Hello! thank you for taking out the time to post recipes on your site, I will be making your cold cereal soon. I was also interested in making your grain free pancakes, however I have a similar recipe, (minus the honey) and whenever I make them they come out tasting like scrambled eggs. I can only laugh out loud, add some sugar free bacon to them and make an “egg pancake” bacon sandwich.

    any suggestions, maybe I am doing something wrong?


    • Laura

      Brittany, I’m not sure what is going on with your scrambled egg pancakes but I have a couple of suggestions which may help. The honey is important as it acts as a binder, so when you make them don’t leave out the honey. Now, are you letting your eggs warm up to room temperature? If your eggs are cold you will not achieve as much volume, and end up with clumping issues. To save time you can place the eggs in a bowl and run cool water over them, gradually move to warmer water (not hot) and let the eggs warm up a bit. Dry them off before cracking the eggs for your recipe. When you whip the eggs make sure they get foamy on top, with lots of little bubbles, the more air the better. The other thing that comes to mind is are you sifting the coconut flour? Make sure you do this step as coconut flour is dense and sifting adds volume. Also make sure that you are blending the ingredients until you don’t see any lumps of coconut flour. Lastly double check the dates on your baking soda and baking powder…if they are old buy a new batch, and a tip….add your baking soda and baking powder to your recipes as the last ingredient to prevent them from activating too soon. Hope these tips help, and let me know how the pancakes come out.

  2. valleygirl

    Yummy! I just made these after stumbling upon the recipe through a google search. Aside from the fact my nasty olive oil made them burn (need to get my coconut oil!!) they are really good. I am not crazy about the sort of grainy feel but I know that’s just what you get with coconut flour, at least it has been for me. And yes I sifted. I use tropical traditions. But the taste is great! I can’t wait to make a FULL batch (this was half due to not enough eggs) and see if my girls will eat them as well.

  3. valleygirl

    I have made these twice now, second time I added a bit of flax meal to the mix sifted in with the other dry ingredients. They are good but SO flat! They are NOT fluffy like yours and I have followed your recipe to a t. Yes I mixed the eggs until they were bubbly, they were room temp when I started, I sifted, my ingredients are all good. What gives? I will still make them, it’s one of the best recipes I have tried, I just wish there would be a little more to them.

    • valleygirl

      Ha when I first posted I didn’t realize I had posted before already, and I don’t know how to delete. Sorry about that!

    • Laura

      Valleygirl a couple of suggestions that may make your pancakes a little fluffier. First, depending on where you live you may need to add a bit more baking soda. High altitude or high humidity can wreak havoc on grain free cooking/baking. Secondly, adding flax seed will also cause problems with the “rise” of your final product as it absorbs too much of the liquid. Last suggestion is let the milk warm a bit before using in the recipe. For a little more oomph, try adding more of you favorite spices, or bits of dried or fresh fruit (wonderful with blueberries, just not very pretty). Hope these suggestions help with your future pancake endeavors.

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