Best Coconut Pancakes Recipes

COCONUT FLOUR PANCAKES

Steps:

• Whisk the egg whites in a clean bowl until they reach stiff peaks. Put the coconut flour, baking powder, cinnamon, egg yolks, milk, 1 tsp maple syrup and a pinch of salt in a bowl and whisk to a smooth batter. Carefully fold in the egg whites, trying to keep in as much air in as possible.
• Heat a non-stick pan over a medium heat. Add tablespoons of the batter at a time to create small pancakes. Cook for 1-2 mins until bubbles appear on the surface. Flip and cook for another 30 seconds. Repeat with the remaining batter.
• Meanwhile, microwave the berries and remaining syrup for 2 mins, stirring halfway, to make a compote. Serve with the pancakes.

GLUTEN-FREE, EGG-FREE PUMPKIN COCONUT FLOUR PANCAKES

Steps:

• Whisk coconut flour, salt, baking powder, and baking soda together in a bowl.
• Stir pumpkin puree, coconut milk, sugar, and xanthan gum together in another bowl until smooth; stir into flour mixture until batter is thick and smooth.
• Heat oil in a griddle over medium-high heat. Drop batter by large spoonfuls 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.

COCONUT BANANA PANCAKES

Steps:

• Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated.
• Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes.
• Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.
• Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.

UPSIDE-DOWN PINEAPPLE PANCAKES WITH PINEAPPLE COCONUT SYRUP

Steps:

• Sift together, flour, sugar, baking soda and salt into a large bowl. Add the coconut.
• Melt 2 Tablespoons of the butter in a medium sized bowl then whisk in buttermilk, milk and eggs until blended.
• Add wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
• Preheat oven to 450° with a rack on the bottom.
• Ready two oven proof 6-inch nonstick skillets by melting one tablespoon of the remaining butter in each pan over low heat.
• Sprinkle 1 tablespoon of the brown sugar into each skillet & heat, stirring, until bubbling.
• Arrange 4 halved pineapple rings in the bottom of each skillet and heat until the butter is sizzling.
• Add half the batter to each skillet and bake in the oven until their tops are firm when pressed lightly with the fingertips. About 5-6 minutes.
• Invert pancakes onto a plate.
• Serve with Pineapple Coconut Syrup (below).
• For Syrup:.
• Combine the pineapple juice and cornstarch in a small saucepan and stir until blended.
• Add the coconut milk and milk.
• Heat, stirring gently, until mixture thickens slightly.
• Remove from heat.
• Serve warm or at room temperature.

HCG DIET (P3) COCONUT FLOUR PANCAKES RECIPE - (4.2/5)

Steps:

• Blend together eggs, oil, coconut milk, sugar and salt. Combine coconut flour with baking powder and thoroughly mix into batter. Heat 1 tablespoon (I found this to be a bit much - I would use 1/2 tablespoon) of coconut oil in a skillet. Spoon batter onto hot skillet making pancakes about 2½ to 3 inches in diameter. Batter will be thick, but will flatten out when cooking.

GLUTEN-FREE AND EGG-FREE COCONUT FLOUR PANCAKES

Steps:

• Mix coconut flour, salt, baking powder, and baking soda together in a bowl. Beat coconut milk, banana, and xanthan gum together in a separate bowl until smooth; add to flour mixture and stir until there are no clumps.
• Brush half the bacon drippings onto the cooking surface of a large skillet placed over medium heat to preheat. Spread about half the batter onto the skillet using a silicone spatula to spread to about 1/4-inch thick. Cook until it bottom looks dry and dark brown, 5 to 7 minutes. Flip the pancake and cook until the other side is browned, about 5 minutes more. Repeat with remaining bacon drippings and batter.

COCONUT PANCAKES

Steps:

• Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter.
• Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly.
• Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup.

COCONUT & BANANA PANCAKES

Steps:

• Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
• Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time - any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
• Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.

LOW-CARB, SUGAR-FREE COCONUT FLOUR PANCAKES

Steps:

• Combine butter, cream, eggs, and vanilla extract in a bowl.
• Combine coconut flour, stevia, baking powder, and salt in a second bowl. Add dry mixture to the cream mixture and mix to combine.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls 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.

PALEO COCONUT PANCAKES

Steps:

• Combine flour, baking soda, and salt together in a bowl.
• Beat egg yolks and butter together in a bowl until smooth; add coconut milk and vanilla extract and beat until smooth. Stir milk mixture into flour mixture until batter is evenly combined.
• Beat egg whites in a bowl until foamy, about 2 minutes; gently fold into batter.
• Heat coconut oil in a skillet over medium heat. Drop batter by large spoonfuls into the skillet 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.

PALEO COCONUT FLOUR PANCAKES

Steps:

• Whisk coconut milk, applesauce, eggs, honey, vanilla extract, cinnamon, sea salt, and baking soda together in a bowl. Slowly stir coconut flour into coconut milk mixture until flour is just moistened. Set aside until coconut flour absorbs some of the batter moisture, 3 to 5 minutes.
• Heat coconut oil on a griddle over medium heat. Drop batter by large spoonfuls 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.

COCONUT AND PINEAPPLE-STUFFED PANCAKES

Steps:

• Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
• Preheat an outdoor grill for medium heat and spray grate with cooking spray.
• Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
• Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
• Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
• Repeat with remaining batter and pineapple rings.

LOW-CARB PANCAKES WITH COCONUT FLOUR

Steps:

• Heat a cast iron skillet over medium-low heat and grease with butter.
• Whisk eggs, yogurt, water, coconut flour, coconut oil, flaxseed meal, vanilla extract, baking powder, cinnamon, salt, and stevia together in a large bowl.
• Drop batter into the hot skillet using a 1/3 cup measuring cup. Cook until bubbles form and the pancakes are firm enough to flip, 4 to 5 minutes. Be sure to cook them on low enough heat that the outside doesn't burn before the inside is done. Flip and cook until browned on the other side and done in the middle, 2 to 3 minutes. Repeat with remaining batter.

PERFECT PALEO COCONUT PANCAKES

Steps:

• Place egg whites, coconut milk, honey, vanilla extract, and cinnamon in a bowl; blend with an electric hand mixer until mixture is light and fluffy, 2 to 3 minutes. Add tapioca flour, baking soda, and baking powder. Mix with hand mixer just to combine, about 1 minute. Fold in coconut flour by hand using a spatula (do not over mix).
• Heat skillet over medium heat; spray with non-stick cooking spray. Pour batter in 1/4-cup portions in batches on the hot skillet. Cook on one side until small bubbles form in the center of the pancakes and edges look dry, 3 to 4 minutes. Flip them over and cook the other side until lightly browned, 2 to 3 minutes. Transfer pancakes to a baking rack; keep warm.

COCONUT-MACADAMIA SHEET PAN PANCAKES

Steps:

• Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil., Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.

GLUTEN-FREE COCONUT PROTEIN PANCAKES

Steps:

• Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well.
• Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet.
• Drop a large spoonful of batter over the banana slices in the same skillet. 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 banana slices and batter.

KAMUT® AND COCONUT MILK PANCAKES

Steps:

• Sift together the Kamut® flour, sugar, baking powder, and salt in a large bowl. Whisk together the mayonnaise, coconut milk, water, and vanilla in a separate bowl. Pour the wet ingredients into the dry mixture; stir to combine, but do not over-stir. The batter should be lumpy.
• Preheat a griddle or place a large skillet over medium heat; lightly grease the cooking surface.
• Measure batter onto the heated cooking surface in about 1/4 cup portions, leaving 1 to 2 inches between each pancake. Allow to cook until bubbles form on the top of the cake; flip and cook 1 minute more. Repeat with remaining batter.

COCONUT PANCAKES

Steps:

• 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.
• Heat griddle to 350 degrees F (175 degrees C) or a skillet over medium-high heat; lightly grease with macadamia nut oil.
• 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.
• Stir buttermilk mixture into flour mixture; fold in egg whites, 1/3 at a time, until batter is just mixed and thick.
• 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.

COCONUT-BANANA PANCAKES

Steps:

• Heat oven to 325 degrees. Whisk flours, sugar, baking powder, baking soda and kosher salt together in a mixing bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour in the melted butter. Starting in the center, whisk everything together, moving toward the outside of the bowl, until no dry bits remain. Do not overbeat. (Lumps are fine.) Fold in banana slices. The batter can be refrigerated for up to 1 hour.
• Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

COCONUT PANCAKES WITH BANANA AND PASSION FRUIT SYRUP

Steps:

• Preheat the oven to 250 degrees F.
• Put the flour, baking powder, sugar, desiccated coconut and salt in a bowl and stir to combine. Put the egg yolks, milk and coconut milk into another bowl and whisk to combine. Add the milk mixture and butter to the dry ingredients and mix lightly with a metal spoon until just combined.
• Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form. Using a large metal spoon, fold the egg whites through the batter in 2 batches.
• Heat a large nonstick frying plan over a medium heat and brush a small portion of butter over the base. For each pancake, drop 3 tablespoons of batter into the pan. Avoid overcrowding the pan with pancakes. Cook for 2 minutes on 1 side, turn and cook for another minute. Transfer to a plate and keep warm in the oven while you make the remaining pancakes.
• Serve the pancakes in stacks of 3 with the banana and Passion Fruit Syrup.
• Combine the sugar, passion fruit pulp and 1/2 cup water in a small saucepan over medium heat and bring to a boil, skimming any scum from the surface. Reduce the heat to low and simmer for 10 minutes. Remove from the heat and set aside to cool.