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    You are in: Home / Recipes / Coconut Breakfast Pancakes Recipe
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    Coconut Breakfast Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    MythThyng's Note:

    These are fluffy and light and delicious. They are also chock-full of fiber that you can't even tell is there! I found this recipe on the bag of Bob's Red Mill Coconut Flour. I like mine with a smear of spiced apple jam on top.

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    Serves: 5



    Units: US | Metric


    1. 1
      Use coconut oil to grease the pan for delicious results.
    2. 2
      Add chocolate chips and that makes them even more amazing!
    3. 3
      In a bowl whisk the rice flour, coconut flour, starch, baking powder, and sugar together.
    4. 4
      In a separate bowl whisk the buttermilk, sugar, and eggs together until well incorporated.
    5. 5
      Make a well in the center of the flour mix and pour the liquid mix into it.
    6. 6
      Carefully stir the dry and the liquid ingredients together until batter is formed.
    7. 7
      The batter will be very thick, don't worry, this is normal!
    8. 8
      Spray your non-stick pan with cooking spray (I use coconut oil) over low heat.
    9. 9
      Drop a little less than 1/3 of a cup of batter onto the pan. It may need to be spread slightly with a spatula or the edge of your measuring cup.
    10. 10
      Cook approximately 1 minute then turn over and cook the other side.
    11. 11
      The pancake should puff up slightly and feel firm if pressed on in the center with your finger. This takes about 45-60 seconds.
    12. 12
      Remove pancake and hold on a warmed plate with a clean kitchen towel covering it until served.
    13. 13
      Repeat until remaining batter is used.
    14. 14

    Ratings & Reviews:

    • on August 05, 2014


      My kids loved these pancakes! I added mini chocolate chips to some of the pancakes, with great results. Thanks for a terrific recipe.

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    • on December 07, 2011


      Light nice pancakes! I used 3% yogurt mixed with water for the butter milk, tapioca starch like another reviewer, canola oil, baking soda & organic apple cider vinegar to replace the baking powder as I can not find one which fits our diet, plus the rest of the ingredients. Maybe I will make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2011


      These are fluffy and delicious indeed! I used tapioca for the starch and thinned coconut milk with some lemon juice for the buttermilk, and it worked extremely well. Great texture and taste, will make them again often! Thanks for sharing.
      Made for Healthy Choices ABC.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Breakfast Pancakes

    Serving Size: 1 (140 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 247.1
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 1.8 g
    Cholesterol 77.3 mg
    Sodium 325.6 mg
    Total Carbohydrate 35.5 g
    Dietary Fiber 1.0 g
    Sugars 6.2 g
    Protein 7.1 g

    The following items or measurements are not included:

    coconut flour

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