Coconut flour pancakes

Sometimes we take things for granted, it’s only natural as human beings. And I’m not talking about the big stuff, like the warm embrace of someone you love or the cozy comfort of your bed. Recently I’ve been forced to face the impact of not having easy access to very simple things, things I never taught would be hard to come by, like a bag of all-purpose flour. I would never guess that amid a world pandemic baking flour would suddenly become a hot commodity. A dangerous virus has turned us all into homebodies, into banana bread makers, into armchair philosophers.

I bought a bag of coconut flour. Coconut has always been a favourite in my eating repertoire. I love it any shape or form: water, meat, shredded, milk, however it comes. The flour though, was a first. I took it as a challenge to find ways to better serve its purpose. Should I turn this into muffins? A healthy, coconuty banana bread? Then I remembered how I spent years only making pancakes that followed the same formula – that guaranteed soft and fluffy pancakes: Aunt Jemima buttermilk pancake mix and coconut milk. It was a winner amidst a lot of failed, cakey pancakes. I’ve tried a lot of pancake recipes before settling on my beloved convo, after I eventually grew tired of failing expectations and rubbery pancakes. I’m delighted to report this recipe produces the same delicate, tender pancakes as my old ones. The recipe calls for Greek yogurt instead of milk, which I’m always happy to bake with because I love anything that’s rich and creamy, and the extra protein doesn’t hurt either.

These little fragile pancakes require a bit of extra care when flipping, but they make a lovely breakfast. There’s no better way to top a stack of pancakes than with a generous drizzle of maple syrup, but if you’re feeling frisky like me, whip about half a cup of cream to soft peaks then add a cup of yogurt and whip a little bit longer until incorporated. If you have any leftovers, this light yogurt whipped cream is also great to eat with granola.



1/3 cup plain Greek yogurt

2 tablespoons honey

3 eggs

1 teaspoon pure vanilla extract

2 tablespoons coconut oil, melted and cooled

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup coconut flour 


Whisk together the Greek yogurt, honey, eggs, and vanilla. Once combined, whisk in the coconut oil. Make sure the oil is cooled enough so it doesn’t solidify.
Add the baking powder, baking soda, and salt. Add the coconut flour and using a rubber spatula, stir just until the flour disappears and no large lumps remain. Let rest for 10 minutes, allowing the batter to thicken.
Preheat a nonstick skillet. Once it’s very hot, add 3 tablespoons of the batter and allow it cook. They will spread to a larger size, if you make them too large, it’ll be really hard to flip. Cook for about 5 minutes, keeping the heat medium low so the pancakes don’t burn. The pancakes are very delicate, so just be patient enough to wait until they’re thoroughly cooked before gently flipping them with a spatula. It yields 6-8 pancakes.
Original recipe from Well Plated By Erin

Coconut flour pancakes

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