Doughy coconut flour pancakes with a coconut almond butter sauce are a simply delicious way to enjoy a pancake breakfast.
*This post was originally published 1/23/2012. The content and photographs below have been updated.
These coconut flour pancakes are an old recipe.
Six years old in fact, originally published this month back in 2012.
Usually, I leave the original text and just write a blurb about it being updated but this post was a hot mess of broken links and nonsense doing absolutely no justice to this wonderfully delicious stack of breakfast carbs.
So, I’ll try to do better for my first post in 2018.
Speaking of, Happy New Year!
I would’ve called 2017 a great year until the last 45 days of it happened. Between losing our beloved Ginger, two trips to the ER for Ulysses, being sick myself for a week leading up to Christmas and seeing no family at all for the holiday because we were stuck at home while Ulysses worked Christmas Eve weekend, Christmas and New Years yesterday (his schedule is the absolute worst), I was happy to see the year go.
That said, we brought Holly home 2 weeks ago so 2018 is already looking up (especially now that the housebreaking accidents have let up! *knocks on wood*).
Not to mention, I’ll be back in Cabo, my happy place in 28 days soaking up that much needed Mexican sun and wearing something other than sweatpants.
Trips to Barbados for my birthday in April and a bucket list trip to Peru in June are also happening this year.
It’s going to be a great year of travel and hopefully a great year of eats on the Running to the Kitchen front.
I decided to kick things off with one of my favorite from scratch pancake recipes that was hiding deep underneath horrible pictures in the archives back when coconut flour was still a relatively newish ingredient in the healthy food blogging world.
I remember researching these pancakes wanting to use the brand new bag of coconut flour I had acquired but knowing it was a bit trickier than most flours out there.
I think this pancake recipe was only experiment 1 or 2 and it definitely set me up with a false sense of confidence in the coconut flour world.
Don’t get me wrong, these coconut flour pancakes are perfection.
But, I got lucky.
There have been many coconut flour recipe fails that came after this that put me back in my place.
Maybe it was beginners luck, maybe it was the fact that pancakes are a little more forgiving than other baked goods.
Regardless though, I’ll take it because this stack is a definite favorite.
These pancakes are special enough (it’s the nutmeg) to feel fancier than your usual weekend breakfast stack but easy enough to make them your go-to recipe.
More pancake favorites: Banana Nutmeg Pancakes (<–a serious favorite if you have some extra time and want to make a really special spread), Apple Carrot Cake Pancakes with Maple Cream Cheese Topping or, Blueberry Avocado Pancakes (<– healthy fats and superfruit filled).
They’re doughy and moist, not as fluffy as a normal buttermilk diner pancake but not dense either (basically that sweet in-between spot). Very similar to cassava flour pancakes actually.
If that kind of texture is your thing and you’re into the sourdough baking – you must try these easy sourdough pancakes too!
If you serve these coconut flour pancakes with the coconut almond butter sauce in the recipe, you’re sure to fall in love because it’s seriously finger-lickingly delicious.
When I made these recently to re-photograph, Ulysses asked if he could have some (you know you’re a food blogger’s spouse when you ask before you eat…everything) and I turn around 10 minutes later after cleaning up to him polishing off 8 of these.
EIGHT.
This from the guy who prefers Trader Joe’s toasted coconut pancake mix to pretty much every pancake I’ve ever made.
Now that I typed that, these are actually slightly similar in taste to those.
While I love these coconut flour pancakes, I have SO MANY pancake recipes on this site it’s really hard to choose a favorite.
I think I’ll put these at the top of the list for the “alternative flour pancake” recipes.
I just made that category up btw, it’s not really a thing but some others that would fall into it would be these pineapple buckwheat pancakes and these cinnamon raisin oat bran pancakes.
Of course, you can’t forget these protein pancakes either for that group. Not only do they use almond flour and buckwheat flour, they’ve got 30g of protein per serving!
I don’t ever make resolutions in the New Year but I think I’m going to make a concerted effort to include these coconut flour pancakes in my weekend plans as much as possible in 2018.
That’s a guarantee of good year to come!
Pair a stack with these homemade ground chicken sausage patties for a protein boost and this breakfast will keep you going for hours!
Coconut Flour Pancakes
Ingredients
Pancakes
- 1 cup spelt flour, *see note
- 1/2 cup coconut flour
- 3/4 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- pinch of salt
- 1 1/2 cups milk of any kind, if using nut milk, use unsweetened
- 1 egg
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
Coconut Almond Butter Sauce
- 1 tablespoon almond butter
- 1 tablespoon coconut butter
- 2-4 tablespoons milk of any kind
Instructions
Pancakes
- Whisk together flours, baking powder, cinnamon, nutmeg and salt in a medium bowl.
- Whisk together remaining wet ingredients in a small bowl.
- Add the wet ingredients to the dry and stir until combined.
- Heat a pancake griddle or pan over medium heat. Grease your pan with desired fat and spoon batter in about 1/4 cup measurements onto pan forming a circular pancake shape.
- Cook for about 2-3 minutes per side.
Coconut Almond Butter Sauce
- Combine all ingredients in a small bowl.
- Microwave for about 20 seconds.
- Stir until creamy and smooth.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
You are the pancake queen!! I would love to try coconut flour. I have been using oat flour for all of mine but I am on the quest for alternatives! Thans for sharing! Now my mouth is watering at work!
I’ve had a bag of coconut flour sitting in my kitchen for months and had no idea what to do with it (the texture is a little odd). I can’t wait to give this recipe a try! Maybe I’ll be extra ambitious and make pancakes during the week…or more likely I’ll bookmark this for Saturday. :)
Haha – I love all the pancake pics along the bottom in your “related posts.” So much warm, fluffy goodness!
I’ve never cooked with coconut flour– but these look like something I need to try!!
I’ve been loving coconut flour recently! It’s extra wonderful mixed in to green yogurt with a bit of cocoa powder. Try it!
That sounds different and interesting!
Ooooh heck yes. Aren’t they just delicious?! I am head over heals for coconut flour.
I freaking love pancakes. Mike hates them, so, lately, whenever we go out to breakfast I order pancakes. It seems silly to make them for just one person if we’re at home.
coconut flour?? wow, i’ve never heard of it. i guarantee you I won’t be able to find it at a store around me. I’ve never seen it on the shelf either..it’s already hard enough to find cake flour! sheesh! these look fluffy and delicious :) and that SAUCE! wow!! delicious :) you should just fedex me some so i don’t have to be stressed out looking for coconut flour haha
I found coconut flour in natural food store it cost about $10.50, I went to look for cocoa nibs and found it in this store.
Oh man these look good. Bookmarked!
These look so yummy and fluffy and the sauce – oy, the sauce! I’m making a date for these for tomorrow!!